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 fry bread.

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

Oil: Used for frying the dough to achieve a crispy, golden exterior.

When kneading the dough, ensure it is smooth and elastic by pressing it with the heel of your hand, folding it over, and repeating the process. This helps develop the gluten, giving the fry bread a better texture. If the dough feels too sticky, lightly dust your hands and the surface with flour.

• 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 blend can be used, though texture may vary.

• 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 similar leavening.

• salt - Substitute with sea salt: Sea salt can provide 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.

• oil for frying - Substitute with lard: Lard can give a traditional flavor and crispiness to the fry bread.

• oil for frying - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is a healthier option for frying.

• Allow the fry bread to cool completely before storing. This prevents condensation from forming, which can make the bread soggy.
• Place the cooled fry bread in an airtight container or a resealable plastic bag. If stacking multiple pieces, separate each layer with parchment paper to prevent sticking.
• Store the container or bag in a cool, dry place at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
• For freezing, wrap each piece of fry bread individually in plastic wrap or aluminum foil. This helps maintain their texture and prevents freezer burn.
• Place the wrapped pieces in a heavy-duty freezer bag or airtight container. Label with the date to keep track of freshness.
• Freeze for up to 3 months. When ready to use, thaw fry bread at room temperature or reheat directly from frozen.
• To reheat, preheat your oven to 350°F (175°C). Place the fry bread on a baking sheet and cover with aluminum foil to prevent drying out. Heat for 10-15 minutes or until warmed through.
• Alternatively, reheat in a microwave by wrapping the fry bread in a damp paper towel and microwaving on high for 20-30 seconds.
• For a crispier texture, reheat in a skillet over medium heat for a few minutes on each side until warmed and slightly crispy.

• Preheat your oven to 350°F (175°C). Place the fry bread on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes until warm.

• Use a microwave for a quick reheat. Place the fry bread on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be careful not to overheat as it can become chewy.

• Reheat on the stovetop for a crispier texture. Heat a non-stick skillet over medium heat. Place the fry bread in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through.

• For an air fryer method, preheat the 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 the precise amount of flour and water needed for the recipe.

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

• Wooden spoon: Useful for mixing the ingredients together to form the dough.

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

• Frying pan: A pan used to heat the oil and fry the dough until it is golden brown on both sides.

• Tongs: Handy for flipping the dough in the frying pan to ensure even cooking on both sides.

• Paper towels: Used to drain the excess oil from the fried bread after cooking.

• Rolling pin: Optional, but can be used to flatten the dough balls evenly before frying.

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

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

Use a stand mixer: Save time by using a stand mixer to combine the dough ingredients quickly and efficiently.

Preheat oil: Start heating the oil while the dough rests to ensure it's ready for frying.

Flatten dough uniformly: Use a rolling pin to flatten the dough balls evenly, ensuring they cook at the same rate.

Batch frying: Fry multiple pieces of dough at once to reduce overall cooking time.