Southwestern Spiced Fry Bread

🕒 Prep: 10 min
🔥 Cook: 6 min
🍽 Serves: 6
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Southwestern Spiced Fry Bread is a delightful twist on traditional fry bread, infusing it with bold flavors that pack a punch. Whether you’re looking for a snack or a base for a hearty meal, this recipe offers something special that’s both versatile and easy to make.

Ingredients for Southwestern Spiced Fry Bread

The backbone of our recipe is all-purpose flour, giving the fry bread its structure and softness. Baking powder helps the dough to rise, while salt enhances the overall flavor. A touch of sugar balances the savory spices we’re adding. Speaking of spices, ground cumin and chili powder are the stars that bring that distinctive Southwestern flair. Finally, warm water helps to bind everything together, and canola oil is perfect for frying, thanks to its high smoke point and neutral taste.

Tips & Tricks

  • If the dough is too sticky, add a bit more flour until it’s manageable.
  • Use a thermometer to monitor oil temperature for perfect frying.
  • Keep the dough discs covered with a damp towel while waiting to fry, to prevent drying out.

Serving Suggestions

This fry bread is a fantastic base for savory toppings like seasoned ground beef, cheese, lettuce, and salsa for a Navajo taco. You can also serve them sweet with a drizzle of honey or a sprinkle of powdered sugar for a delightful dessert twist.

Frequently Asked Questions

Can I use whole wheat flour instead?
Yes, but it will slightly change the texture and flavor. You may need to adjust the water amount as well.
How do I store leftovers?
Store in an airtight container at room temperature for up to two days. Reheat in an oven or toaster for best results.
Can I make the dough in advance?
Yes, you can prepare the dough and refrigerate it for up to 24 hours. Let it come to room temperature before frying.

Southwestern Spiced Fry Bread Recipe Walkthrough

Start by grabbing a large bowl and tossing in the flour, baking powder, salt, sugar, cumin, and chili powder. Give everything a good mix to ensure the spices are evenly distributed throughout the flour. Next, gradually pour in the warm water while stirring the mixture with a spoon or your hand. You’re aiming for a dough that’s cohesive but not sticky.

Once your dough has come together, lightly flour a clean surface and turn the dough out onto it. Knead it gently for about 2-3 minutes until it’s smooth and elastic. Don’t overdo it; you just want it to have a nice consistency.

Divide your dough into six equal pieces. Roll each piece into a ball and then flatten it into a disc about 1/4 inch thick. Try to keep them as evenly sized as possible for consistent cooking.

Heat the canola oil in a skillet over medium-high heat. You’ll know it’s hot enough when a small piece of dough sizzles upon contact. Carefully place a disc into the hot oil. Let it fry for about 2-3 minutes on each side, or until it’s golden brown and puffy. Repeat with the remaining discs, making sure not to overcrowd the skillet.

Once fried, let the bread drain on paper towels to soak up any excess oil. Serve them warm, and enjoy!

Why You'll Love This Recipe

  • Quick and simple to prepare, even for beginners.
  • Packed with vibrant Southwestern flavors.
  • Perfect for turning any meal into a fiesta.
  • Customizable with your favorite toppings.

Ingredients

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 tbsp sugar
1 tsp ground cumin
1 tsp chili powder
1 cup warm water
1/4 cup canola oil (for frying)

Step-by-step Instructions

1. In a large bowl, mix flour, baking powder, salt, sugar, cumin, and chili powder.
2. Gradually add warm water, stirring until the dough comes together.
3. Knead the dough gently on a floured surface until smooth, about 2-3 minutes.
4. Divide the dough into 6 pieces and flatten each into a disc about 1/4 inch thick.
5. Heat oil in a skillet over medium-high heat.
6. Fry each dough disc until golden brown and puffy, about 2-3 minutes per side.
7. Drain on paper towels and serve warm.

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