Fry Bread Recipe

Flour: The base of the dough, providing structure and texture.

Baking powder: A leavening agent that helps the dough rise and become fluffy.

Salt: Enhances the flavor of the bread.

Water: Combines with the dry ingredients to form the dough.

Vegetable oil: Used for frying the bread to achieve a crispy, golden exterior.

When kneading the dough, make sure to use the heel of your hand to push it away from you, then fold it back over itself. This helps develop the gluten structure, resulting in a smoother and more elastic dough. Additionally, when flattening the dough into discs, ensure they are of even thickness to promote uniform cooking and avoid any undercooked or overly crispy spots.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the fry bread denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the fry bread.

• vegetable oil - Substitute with canola oil: Canola oil has a similar frying temperature and neutral flavor.

• vegetable oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and has a high smoke point suitable for frying.

• Allow the fry bread to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each piece individually in plastic wrap or aluminum foil. This helps maintain the bread's texture and prevents it from drying out.
• Place the wrapped pieces in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and air.
• Store the container or bag in a cool, dry place if you plan to consume the fry bread within 1-2 days. For longer storage, place it in the refrigerator.
• To freeze, lay the wrapped pieces on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the pieces to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the fry bread at room temperature or reheat directly from frozen in a preheated oven at 350°F (175°C) for about 10 minutes, or until warm.
• For a crispier texture, reheat the fry bread in a skillet over medium heat for a few minutes on each side.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the fry bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warm and slightly crispy.

• Microwave Method: Place the fry bread on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 30-45 seconds, checking to ensure it doesn't become too chewy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil or butter to the pan. Place the fry bread in the skillet and heat for about 1-2 minutes on each side, until warmed through and slightly crispy.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the fry bread directly on the rack or on a small baking tray. Heat for 5-7 minutes, or until warm and slightly crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the fry bread in the basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure it doesn't overcook.

• Mixing bowl: A large bowl used to combine the flour, baking powder, and salt, and to mix in the warm water to form the dough.

• Measuring cups: Used to measure out the precise amounts of flour and warm water needed for the recipe.

• Measuring spoons: Used to measure the baking powder and salt accurately.

• Wooden spoon: Useful for mixing the ingredients together until a dough forms.

• Clean surface: A flat, clean area where you can knead the dough until it becomes smooth.

• Frying pan: A pan used to heat the vegetable oil and fry the dough discs until they are golden brown.

• Paper towels: Used to drain the excess oil from the fried bread, ensuring they are not too greasy.

• Tongs: Handy for flipping the dough discs in the hot oil and removing them once they are cooked.

• Rolling pin: Optional, but can be used to flatten the dough balls into discs more evenly.

• Thermometer: Optional, but useful to ensure the oil is at the right temperature for frying.

Prepare ingredients in advance: Measure and mix the flour, baking powder, and salt ahead of time to streamline the process.

Use a stand mixer: If you have one, use a stand mixer to combine the ingredients and knead the dough to save effort and time.

Preheat oil while resting dough: Start heating the vegetable oil while the dough is resting to cut down on waiting time.

Flatten all discs before frying: Shape all the dough balls into discs before you start frying to ensure a smooth workflow.

Use a thermometer: Use a thermometer to quickly reach the optimal frying temperature, ensuring even cooking and reducing guesswork.