Indian Fry Bread

Recipe by Chef Joey Z.
READY IN: 1hr 30mins




  • Mix the flour, baking powder and salt in a bowl. Slowly add the warm water to create a soft but not sticky dough.
  • Knead the dough for 5 minutes, then put into a bowl to rest for 30 minutes covered with a clean towel.
  • Once the dough is ready heat up your oil. I used a cast iron skillet and 1 pound or 4 sticks of Earth Balance vegetable shortening that was heated to 375'F.
  • It is crucial to keep your oil at 375'F to prevent the oil from absorbing into the dough as it cooks. The secret is to keep it hot, but not smoking.
  • Once the oil is hot, break off egg sized balls of dough and roll them out to 8-12 inches. You can also roll them smaller if you wish. The thinner they are the crispier the bread will be.
  • Once you roll the dough out put a hole in the center of the bread and gently place it into the hot oil away from yourself so you don't get splashed.
  • The bread will take a short time to turn golden and puffy. Using tongs, check the underside of the bread. If it is a yellowish shade, gently flip it over and do the other side.
  • Set on a plate with paper towels to drain off the excess oil.
  • Keep these in a low oven until ready to serve.
  • Bon Appetit!