Traditional Indian Fry Bread Recipe

Introduction

Traditional Indian Fry Bread is a warm, crispy, and fluffy treat that’s perfect for any time of day. This simple dough is fried to golden perfection and can be enjoyed plain or topped with your favorite ingredients to create delicious Navajo Tacos.

Ingredients

• 1 cup all-purpose flour
• 1½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup plus 2 tablespoons milk
• Vegetable oil for frying

Instructions

1. Step 1: In a medium bowl, combine the flour, baking powder, and salt. Add the milk and stir until the dough begins to ball up.
2. Step 2: Turn the dough out onto a lightly floured surface and knead gently. Avoid overworking it. Place the dough back into the bowl and chill for 30 minutes.
3. Step 3: Heat vegetable oil in a deep frying pan or kettle to 350°F (175°C). The oil should be at least one inch deep.
4. Step 4: Divide the chilled dough into four equal pieces. Lightly flour your surface, then pat and roll each piece into a baseball-sized disc about ¼ inch thick.
5. Step 5: Poke a hole in the center of each dough disc with your finger or a knife to help it fry evenly and stay flat.
6. Step 6: Carefully place a dough disc into the hot oil. Fry until golden brown on one side, about 1.5 minutes, then flip and cook the other side until golden, about another 1.5 minutes.
7. Step 7: Remove the fry bread and drain on a paper towel-lined plate. Serve warm with your favorite toppings or use it as a base for Navajo Tacos.

Tips & Variations

• For a richer flavor, substitute some of the milk with buttermilk.
• Keep the oil temperature steady to avoid greasy or undercooked bread.
• Top with honey, powdered sugar, or savory toppings like beans and cheese to create different flavor profiles.
• Use a slotted spoon to remove fry bread to avoid excess oil.

Storage

Store leftover fry bread in an airtight container at room temperature for up to two days. Reheat in a warm oven or toaster oven to restore crispness. Avoid microwaving as it can make the bread soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for a nuttier flavor and added fiber, though the texture may be a little denser. You might want to mix whole wheat with all-purpose flour for a lighter fry bread.

What should I do if the dough is sticky or too dry?

If the dough is sticky, add a little more flour while kneading. If it feels too dry, add a small splash of milk until the dough holds together without being sticky.

Traditional Indian Fry Bread Recipe

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Traditional Indian Fry Bread is a deliciously soft and crispy fried dough that can be enjoyed plain or topped with savory or sweet toppings. This simple recipe involves mixing a light dough, chilling it, then frying until golden brown for a perfect snack or meal base such as Navajo Tacos.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 4 pieces 1x
• Category: Snack
• Method: Frying
• Cuisine: Native American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt

Wet Ingredients

• ½ cup plus 2 tablespoons milk

For Frying

• Vegetable oil, for frying (at least 1 inch depth)

Instructions

1. Prepare the dough: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the milk, stirring until the dough begins to hold together in a ball.
2. Knead the dough: Lightly flour a clean surface and knead the dough briefly until smooth, being careful not to overwork it. This helps develop just enough gluten for a tender bread.
3. Chill the dough: Place the dough in a bowl, cover it, and refrigerate for 30 minutes to make it easier to work with and improve texture.
4. Heat oil: In a deep frying pan or kettle, heat vegetable oil to 350°F (175°C), ensuring the oil is at least one inch deep for proper frying.
5. Shape the fry bread: Divide the chilled dough into four equal portions. On a floured surface, pat and roll each portion into a disc about ¼ inch thick, roughly the size of a baseball. Poke a hole in the center of each disc with your finger or a knife to ensure even frying and keep the bread flat.
6. Fry the bread: Carefully place each dough disc into the hot oil. Fry until the bottom side is golden brown, about 1.5 minutes, then flip and fry the other side until equally golden and cooked through, approximately another 1.5 minutes.
7. Drain and serve: Remove the fry bread from oil using tongs or a slotted spoon, and drain on paper towels to remove excess oil. Serve warm with your choice of toppings or use as a base for Navajo Tacos.

Notes

• Ensure the oil temperature stays consistent at 350°F for ideal frying results.
• Do not over-knead the dough to keep the bread soft and tender.
• The hole in the center prevents the bread from puffing up excessively and helps it cook evenly.
• Fry bread is best enjoyed fresh and warm.
• Use toppings like honey, powdered sugar, beans, or ground beef for Navajo Tacos variations.

Keywords: Indian Fry Bread, Navajo Tacos, Fried Dough, Native American Recipe, Traditional Fry Bread