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Fry Bread Recipe

Crispy, golden-brown flatbread that's soft inside and perfect for any meal. This simple dough fries up in minutes and pairs with everything from savory toppings to sweet honey and cinnamon.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 pieces
Course: Appetizer, Bread
Cuisine: Native American inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 3/4 cup warm water
For Frying
  • 2 quarts vegetable or canola oil for frying

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or dough whisk
  • Dutch oven or heavy-bottomed pot
  • Candy or deep-fry thermometer
  • Slotted spoon or fry basket
  • Paper towels and wire rack
  • Shallow dish or cutting board for stretching dough

Method
 

  1. Combine flour, baking powder, salt, and sugar in a large mixing bowl. Whisk them together thoroughly so the baking powder distributes evenly.
  2. Pour the warm water into the dry mixture and stir with a wooden spoon until a shaggy dough forms.
  3. Turn the dough onto a lightly floured surface and knead for about 2 minutes until it's smooth and slightly elastic.
  4. Cover the dough with a damp cloth and let it rest for 10 to 15 minutes at room temperature.
  5. Divide the dough into 8 equal pieces and gently roll each into a ball. Rest the dough balls for a few minutes before frying.
  6. Pour oil into a heavy-bottomed pot until it reaches about 2 inches deep and heat to 350 degrees Fahrenheit. Use a thermometer to monitor the temperature closely.
  7. Working with one dough ball at a time, gently stretch it into a thin oval about 1/4 inch thick and carefully place it into the hot oil.
  8. Fry for about 1 to 2 minutes on the first side until it turns light golden, then flip and fry the other side for another 1 to 2 minutes until deep golden-brown.
  9. Remove the fry bread with a slotted spoon and place it on a paper towel-lined wire rack to drain excess oil. Serve warm with your favorite toppings.

Notes

Keep the oil temperature steady at 350 degrees Fahrenheit; fluctuations are the biggest reason fry bread turns out greasy or unevenly cooked. Do not stretch the dough too thin or it will tear and absorb excess oil. Keep batches small so you don't crowd the pot. Drain the bread on a wire rack instead of paper towels so air circulates underneath.