Traditional Indian Fry Bread

This classic Indian Fry Bread recipe brings the joy of soft pillowy bread fried to golden perfection right to your kitchen. It is perfect for layering with savory or sweet toppings and makes for a comforting treat any time of year.

My first try at fry bread was a rainy afternoon with my grandmother who showed me just how simple ingredients can become something magical. Now whenever I make a batch my family waits in the kitchen for a hot piece straight from the skillet.

Ingredients

• All purpose flour: Delivers the structure and softness in each bite Use the freshest flour possible for fluffier results
• Baking powder: Gives the bread its signature puff and airy texture Check the date on your baking powder for best rise
• Salt: Brings out the flavors in the dough Use fine salt for easy mixing
• Warm water: Helps create a tender stretchy dough Slightly warm to the touch is perfect cold water will toughen
• Vegetable oil: For deep frying and crisp golden edges Choose a neutral oil with a high smoke point like canola or sunflower

Instructions

Prepare the dry mix:

In a large bowl whisk together the flour baking powder and salt until evenly blended This ensures the raising agent is distributed throughout the dough

Mix the dough:

Slowly pour in the warm water while stirring The dough should come together as soft and slightly sticky If it is dry add an extra splash of water a tablespoon at a time

Knead and rest:

Turn the dough out onto a floured surface Gently knead for about three to five minutes until it feels smooth and elastic Place back in the bowl cover with a clean towel and let it rest for thirty minutes This rest relaxes the gluten and makes rolling easier

Shape the bread:

Once rested divide the dough into six to eight equal pieces For each piece use your hands or a rolling pin to flatten into a round about one quarter inch thick Thinner rounds will be crispier while slightly thicker keep the inside soft

Heat the oil:

Pour one to two inches of vegetable oil into a sturdy skillet or deep pan and bring to medium heat Wait until a small drop of dough sizzles and bubbles as soon as it hits the surface The oil should be about three hundred fifty degrees Fahrenheit

Fry the bread:

Carefully slide one round of dough at a time into the hot oil letting it puff and brown on the first side for about one to two minutes Flip with tongs and fry the other side until equally golden brown Fry in batches so the pan is not crowded

Drain and serve:

Remove each piece with tongs and set on a plate lined with paper towels to drain Serve warm with your favorite toppings Whether you pile on savory meats and cheese or drizzle with honey you cannot go wrong

My favorite part is watching each piece puff up like a little pillow when it hits the oil My kids love dusting extra powdered sugar on their pieces right at the table these little rituals make fry bread extra special in our home

Storage tips

Allow the bread to cool fully before storing Place in an airtight bag and keep at room temperature for up to two days Just reheat for a few seconds in the microwave or a warm oven for that fresh taste again For longer storage you can freeze fried bread by wrapping each piece individually and sealing in a freezer safe bag

Ingredient substitutions

You can swap out all purpose flour for bread flour if you want chewier results If you want a richer flavor add in a tablespoon of melted butter to the dough before mixing For a heartier taste try half whole wheat flour and half white flour

Serving suggestions

Pile on seasoned taco meat lettuce grated cheese and salsa for a Navajo taco spread Or stick with butter and honey for a classic sweet finish Serve them alongside soups stews or breakfast eggs Just about any topping pairs well with the neutral slightly salty fry bread

Cultural or historical context

Fry bread is a cherished tradition in many North American Indigenous cultures Born out of necessity during difficult periods it has become a symbol of resilience and community It is often served at powwows family gatherings and celebrations as a loving reminder of heritage and history

Seasonal Adaptations

Dusted with cinnamon sugar for the fall Layered with fresh berries in the spring Topped with chili during winter for ultimate comfort

Success Stories

One time I made an extra large batch for my daughters school heritage day and not a single piece came home The teachers ended up requesting the recipe so now I always bring a double batch during potlucks It is my go to shareable comfort food and never fails to spark a conversation about memories and family traditions

Freezer Meal Conversion

If you want fresh fry bread in a hurry freeze raw dough rounds on a parchment lined tray Once solid transfer to a freezer bag To cook just thaw at room temperature for about an hour then fry as usual This method saves so much time for busy weeknights or last minute guests

Every piece of fry bread is a chance to share warmth and smiles around the table. Keep experimenting with toppings to make it your own family tradition.

Recipe FAQs

→ How do I keep fry bread from getting too oily?

Make sure the oil is hot enough (around 350°F) before frying. Drain bread on paper towels right after cooking.

→ Can the dough be prepared ahead of time?

Yes, you can knead and rest the dough in advance. Wrap and refrigerate until ready to use. Let it come to room temperature before shaping.

→ What toppings go well with Indian fry bread?

Popular choices include seasoned taco meat and cheese for savory, or honey, jam, and powdered sugar for sweetness.

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

Yes, but expect a denser and slightly less airy texture. You can also use half whole wheat and half all-purpose for balance.

→ What is the best oil for frying?

Use a neutral-flavored oil with a high smoke point, like vegetable, canola, or sunflower oil.