Prep 40 mins
Cook 15 mins
Step by easy step recipe for a Native American all-purpose flat bread dating back to the nineteenth century. Fry bread is considered a food of inter-tribal unity and is made at all Indian pow wows. It has a crispy outside and a chewy inside. Serve with butter & honey, powdered sugar, or cinnamon & sugar. Or add 'taco' ingredients to the top to make an Indian taco bread salad. You can also fill these with anything then fold them up to eat. Or simply serve plain with soup, stew, etc. *EDITED TO ADD: This is an old recipe and I know many of us no longer use so much salt - if that's the case for you then I suggest REDUCING THE SALT BY HALF.
- 2 cups oil (for frying)
- 4 cups all-purpose flour
- 3 tablespoons baking powder
- 2 tablespoons salt
- 2 1⁄2 cups warm milk (more or less)
- In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.
- Mix together dry ingredients in a large bowl; *see note about salt.
- Gradually add warm milk and mix to make a soft dough.
- When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.
- Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.
- Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.
- Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).
- You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.
The best way to eat them is to load them up with lean ground beef, green onions, bacon, lettuce, salsa, and sour cream and cheddar cheese OMG! We sell them at Powwows like that and they are a huge hit!!!
I used less baking powder and salt and added less milk but the fry bread was wonderfully cripsy outside and soft inside. The next day I but under broiler for 3min and added city ham egg and cheese for husband. He is in love...
Delicious, just like the Navajo Tacos I had in NM. So much easier than I thought it was going to be. I split the recipe in half, and then only used 2 tsp salt. This made 4, each about 6-7 inch diameter. I learned after the first one to make it really, really thin before tossing into the oil. Decent as leftover but you lose the crispy outside.