Traditional Native Fry Bread offers a warm, comforting taste of heritage, perfect for any meal or occasion. With its crispy exterior and soft, chewy interior, this bread is a versatile staple that pairs well with various toppings or stands alone as a delicious treat.
All-purpose flour forms the backbone of the bread, giving it structure and a subtly chewy texture. Baking powder is your leavening agent, ensuring the bread puffs up nicely as it fries. A little salt brings out the flavors, enhancing the overall taste. Warm water helps the dough come together smoothly, making it easier to knead. Finally, you'll need oil for frying, which gives the bread its characteristic crispiness.
Try serving fry bread with honey and powdered sugar for a sweet treat. For a savory twist, top with taco ingredients like seasoned beef, lettuce, cheese, and salsa for a delicious Indian Taco. It's also great with a simple slather of butter and jam.
Start by grabbing a large bowl — you’ll need plenty of room to mix your ingredients comfortably. Combine the flour, baking powder, and salt in the bowl and give them a good stir. This will help distribute the baking powder evenly, ensuring each piece of fry bread puffs up just right.
Next, slowly add in the warm water. Pour it in gradually while you mix, aiming for a consistency that’s neither too sticky nor too dry. You might need to adjust the water slightly depending on the humidity and temperature of your kitchen.
Once your dough has formed, it’s time to knead. Transfer the dough onto a lightly floured surface and knead it for about 5 minutes. You’re aiming for a smooth, elastic texture. This step is crucial for developing the dough’s gluten, which gives the fry bread its signature chewiness.
After kneading, cover the dough with a damp cloth and let it rest for 30 minutes. This resting period allows the gluten to relax, making it easier to shape later on.
Once rested, divide the dough into 10 equal portions. Roll each piece into a ball, then flatten into a disc about 1/4-inch thick. Don’t worry about making them perfect; part of the charm of fry bread is its rustic appearance.
Heat your oil in a deep fryer or large skillet to 375°F. You want enough oil to let the bread float freely as it fries. Carefully slide each disc into the hot oil, frying until golden brown. This usually takes about 2-3 minutes per side. Keep an eye on them to avoid overcooking.
Once fried, transfer the bread to a plate lined with paper towels to drain any excess oil. Serve them warm for the best flavor and texture.
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