Fry bread is a beloved traditional treat known for its crispy exterior and soft, pillowy inside. Perfect for holiday gatherings, it brings warmth and nostalgia to the table while being incredibly versatile—served sweet or savory, it’s a crowd-pleaser that’s simple to make from scratch.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup warm water (about 110°F/43°C)
- 2 tablespoons vegetable oil or melted shortening (plus more for frying)
- Vegetable oil for frying (about 4 cups, or enough for 2-inch depth in pan)
Instructions
- In a large mixing bowl, whisk together flour, baking powder, salt, and sugar until evenly combined.
- Add the warm water and 2 tablespoons of vegetable oil or melted shortening to the dry ingredients.
- Stir with a wooden spoon or your hand until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead gently for about 3-4 minutes, just until smooth and elastic. Avoid over-kneading.
- Place the dough back in the bowl, cover with a clean towel or plastic wrap, and let it rest for 30 minutes at room temperature. This helps hydrate the flour and relax the gluten.
- While dough rests, heat vegetable oil in a heavy-bottomed skillet or deep fryer to 350°F (175°C). Use a thermometer for accuracy.
- Divide the dough into 8 equal pieces and shape each into a ball. Flatten each ball into a disk about 5-6 inches in diameter and roughly 1/4 inch thick. Use your fingers to create a small hole or dimple in the center to prevent puffing too much.
- Carefully place one or two pieces of dough at a time into the hot oil, frying until golden brown and puffed, about 1.5 to 2 minutes per side. Use tongs or a slotted spoon to flip.
- Remove fry bread from oil and drain on paper towels. Repeat with remaining dough pieces.
- Serve warm with your choice of toppings or fillings.
Tips
- Oil Temperature: Maintaining oil at 350°F is key for crispy, non-greasy fry bread. Too hot burns the outside; too cool results in greasy bread.
- Flour Substitution: Use all-purpose flour for best texture. Whole wheat can be used but will yield denser bread.
- Storage: Fry bread is best eaten fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat in a skillet to restore crispness.
- Common Mistake: Overworking the dough can make fry bread tough. Knead lightly and only briefly.
Serving Suggestions
Fry bread’s versatility shines at holiday gatherings. For a sweet treat, top with powdered sugar, honey, or cinnamon sugar. It’s also delicious with jam or fresh fruit. For savory options, serve alongside chili, beans, or use as a base for tacos—commonly called “Indian tacos”—topped with seasoned ground beef, lettuce, cheese, and salsa. Fry bread pairs beautifully with hearty winter soups or stews as a bread side that’s perfect for dipping.
Variations
You can easily customize fry bread to suit your holiday table:
- Herb-Infused: Add 1 teaspoon dried herbs (like rosemary or thyme) to the dough for a fragrant twist.
- Cheese-Stuffed: Before frying, flatten dough discs, place a small amount of shredded cheese in the center, fold over and seal edges, then fry for a melty surprise.
- Gluten-Free: Use a gluten-free flour blend designed for baking, but expect a more delicate texture. Add a teaspoon of xanthan gum if your blend lacks it.
- Sweet Dough: Increase sugar to 3 tablespoons and add a teaspoon of vanilla extract for a sweeter fry bread perfect for dessert.
Storage and Reheating
Fry bread is best enjoyed fresh but can be stored properly to maintain flavor and texture. Store cooled fry bread in an airtight container or resealable plastic bag at room temperature for up to 2 days. To keep it crisp, reheat in a dry skillet over medium heat for 1-2 minutes per side rather than using a microwave, which can make it soggy. For longer storage, freeze fry bread wrapped tightly in plastic wrap and foil for up to 1 month. Thaw at room temperature and reheat in a skillet before serving.
Frequently Asked Questions
- Can I make fry bread ahead of time for a holiday party?
- Yes, you can prepare the dough a few hours ahead and keep it covered at room temperature. Fry the bread just before serving to ensure crispness and warmth. Alternatively, fry earlier and reheat in a skillet.
- What is the best oil to fry bread in?
- Neutral oils with high smoke points such as vegetable, canola, or peanut oil work best. They allow the bread to fry evenly without imparting strong flavors.
- Why does my fry bread turn out greasy?
- Greasy fry bread usually means the oil temperature was too low. Use a deep-fry thermometer and keep oil at a steady 350°F. Also, avoid overcrowding the pan, which can lower the oil temperature.
- Can I use self-rising flour instead of all-purpose flour?
- Yes, self-rising flour already contains baking powder and salt, so omit those from the recipe. Adjust quantities accordingly: about 2 cups self-rising flour, omit baking powder and reduce salt slightly.
- Is fry bread the same as Native American fry bread?
- Yes, fry bread is a traditional Native American dish with deep cultural significance. This recipe reflects the classic style, often served at gatherings and ceremonies.
- How do I keep fry bread soft inside but crispy outside?
- Maintaining the correct oil temperature and frying briefly ensures a crisp exterior while keeping the interior tender. Also, resting the dough before frying helps develop a better texture.
Holiday gatherings are made extra special with warm, homemade fry bread. Whether drizzled with honey or piled high with savory toppings, this recipe offers a simple way to bring a comforting, festive touch to your table. With a little practice, you’ll master the perfect fry bread that your guests will keep asking for year after year.
Related
- Crockpot Buffet Recipes for Holiday Celebrations Made Easy
- Crockpot Buffet Recipes with Minimal Prep Time Made Easy
- Crockpot Buffet Recipes That Can Be Made Ahead Easily