Indian Fry Bread
A light and chewy flatbread that puffs beautifully when fried, perfect for sweet or savory toppings.
Ingredients
Dough Ingredients
- 2 cups All-purpose flour spooned and leveled
- 2 teaspoons Baking powder
- 1 teaspoon Kosher salt
- 1 cup Warm water start with 3/4 cup and add more as needed
- 2 to 3 cups Neutral oil for frying or enough for 1 inch depth in your pan
- 2 tablespoons milk optional for softness
Instructions
Preparation
- Whisk the flour, baking powder, and salt together in a bowl.
- Slowly stir in warm water, starting with 3/4 cup, until you get a soft, tender dough.
- Cover the bowl and let the dough rest for 10 to 15 minutes.
- Divide the dough into 6 to 8 pieces and pat each piece into a round about 5 to 6 inches wide.
- Poke a tiny hole in the center of each round.
Frying
- Heat oil to 350 to 365 °F.
- Carefully slide in a round of dough and fry for 60 to 90 seconds per side.
- Transfer to paper towels and sprinkle lightly with salt while hot.
- Keep finished bread warm in a 200 °F oven while working through the rest.
Notes
Fry bread is best the day it is made. Store leftovers airtight for up to 1 day. Reheat in a 350 °F oven for 5 to 7 minutes. It can also be frozen for up to a month.