Go Back
Dorothy Thomas

Indian Fry Bread Recipe

Indian Fry Bread is a delicious, crispy, and fluffy flatbread that’s deep-fried to golden perfection. It’s a versatile bread that can be served sweet (with honey or powdered sugar) or savory (as a base for tacos or topped with beans and cheese).
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 10
Course: Bread, Side Dish, Snack
Cuisine: Native American, Southwestern
Calories: 150

Ingredients
  

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • ½ tsp Salt
  • 1 tbsp Powdered milk (optional)
  • 1 tbsp Vegetable oil or shortening
  • ¾ cup Warm water
  • 2-3 cups Oil (for frying – vegetable or canola)

Equipment

  • Mixing bowl
  • Rolling Pin
  • Deep frying pan or skillet
  • Slotted spoon
  • Paper towels (for draining)

Method
 

  1. In a large mixing bowl, combine flour, baking powder, salt, and powdered milk (if using).
  2. Add 1 tbsp oil and mix.
  3. Gradually add warm water and knead until a soft, smooth dough forms (about 5 minutes).
  4. Cover with a damp cloth and let rest for 10 minutes.
  5. Divide the dough into 8-10 equal-sized balls.
  6. On a lightly floured surface, roll each ball into a thin circle (about ¼-inch thick).
  7. Heat oil in a deep pan over medium-high heat (about 350°F/175°C).
  8. Carefully slide one dough circle into the hot oil.
  9. Fry for 30-45 seconds per side until puffed and golden brown.
  10. Flip and fry the other side.
  11. Remove with a slotted spoon and drain on paper towels.
  12. Enjoy plain, with honey, or as a base for savory toppings like taco fillings.

Notes

  • Resting the dough ensures soft and fluffy fry bread.
  • Oil temperature is key—too hot will burn the bread, too cool will make it greasy.
  • Variations: Add a pinch of sugar for sweeter fry bread or herbs for a savory version.
  • Storage: Best eaten fresh, but can be reheated in an oven or air fryer.