fry bread recipe
The Best fry bread recipe
What I love most about fry bread is how versatile it is. You can make it plain and buttery, or add cheese, beans, or even sweet toppings like cinnamon sugar. It’s perfect for a casual meal or a special occasion—maybe a potluck, a holiday spread, or just a lazy Sunday afternoon. My grandma used to make it for us when we were kids, and she’d always say it was the best way to use up whatever flour and fat we had on hand. It’s a recipe that’s forgiving, hearty, and always full of love. Plus, it’s got a little something for everyone, whether they’re looking for something sweet or savory. And the best part? It’s a great way to sneak in some extra fiber and healthy fats if you’re not using all the white flour—just mix in some whole wheat or oat flour and keep it simple. It’s a no-fuss way to eat well.
Classic Fry Bread Recipe
A soft, pillowy bread made into a crispy, golden fry bread, perfect for dipping in sweet or savory sauces. Traditionally enjoyed at powwows and gatherings.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 packet (2 ½ tsp) active dry yeast
- 1 cup warm milk (about 110°F)
- 1 large egg
- 1 tbsp vegetable oil
- 1 tsp sugar
- ½ cup honey or maple syrup
- ¼ cup melted butter
- 1 tsp cinnamon
- Pinch of salt
👨🍳Directions
-
1
In a warm bowl, dissolve yeast and sugar in warm milk. Let sit for 5 minutes until foamy. -
2
In a large bowl, combine flour and salt. Add the yeast mixture, egg, oil, and mix until a soft dough forms. -
3
Knead the dough for 5–7 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour or until doubled in size. -
4
Preheat oven to 375°F (190°C). Heat about 1 inch of oil in a deep skillet or Dutch oven to 350°F (175°C). -
5
Punch down the dough and divide into 8 equal balls. Roll each ball into a thin circle (about 6 inches in diameter). -
6
Fry each piece for 2–3 minutes per side until golden brown. Drain on parchment paper. -
7
For serving, mix honey, melted butter, cinnamon, and salt. Drizzle over warm fry bread. -
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🔧Equipment
- Mixing bowls
- Stand mixer or large mixing bowl with a wooden spoon
- Oven
- Oil for frying (vegetable or canola oil)
- Parchment paper
- Rolling pin (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Fry Bread Recipe Works
❓ Frequently Asked Questions About Fry Bread
1. What is fry bread, and why is it a staple in some cultures?
Fry bread is a deep-fried bread made from a simple batter of flour, water, salt, and sometimes fat or oil. It originated among Native American communities, particularly the Navajo, and has since become a beloved dish in many Indigenous cultures, often served at gatherings like powwows. Its simplicity and versatility make it a staple in meals, especially when paired with beans, chili, or honey.
2. Can I use all-purpose flour for fry bread, or should I use a different type?
While all-purpose flour works, some recipes call for bread flour or a mix of all-purpose and whole wheat flour for a slightly denser texture. For a softer, fluffier fry bread, a blend of bread flour (40%) and all-purpose flour (60%) is ideal. Avoid using self-rising flour, as it contains baking powder, which can make the bread too light.
3. How do I make the perfect fry bread batter without it turning out gummy or too dry?
The key is balancing the ingredients properly: 1 cup flour, ½ cup warm water (or milk for extra richness), 1 tsp salt, and 1 tbsp shortening or oil. Stir until smooth—no lumps! For extra moisture, add a splash of water if needed, but avoid overmixing. If the batter is too thin, thicken it slightly by adding a little more flour. Chill the batter for 30 minutes before frying for better texture.
4. What’s the best way to fry fry bread so it’s crispy on the outside and soft inside?
Heat vegetable or canola oil in a deep pan or Dutch oven to 350–375°F (175–190°C). Fry small batches of battered dough in small pieces (like coins) rather than large chunks to ensure even cooking. Fry for 2–3 minutes per side until golden brown. Drain on paper towels to remove excess oil, then serve warm or at room temperature.
5. Can I make fry bread ahead of time and reheat it?
Yes! You can shape the batter into small patties, freeze them on a tray, then transfer to a bag or container. Reheat frozen fry bread in a 350°F (175°C) oven for 10–15 minutes or fry fresh from frozen in hot oil for 3–4 minutes per side. For extra crispiness, broil briefly at the end. Freshly fried is best, but reheating works well if stored properly in an airtight container.
