Fry Bread Recipe
A soft, slightly sticky dough enriched with a little fat fries up with a crisp shell and an airy, chewy crumb, and letting the dough rest before frying relaxes the gluten so the rounds stretch thin without snapping back or tearing.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 8
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons powdered milk (optional)
- 1 1/4 cups warm water
- 1 tablespoon vegetable shortening or oil, melted, for the dough
- 3 cups vegetable oil, for frying
Nutrition per serving
- Calories
- 532
- Protein
- 6g
- Carbs
- 38g
- Fat
- 40g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1In a large bowl, whisk together the flour, baking powder, salt, and powdered milk (if using).
- 2Make a well in the center and pour in the warm water and the tablespoon of melted shortening. Stir with a fork, then your hands, until a shaggy dough forms.
- 3Turn the dough out and knead gently for about 1 minute, just until smooth; it should stay soft and slightly tacky. Do not overwork it.
- 4Cover the bowl with a damp towel and let the dough rest at room temperature for 20-30 minutes.
- 5Divide the dough into 8 equal pieces and shape each into a ball. Flatten each ball by hand into a round or oval about 6 inches across and 1/4 inch thick, poking a small hole in the center of each to help it fry evenly.
- 6Pour oil into a heavy pot or deep skillet to a depth of about 1 1/2 inches and heat to 350-365°F over medium heat.
- 7Fry the dough one or two pieces at a time, 1-2 minutes per side, until deeply golden and puffed, flipping once with tongs.
- 8Lift out onto a wire rack set over paper towels to drain. Serve warm, plain, with honey and powdered sugar, or topped as Indian tacos.
Tips & variations
- Test the oil temperature with a small pinch of dough before frying the full batch; it should sizzle and rise to the surface within a couple seconds.
- For Indian tacos, top warm fry bread with seasoned ground beef, refried beans, shredded lettuce, tomato, cheese, and salsa.
- A pinch of sugar in the dry ingredients rounds out the flavor if serving the bread sweet, with honey or cinnamon sugar.
- Keep the dough rounds covered with a towel while frying in batches so they don't dry out and crack at the edges.
Storage & reheating
Fry bread is best eaten fresh, within an hour of frying, while the crust is still crisp. Store leftovers in an airtight container at room temperature for up to 2 days; reheat in a dry skillet or a 350°F oven for a few minutes per side to recrisp. Freeze cooled pieces in a single layer, then bag them, for up to 2 months; reheat from frozen in a low oven.
Tips from the Tulo kitchen
- A cast-iron skillet holds heat more steadily than a thin pot, which keeps the oil temperature from dropping too much when a piece of dough goes in.
- Stretching the dough by hand instead of rolling it with a pin keeps some thicker and thinner spots, which fry up with better texture contrast.
FAQ
Why is my fry bread hard instead of soft and chewy?
This usually comes from over-kneading the dough or letting it rest too little; the dough needs both a light touch and a 20-30 minute rest so the gluten relaxes before frying.
What oil temperature is best for fry bread?
Between 350°F and 365°F. Below that range the dough absorbs oil and turns greasy; above it the outside burns before the inside cooks through.
Can fry bread dough be made ahead?
Yes. The dough can be mixed and refrigerated, covered, for up to 24 hours; let it sit at room temperature for 20 minutes before shaping and frying.
What's the difference between fry bread and an Indian taco?
An Indian taco is fry bread used as the base, topped with savory ingredients like seasoned ground beef, beans, lettuce, and cheese, rather than served plain with honey or sugar.