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Dorothy Thomas

Fry Bread Recipe

A simple, fluffy, and golden fry bread recipe with a crispy exterior and soft interior. Perfect for savory or sweet toppings!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Appetizer, Dessert, Side Dish
Cuisine: Native American, Southwestern
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • ½ tsp Salt
  • 1 tbsp Powdered milk (optional)
  • 1 cups Warm water (adjust as needed)
  • 2 tbsp Vegetable oil (for dough)
  • 2 cups Vegetable oil (for frying)

Equipment

  • Large mixing bowl
  • Rolling Pin
  • deep skillet or fryer
  • Slotted spoon

Method
 

  1. Mix Dry Ingredients: In a large bowl, whisk flour, baking powder, salt, and powdered milk (if using).
  2. Add Wet Ingredients: Stir in 2 tbsp oil and warm water gradually until a soft dough forms. Avoid overmixing.
  3. Knead Dough: Turn onto a floured surface and knead lightly for 2–3 minutes until smooth. Cover with a towel; rest for 10 minutes.
  4. Shape Dough: Divide into 8 equal balls. Roll each into ¼-inch thick circles or stretch by hand for a rustic look.
  5. Fry: Heat 2 cups oil in a skillet (350°F/175°C). Fry one piece at a time for 1–2 minutes per side until golden brown. Drain on paper towels.
  6. Serve: Enjoy warm with honey, powdered sugar, or savory toppings like taco ingredients.

Notes

  • Storage: Best eaten fresh. Reheat in an oven or air fryer to retain crispness.
  • Variations: Add 1 tsp sugar for sweeter dough or herbs for savory versions.
  • Oil Tip: Maintain consistent heat to avoid greasy bread.