Fry Bread

Name: Fry Bread
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 8 servings
Cuisine: Indigenous North American
Ingredients: All-purpose flour 2.5 cup; Salt 0.5 tsp; Baking powder 2 tbsp; Lukewarm water 1 cup; Vegetable oil 4 cup

Quick answer

Total time: 80 min
Level: Medium
Servings: 8 servings
Ingredients: 5

About this dish

Leavened with baking powder instead of yeast, the dough is patted flat by hand and fried until the edges brown and the middle puffs unevenly.

This version follows the recipe by Rosanna Sanders-Wallulatum published by Oregon State University and does not stand for every Indigenous community's way of making it. Light kneading and a 30-minute rest keep the dough tender. An even thickness, center included, prevents a browned outside over a raw middle.

Ingredients

servings

IngredientAmount

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Instructions

5 steps

1

Mix 2 cups of the flour with the salt and baking powder.

Gradually stir in the water to make a sticky dough.
2

Sprinkle over the remaining half cup of flour and knead lightly until soft and gathered.

Do not overknead. Coat with 1 tablespoon of the measured oil, cover and rest for 30 minutes.
3

Divide into eight pieces.

Stretch each by hand into a disc 6 to 12 mm thick, keeping the center about as even as the edges.
4

Add the remaining oil to a high-sided pan to about 2 cm deep, never above halfway up the pan.

Heat to 190°C and carefully add one or two discs at a time.
5

Fry for about 45 to 60 seconds per side until golden, turning with tongs.

Let the first piece cool briefly and split it to check for uncooked dough inside. Fry the rest at the same thickness, drain on a paper-lined rack and serve warm.