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