Discover the delightful fusion of traditional American Indian fry bread infused with Southwestern spices, creating a crispy, fluffy delight perfect for any meal.
Fry bread is a traditional dish with roots in Native American culture, often made during communal gatherings and celebrations. This version adds a Southwestern twist with the addition of cumin and chili powder.
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)
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.
Store leftover fry bread in an airtight container at room temperature for up to 2 days.
To reheat, place fry bread in a preheated oven at 350°F for 5-7 minutes or until warm.
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