Fry Bread
A cherished staple of Southwestern and Native American cuisine, this fry bread is delightfully crispy on the outside with a soft, chewy interior. Made from a simple dough and fried to golden-brown perfection, it serves as a versatile base for both sweet and savory toppings.
For 8 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- c.Gradually pour in the warm milk while mixing with a wooden spoon or your hands. Continue mixing until a soft, slightly sticky dough forms.
- d.Transfer the dough to a lightly floured surface. Knead gently for 2-3 minutes, just until the dough becomes smooth and elastic. Avoid over-kneading.
- e.Cover the dough with a clean kitchen towel or plastic wrap and let it rest for at least 10-15 minutes. This allows the gluten to relax.
- 2
Step 2
- a.Heat the Frying Oil
- b.While the dough rests, pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches.
- c.Heat the oil over medium-high heat until it reaches a temperature of 375°F (190°C). Use a deep-fry or candy thermometer for accuracy.
- 3
Step 3
- a.Shape and Fry the Bread
- b.Divide the rested dough into 8 equal portions. Roll each portion into a smooth ball.
- c.Working with one ball at a time on a lightly floured surface, use your hands or a rolling pin to flatten it into a disc about 6-7 inches in diameter and 1/4-inch thick.
- d.Gently stretch the dough and poke a small hole (about 1-inch) in the center of each disc. This helps it cook evenly and prevents a large air pocket.
- e.Carefully slide one piece of dough into the hot oil. Fry for about 60-90 seconds per side, or until it puffs up and turns a deep golden brown.
- f.Fry in batches of 1-2 pieces at a time to avoid overcrowding the pot and lowering the oil temperature.
- g.Using tongs, remove the fry bread from the oil, allowing any excess to drip back into the pot.
- 4
Step 4
- a.Drain and Serve
- b.Place the cooked fry bread on a wire rack or a plate lined with paper towels to drain.
- c.Serve immediately while warm. Enjoy plain or with your favorite sweet or savory toppings.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use lard or shortening for frying instead of vegetable oil.
- 2If you don't have a thermometer, test the oil by dropping a small piece of dough into it. If it sizzles and turns golden in about 60 seconds, the oil is ready.
- 3Do not overwork the dough. A gentle, brief knead is all that's needed to create a tender, soft fry bread.
- 4The small hole in the center is traditional and crucial for even cooking, preventing a doughy, undercooked middle.
- 5For a savory meal, top with chili, ground beef, beans, lettuce, tomatoes, and cheese to make a classic Navajo Taco.
- 6For a sweet treat, drizzle with honey and butter, or dust with powdered sugar and cinnamon.
Adapt it for your goals.
Dairy-Free / Vegan
Replace the warm milk with an equal amount of warm water or unsweetened plant-based milk like almond or soy milk.
Whole WheatWhole Wheat
For a nuttier flavor and added fiber, substitute up to 1 cup of the all-purpose flour with whole wheat flour.
Sweet DoughSweet Dough
Add 2 tablespoons of granulated sugar to the dry ingredients for a slightly sweeter dough, perfect for dessert toppings.
Blue Corn Fry BreadBlue Corn Fry Bread
For a traditional variation, replace 1/2 cup of all-purpose flour with blue cornmeal (harinilla).
Why this is on our healthy list.
Source of Quick Energy
The refined carbohydrates from the all-purpose flour provide a rapid source of glucose, making fry bread a filling food that can quickly replenish energy levels.
Culturally Significant Comfort Food
Beyond nutrition, fry bread holds deep cultural and historical importance in many Native American communities. Preparing and sharing it can be a comforting experience that connects to heritage, family, and resilience.
Frequently asked questions
A single piece of fry bread contains approximately 300-350 calories, though this can vary based on its size and the amount of oil absorbed during frying.