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    You are in: Home / Recipes / Indian Fry Bread Recipe
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    Indian Fry Bread

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    Anita Harris's Note:

    Having grown up in Oklahoma I have eaten fry bread many times. These little fried breads are good with soups or a big pot of pinto beans. They are also tasty with honey, con queso dip, sprinkled with a mixture of sugar/cinnamon or as Indian tacos. Hope you try and enjoy! Not sure of prep or cooking times.

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    Units: US | Metric


    1. 1
      Combine the 3 cups of flour, baking powder and salt.
    2. 2
      Add 1/4 cup milk and blend thoroughly.
    3. 3
      Add the 1-1/2 cups of warm water, a little at a time, and knead the dough until it is soft but not sticky.
    4. 4
      Place in a lightly oiled bowl, cover and let stand about 15 minutes.
    5. 5
      Pull off egg-sized balls of dough and roll into balls.
    6. 6
      Flatten the balls into circles about 1/4" thick.
    7. 7
      Punch a hole in the center of each flattened dough so it will puff.
    8. 8
      Fry in a heavy skillet in oil until bubbles appear.
    9. 9
      Turn bread over and fry until golden brown.
    10. 10
      Remove fry bread and place on paper towels for about 1 minute.
    11. 11
      Serve hot.
    12. 12
      You can bite or tear a piece off of the corner and pour in honey or dip breads in con queso dip or use to make Indian tacos (these are made by topping hot breads with taco meat, shredded lettuce, diced onion, diced tomatoes and shredded cheese).
    13. 13
      You can also top with sour cream and salsa.
    14. 14
      (If you want to try the Indian tacos I suggest that you make the balls larger than the called for egg size).
    15. 15
      These kind of tacos have to be eaten with a fork!
    16. 16
      They are delicious!

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    Ratings & Reviews:

    • on July 29, 2003


      I gave this recipe 5 stars because the recipe tasted fine. But I was tempter to give it less because there was an error on the quantity of flour needed. I followed the directions to a T and kneaded the dough ( it says to knead it until it is no longer sticky- but smooth) for about 5 minutes or so and it was all sticky- so I added flour and kneaded it in until it became smooth and workable. So I felt the there was too much liquid for the amount of flour listed- I would adjust it to 3 and 2/3 cups of flour with another 1/2 a cup at least to roll your dough. Other than that everything turned out fine...and I ate it with honey and jam. The taste resembles that of scones.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 28, 2002


    • on August 23, 2009


      Came out wonderful! (and who cares if fry bread has more than one type of liquid?) We love making frybread regularly, it goes well with everything.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Indian Fry Bread

    Serving Size: 1 (101 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 235.1
    Calories from Fat 8
    Total Fat 0.9 g
    Saturated Fat 0.3 g
    Cholesterol 1.4 mg
    Sodium 382.7 mg
    Total Carbohydrate 48.7 g
    Dietary Fiber 1.6 g
    Sugars 0.1 g
    Protein 6.7 g

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