Here is a detailed, traditional Indian Fry Bread recipe. This bread is commonly made by many Native American tribes and is often served at powwows, with savory toppings like taco meat (“Indian Tacos”) or sweet toppings like honey or powdered sugar.
Traditional Indian Fry Bread Recipe
Ingredients:
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4 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon salt
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1 ½ cups warm water (may need slightly more or less)
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Optional: 2 tablespoons powdered milk (traditional in some versions)
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Optional: 1 tablespoon sugar (some add for slight sweetness)
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Vegetable oil or lard for frying (enough for 2 inches depth in pan)
Equipment:
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Large mixing bowl
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Wooden spoon or hands for mixing
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Rolling pin (optional — many shape it by hand)
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Cast iron skillet or heavy frying pan
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Tongs or slotted spoon
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Paper towels
Instructions:
1. Mix Dry Ingredients
In a large bowl, combine:
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4 cups flour
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1 tbsp baking powder
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1 tsp salt
(Optional: Add powdered milk and/or sugar if using)
2. Add Water Gradually
Slowly pour in the warm water while mixing with your hand or a spoon. The goal is a soft, pliable dough—not too sticky, not too dry.
Tip: Start with 1 ½ cups and add more, 1 tablespoon at a time, if needed.
3. Knead the Dough
Turn dough onto a lightly floured surface. Knead gently for about 5–10 minutes until smooth.
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Do not over-knead, or the bread may become tough.
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Let the dough rest, covered with a damp cloth or plastic wrap, for 30 minutes to 1 hour.
4. Divide and Shape
Break dough into 8–10 equal pieces. Roll or stretch each piece into a flat disk about 6–8 inches across.
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They don’t need to be perfect circles.
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Dough should be around ¼ inch thick.
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Use a fork to poke a couple of small holes in the center (this helps prevent bubbling during frying).
5. Heat Oil
In a deep pan, heat oil or lard to 350°F (175°C). Test by dropping a small piece of dough—it should sizzle and float.
Safety Tip: Use a thermometer for accurate temperature. Too hot will burn the bread; too cool will make it greasy.
6. Fry the Bread
Carefully place a dough disk in the hot oil. Fry 1–2 at a time:
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Cook about 1–2 minutes per side, until golden brown.
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Use tongs to flip and remove.
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Drain on paper towels.
7. Serve
Serve hot, with desired toppings.
Serving Suggestions:
Savory (Indian Tacos):
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Seasoned ground beef or bison
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Shredded lettuce
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Chopped tomatoes
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Cheese
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Sour cream
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Salsa or hot sauce
Sweet:
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Honey
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Powdered sugar
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Cinnamon sugar
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Fruit preserves
Storage:
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Best fresh, but leftovers can be stored in an airtight container at room temp for 1–2 days.
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To reheat: wrap in foil and warm in oven, or briefly microwave.
Let me know if you’d like a gluten-free version, a baked alternative, or historical context behind the dish.