FlatbreadsNative AmericanEasy

Classic Fry Bread

Name: Classic Fry Bread
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Native American
Ingredients: 3 cups (375 g) all-purpose flour, spooned into the cup and leveled, plus extra for dusting; 1½ tsp (7 g) baking powder, fresh (less than 6 months old); 1 tsp (6 g) fine salt; 1 cup (240 ml) whole milk, warmed to about 110°F (43°C); 1 tbsp (14 ml) vegetable oil, for the dough; 4 cups (950 ml) neutral oil for frying (canola, vegetable or peanut), enough for 1½ inches (4 cm) depth in the pan; ¼ cup (85 g) honey (optional); ¼ cup (30 g) powdered sugar, for dusting (optional)

From the MyKitchenBank Kitchen

Golden, puffy fried flatbread with a crisp edge and a tender, chewy center. This simple dough of flour, baking powder, salt and warm milk comes together in minutes, rests briefly, and fries in about a minute per side. Serve it sweet with honey and powdered sugar or savory as a base for tacos.

Prep: 20 min
Cook: 15 min
Wait: 30 min
Total: 1 hr 5 min
Makes: 8 fry breads (about 6 inches / 15 cm each)

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Steps

Before you start

Plan for a 30-minute rest after kneading; the dough needs it to relax so it stretches without springing back.
Set a wire rack over a rimmed baking sheet and line the rack with paper towels, or place paper towels directly on the sheet, for draining the fried bread.
Use a deep-fry or instant-read thermometer; oil temperature is the biggest factor in greasy versus light fry bread.
Warm the milk to about 110°F (43°C), comfortably warm to the touch but not hot.

1
Mix dry ingredients
- In a large bowl, whisk the flour, baking powder and salt together for 30 seconds until evenly combined with no lumps of baking powder.
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Ready when: Mixture looks uniform and pale
2
Add wet ingredients
- Make a well in the center.
- Pour in the warm milk (about 110°F / 43°C) and the 1 tablespoon oil.
- Stir with a fork or your hand until a shaggy dough forms and no dry flour remains, about 1 minute.
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Ready when: Dough is shaggy and sticky in spots, with no dry flour at the bottom of the bowl
Tip: If it feels very dry and crumbly, add milk 1 tablespoon at a time.
3
Knead briefly
- Turn the dough onto a lightly floured counter.
- Knead gently for 2 to 3 minutes, just until smooth and soft.
- Do not overwork it, or the bread will be tough.
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Ready when: Dough is smooth, soft and slightly tacky, but doesn't stick to your hands
Tip: Dust with flour only as needed; too much makes the bread dense.
4
Rest the dough
- Shape the dough into a ball, return it to the bowl and cover with a damp kitchen towel or plastic wrap.
- Let it rest at room temperature for 30 minutes.
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Ready when: Dough feels softer and stretches without snapping back
5
Portion and shape
- Divide the dough into 8 equal pieces (about 85 g / 3 oz each).
- Roll each into a ball, then pat or roll on a floured surface into a round about 6 inches (15 cm) wide and ¼ inch (6 mm) thick.
- Poke a small hole, about ½ inch (1 cm), in the center of each with your finger to help it cook evenly.
- Keep the others covered while you work.
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Ready when: Rounds are even in thickness, thinner in the center than the edge
Tip: Thinner centers puff; thick ones stay doughy inside.
6
Heat the oilOven 360°F / 180°C
- Pour the frying oil into a heavy 12-inch (30 cm) skillet or Dutch oven to a depth of about 1½ inches (4 cm).
- Heat over medium-high until a thermometer reads 360°F (182°C).
- Set up the paper-towel-lined rack nearby.
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Ready when: Thermometer reads 360°F (182°C); a pinch of dough sizzles steadily and floats right away
Tip: Never leave hot oil unattended, and keep the pan at least 2 inches below the rim.
7
Fry first side
- Gently lay one dough round in the oil, away from you.
- Fry 1 to 2 minutes, pressing it down lightly with tongs if it floats up, until the underside is deep golden brown and the dough has puffed in places.
- Fry one or two at a time to keep the oil hot.
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Ready when: Underside is deep golden brown with bubbles across the top
Tip: If the bread browns in under 45 seconds, the oil is too hot; if it takes over 2 minutes and looks pale, it's too cool.
8
Flip and finish
- Flip with tongs and fry the second side for 1 minute, until evenly golden brown.
- Lift out, let excess oil drip back into the pan, and transfer to the rack to drain.
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Ready when: Both sides are golden brown and the bread feels light and crisp at the edges
Tip: Let the oil return to 360°F (182°C) between batches.
9
Repeat with remaining doughOven 365°F / 185°C
- Fry the remaining rounds in the same way, adjusting the heat to hold the oil at 350–365°F (177–185°C).
- Skim off any burnt bits between batches.
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Ready when: All 8 pieces are evenly golden
10
Serve warm
- Serve fry bread while warm.
- For a sweet version, drizzle with honey and dust with powdered sugar.
- For a savory version, top with taco fillings.
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Tip: Fry bread is best within 30 minutes of frying.

Good to know

Tips

Use a thermometer and keep the oil at 350–365°F (177–185°C) for light, non-greasy bread.
Handle the dough as little as possible; over-kneading makes fry bread tough.
Stretch the center thinner than the edge so the bread puffs and cooks through.
Fry in small batches so the oil temperature doesn't drop.

Make ahead

The dough can be made through step 3, wrapped tightly and refrigerated up to 24 hours. Let it sit at room temperature for 30 minutes before shaping and frying.

Storage & reheating

Best eaten fresh. Keep leftovers in a loosely covered container at room temperature up to 8 hours, or refrigerate up to 3 days. Freeze in a single layer, then bag, for up to 2 months. Reheat on a baking sheet in a 350°F (175°C) oven for 6 to 8 minutes until warm and crisp.

Substitutions

whole milk → warm water. Gives a slightly chewier, less rich bread; use the same amount.
all-purpose flour → half whole wheat flour. Replace up to 1½ cups (190 g); add 1 to 2 tablespoons more milk.
neutral oil for frying (canola, vegetable or peanut) → melted shortening or lard. Traditional and gives excellent flavor; heat to the same temperature.
honey → cinnamon sugar or jam. Toss warm bread in 2 tablespoons sugar mixed with ½ teaspoon cinnamon.