Indian Fry Bread
Light, pillowy, and endlessly adaptable, Indian fry bread is a fried flatbread that is perfect for brunch, snacks, or dinner.
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.
Notes
Fry bread is versatile and can be topped with savory or sweet ingredients. Best eaten fresh but can be stored at room temperature for up to 24 hours. Refrigerate for 3 days or freeze for 1 month.