Indian fry bread that’s quick and comforting
Light, pillowy, and endlessly adaptable, Indian fry bread is a fried flatbread with a crisp exterior and soft interior that works equally well as a savory base or a sweet treat. Home cooks make it for quick weekend breakfasts, family-style dinners, and holiday potlucks because the dough is simple, the cook time is short, and the results are reliably crowd-pleasing. If you enjoy quick-bread recipes that are easy to double for a crowd, pair this with the only banana bread recipe you’ll love for a brunch everyone remembers.
Why you’ll love this dish
This recipe uses pantry staples and transforms them into something unexpectedly special in under an hour. It’s budget-friendly, kid-approved, and forgiving—perfect for cooks who want big flavor with minimal fuss. Make it for family brunch, game-day appetizers, or as an improv dinner when you want something warm and comforting.
"Made these for a last-minute brunch and everyone went back for thirds — the outside was perfectly crisp, and the inside stayed tender." — a reader favorite
How this recipe comes together
Expect a very short prep time and a fast finish. You whisk dry ingredients, add warm water to form a soft dough, rest it briefly, then shape and fry. The resting step relaxes gluten so the pieces puff without shrinking back. Frying at the right temperature gives a golden exterior while keeping the center soft and pillowy.
What you’ll need
- 2 cups all-purpose flour (for a lighter result, use 00 or pastry flour)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup warm water (about 100–110°F / 38–43°C)
- Oil for frying (neutral, high smoke point: vegetable, canola, or sunflower)
Notes and substitutions:
- For gluten-free: try a 1:1 gluten-free baking flour with xanthan gum added per the blend instructions; texture will be slightly different.
- Use warm water to help the dough come together quickly; milk can be substituted for a richer taste.
- If you want dairy-free, all ingredients listed are naturally dairy-free.
Step-by-step instructions
- In a large mixing bowl, whisk the flour, baking powder, and salt until evenly combined.
- Gradually pour in the warm water while stirring with a wooden spoon or your hand until a soft, slightly tacky dough forms.
- Turn the dough onto a lightly floured surface and gently knead for about 3 minutes—just enough to bring it together. Avoid over-kneading.
- Cover the dough with a clean towel and let it rest for 30 minutes at room temperature. Resting makes the dough easier to shape and helps it puff when fried.
- Pour enough oil into a frying pan so the discs can be partially submerged (about 1/2–1 inch deep). Heat oil over medium-high until it reaches roughly 350–375°F (175–190°C). If you don’t have a thermometer, a small piece of dough should sizzle immediately and brown in about 2 minutes per side.
- Divide the dough into golf ball-sized portions. Flatten each into a disc about 1/2 inch thick—don’t stretch too thin or they will be overly crisp.
- Fry discs in batches, avoiding crowding the pan. Cook about 2 minutes per side, or until golden brown and puffed. Use a slotted spoon or tongs to flip.
- Drain on paper towels or a wire rack briefly, then serve warm with favorite toppings.
Best ways to enjoy it
Fry bread is a blank canvas. For savory topping ideas, try:
- Sloppy Joe-style: seasoned ground beef, shredded lettuce, tomato, cheddar.
- Tacos: black beans, spiced chicken, pico de gallo, cilantro, and lime.
- Simple: melted cheese and hot sauce.
For sweet versions:
- Dust with powdered sugar and serve with honey or maple syrup.
- Spread with fruit jam and whipped cream.
- Top with cinnamon-sugar butter and sliced bananas.
Make an easy brunch spread by pairing savory fry bread with salads, pickled vegetables, and something sweet like the only banana bread recipe you’ll love for balance and variety.
Storage and reheating tips
- Room temp: Best eaten the same day. Store leftover cooled fry bread in an airtight container at room temperature for up to 24 hours.
- Refrigerator: Keep in an airtight container up to 3 days. Reheat from cold in a skillet over medium heat 1–2 minutes per side to restore crispness.
- Freezer: Wrap pieces individually in plastic wrap and freeze in a sealed bag for up to 1 month. Reheat from frozen in a 350°F (175°C) oven for 8–10 minutes or until warmed through.
- Microwave: Quick but can make bread soggy—use only for very short bursts (15–20 seconds) and finish in a hot skillet if possible.
Food safety: discard if left at room temperature more than 2 hours in warm conditions. Always reheat to steaming hot before serving.
Helpful cooking tips
- Oil temperature matters: too cool yields greasy bread; too hot burns the exterior before the center cooks. Aim for 350–375°F (175–190°C).
- Use a thermometer for consistency. If you don’t have one, test by frying a dime-sized piece first.
- Don’t overcrowd the pan; that drops oil temperature and makes the bread soggy.
- Keep discs about 1/2 inch thick so they puff without overcooking.
- Resting the dough relaxes gluten—this prevents spring-back when shaping.
- Drain on a rack set over paper towels rather than directly on towels to preserve crispness.
Creative twists
- Savory spice: add 1 tsp garlic powder and 1 tsp smoked paprika to the dry mix.
- Herb-infused: fold chopped cilantro or chives into the dough before resting.
- Sweet stuffed: roll thinner, fry lightly on one side, then add a spoonful of jam and fold for a quick turnover.
- Gluten-free option: use a trusted 1:1 gluten-free blend and handle gently; add 1/4 tsp xanthan gum if your blend lacks it.
- Air-fryer experiment: preheat to 360°F and spray discs lightly with oil; cook 4–6 minutes flipping halfway—results are comparable but slightly less oily.
Common questions
Q: Is Indian fry bread the same as Navajo fry bread?
A: The terms are often used interchangeably in casual conversation because the Navajo Nation popularized a version widely known in the U.S. However, regional variations exist and many Indigenous communities have their own names and methods. This recipe follows the simple, classic frying method.
Q: Can I prepare the dough ahead of time?
A: Yes. After shaping into balls, store them in a sealed container in the refrigerator for up to 24 hours. Bring them to room temperature before frying to ensure even cooking.
Q: How do I know when the oil is hot enough?
A: A cooking thermometer reading 350–375°F (175–190°C) is ideal. Without one, drop a small piece of dough into the oil; it should sizzle and rise to the surface immediately and brown in about 2 minutes per side.
Q: Can I bake these instead of frying?
A: Baking is possible but won’t reproduce the same crisp exterior. Bake at 425°F for 8–12 minutes, flipping once; results will be more like a soft flatbread.
Q: Is this recipe vegan?
A: Yes. There are no animal products in the ingredients listed; just be careful with toppings or frying oil if strict vegan standards are required.
If you want more quick-bread ideas or a sweet loaf to serve alongside, check out the only banana bread recipe you’ll love for a dependable, bake-at-home companion.
Indian Fry Bread
Ingredients
Dough Ingredients
- 2 cups all-purpose flour For a lighter result, use 00 or pastry flour.
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup warm water About 100–110°F / 38–43°C.
- as needed oil for frying Choose a neutral oil with a high smoke point such as vegetable, canola, or sunflower.
Instructions
Preparation
- In a large mixing bowl, whisk the flour, baking powder, and salt until evenly combined.
- Gradually pour in the warm water while stirring with a wooden spoon or your hand until a soft, slightly tacky dough forms.
- Turn the dough onto a lightly floured surface and gently knead for about 3 minutes—just enough to bring it together. Avoid over-kneading.
- Cover the dough with a clean towel and let it rest for 30 minutes at room temperature.
Cooking
- Pour enough oil into a frying pan so the discs can be partially submerged (about 1/2–1 inch deep). Heat oil over medium-high until it reaches roughly 350–375°F (175–190°C).
- Divide the dough into golf ball-sized portions. Flatten each into a disc about 1/2 inch thick.
- Fry discs in batches, avoiding crowding the pan. Cook about 2 minutes per side, or until golden brown and puffed.
- Drain on paper towels or a wire rack briefly, then serve warm.