Indian Fry Bread is a beloved Native American dish, cherished for its crispy exterior and soft, fluffy interior. It's a simple yet incredibly satisfying bread made with just a few pantry staples. This golden, fried delight is perfect on its own, but it's also commonly used as a base for Indian tacos or served alongside savory stews.
Why You’ll Love This Recipe
I love how this fry bread turns out light, puffy, and irresistibly golden. It’s a no-yeast recipe, so I don’t have to wait around for dough to rise. Whether I’m craving a comforting snack, a delicious base for a hearty meal, or a touch of tradition, this recipe always delivers. Plus, it’s incredibly versatile and easy to make with ingredients I already have at home.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Warm water
- Vegetable oil (for frying)
directions
- I start by combining the flour, baking powder, and salt in a large bowl.
- I slowly add the warm water, mixing until a soft dough forms. If the dough is sticky, I sprinkle in a bit more flour.
- I knead the dough gently on a floured surface until it's smooth, then cover it and let it rest for about 30 minutes.
- After resting, I divide the dough into equal portions and roll each into a flat circle, about ¼ inch thick.
- I heat vegetable oil in a deep skillet over medium-high heat until hot.
- One at a time, I fry the dough circles until golden and puffed, about 1-2 minutes per side.
- I drain them on paper towels and serve warm.
Servings and timing
This recipe makes about 6 pieces of fry bread and takes roughly 45 minutes total—30 minutes for resting the dough and 15 minutes for frying. It serves 4 to 6 people.
Variations
Sometimes I mix in a bit of cornmeal with the flour for added texture. For a sweet version, I sprinkle the fried bread with cinnamon sugar right after frying. When I want to make Indian tacos, I top the bread with seasoned ground beef, beans, lettuce, tomatoes, and cheese. I’ve also added herbs or minced garlic to the dough for a savory twist.
storage/reheating
I store leftover fry bread in an airtight container at room temperature for up to 2 days. To reheat, I place it in a 350°F oven for about 10 minutes or warm it in a dry skillet on the stovetop. I avoid microwaving, as it can make the bread chewy instead of crisp.
FAQs
How do I keep the fry bread from getting too greasy?
I make sure the oil is hot enough—around 350°F—before frying. If it’s not hot enough, the bread will soak up too much oil.
Can I make the dough ahead of time?
Yes, I often make the dough a few hours in advance and let it rest covered in the fridge. I bring it back to room temperature before frying.
What kind of oil is best for frying?
I use vegetable oil because it has a neutral flavor and a high smoke point, but canola or sunflower oil also works well.
Why did my fry bread turn out tough?
Over-kneading the dough or adding too much flour can make the bread tough. I knead just until smooth and soft.
Can I freeze fry bread?
Yes, I let it cool completely, wrap it in plastic, and freeze it in a freezer bag. I reheat it in the oven to keep it crisp.
Conclusion
Traditional Indian Fry Bread is a timeless favorite I keep coming back to. With a crisp bite and pillowy center, it’s easy to see why it’s so treasured. Whether I enjoy it plain, sweet, or savory, this recipe never disappoints.
Traditional Indian Fry Bread
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 pieces
- Category: Bread
- Method: Frying
- Cuisine: Native American
- Diet: Vegetarian
Description
Traditional Indian Fry Bread is a cherished Native American dish known for its crispy outside and fluffy inside. Made with simple ingredients, it's perfect on its own or as a base for savory meals like Indian tacos.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup warm water (approximately)
- Vegetable oil, for frying
Instructions
- Combine flour, baking powder, and salt in a large bowl.
- Slowly add warm water, mixing until a soft dough forms. Add more flour if sticky.
- Knead dough gently on a floured surface until smooth. Cover and rest for 30 minutes.
- Divide dough into 6 equal portions and roll each into a flat circle about ¼ inch thick.
- Heat vegetable oil in a deep skillet over medium-high heat.
- Fry each dough circle until golden and puffed, about 1-2 minutes per side.
- Drain on paper towels and serve warm.
Notes
- Ensure oil is hot enough to prevent greasy bread.
- Add cornmeal for texture or herbs/garlic for savory flavor.
- Sprinkle with cinnamon sugar for a sweet version.
- Store in an airtight container and reheat in the oven or skillet.
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 0g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
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