Introduction

Traditional Indian Fry Bread is a simple yet classic dish, cherished for its crispy exterior and soft, fluffy interior. This versatile bread is perfect on its own or as a base for hearty toppings like Navajo Tacos. Making it at home is easier than you might think and yields delicious results every time.

Traditional Indian Fry Bread Recipe - Recipe Image

Ingredients

1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup plus 2 tablespoons milk
Vegetable oil for frying (enough for at least 1 inch depth in pan)

Instructions

Step 1: In a medium bowl, combine the flour, baking powder, and salt. Add the milk gradually and stir until the dough starts to come together into a ball.
Step 2: Transfer the dough to a lightly floured surface and knead gently, being careful not to overwork it. Return the dough to the bowl, cover it, and refrigerate for 30 minutes to rest.
Step 3: Heat vegetable oil in a deep frying pan or kettle to 350°F (175°C), ensuring the oil is at least one inch deep for proper frying.
Step 4: Divide the chilled dough into four equal parts. On a floured surface, shape each piece into a disc about the size of a baseball and 1/4 inch thick. Poke a hole in the center of each disc to help it fry evenly and stay flat.
Step 5: Carefully place each dough disc into the hot oil. Fry for 1-2 minutes on the first side until golden brown, then flip and fry the other side until golden, about another 1-2 minutes.
Step 6: Remove the fry bread from the oil and drain on paper towels to absorb excess oil. Serve warm with your favorite toppings or use as a base for Navajo Tacos.

Tips & Variations

Use whole milk for a richer dough or substitute with a dairy-free milk to make it vegan.
Adjust the thickness of the discs to your preference; thinner discs will be crispier, thicker ones softer inside.
Add a pinch of sugar to the dough for a slightly sweet version that pairs well with honey or jam.
Try topping your fry bread with beans, meat, cheese, and fresh vegetables for a delicious Navajo Taco.

Storage

Store leftover fry bread in an airtight container at room temperature for up to 2 days. Reheat by warming briefly in a hot skillet or oven to restore crispiness. Avoid microwaving as it can make the bread soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare and refrigerate the dough for up to 24 hours before frying. Just cover it well to prevent drying out.

What oil is best for frying the bread?

Vegetable oil, canola oil, or sunflower oil are ideal because they have a high smoke point and neutral flavor, ensuring a crispy and tasty fry bread.

Traditional Indian Fry Bread Recipe

Print Recipe

★★★★★

4.7 from 76 reviews

This Traditional Indian Fry Bread recipe offers a simple and authentic way to make crispy, golden-fried dough that is soft on the inside and perfect as a base for savory dishes like Navajo Tacos or enjoyed with sweet toppings. The dough is made from basic pantry ingredients and fried to perfection in hot oil, making it a delightful treat or meal accompaniment.

Author: Tara
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 4 fry breads 1x
Category: Bread
Method: Frying
Cuisine: Native American, Indian-inspired

Ingredients

Scale

Dough Ingredients

1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup plus 2 tablespoons milk

For Frying

Vegetable oil for frying (enough to reach at least 1 inch depth in pan)

Instructions

Prepare the Dough: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the milk while stirring until the mixture starts to come together and form a dough ball. Transfer it to a lightly floured surface and knead gently, taking care not to overwork it. Then return the dough to the bowl, cover, and refrigerate for 30 minutes to rest.
Heat the Oil: Pour vegetable oil into a deep frying pan or kettle until it is at least one inch deep. Heat the oil to 350°F (175°C) ensuring it’s hot enough for frying.
Shape the Dough: Remove the chilled dough and divide it into four equal parts. On a floured surface, pat and roll each piece into a disc roughly the size of a baseball and about 1/4 inch thick. Poke a hole in the center of each disc with your finger or a knife to allow even frying and to keep the bread flat during cooking.
Fry the Bread: Carefully place each dough disc into the hot oil. Fry until the bottom side turns golden brown, about 1 to 2 minutes, then flip and cook the other side until golden brown as well. The entire frying time will be approximately 3 minutes depending on thickness and oil temperature.
Drain and Serve: Remove the fry bread from the oil and place on a paper towel-lined plate to absorb excess oil. Serve warm with your favorite sweet toppings or use as the base for Navajo Tacos by adding beans, meat, vegetables, and sauces.

Notes

Be careful not to over-knead the dough to keep the fry bread tender.
Maintaining the oil temperature at 350°F is crucial for achieving a crispy exterior without absorbing excess oil.
The hole in the center helps the bread cook evenly and prevents puffing up too much.
This fry bread is best enjoyed fresh and warm for optimal texture and flavor.
You can customize toppings to your preference, from sweet (honey, powdered sugar) to savory (cheese, beans, meat).

Keywords: Indian fry bread, traditional fry bread, homemade bread, fried dough, Navajo tacos base, easy fry bread recipe