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Classic Fry Bread

Fry bread delivers that irresistible combination of crispy golden exterior and pillowy soft interior. This Native American staple transforms simple pantry ingredients into warm, satisfying flatbread in under an hour. Whether you top it with savory taco fillings or drizzle it with honey, this recipe will become your new go-to comfort food.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 pieces
Course: Breads and Doughs, Main, Side Dish
Cuisine: Native American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour plus extra for dusting
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil or melted lard
  • 3/4 cup warm water approximately 110°F
For Frying
  • 3 cups vegetable oil or enough to reach 1 inch depth in your pot

Equipment

  • Large mixing bowl
  • Wooden spoon or sturdy spatula
  • Heavy bottomed pot or Dutch oven
  • Instant-read or candy thermometer
  • Spider strainer or slotted spoon
  • Wire cooling rack
  • Sheet pan
  • Paper towels
  • Rolling pin (optional)
  • Clean kitchen towel

Method
 

  1. Whisk together the flour, baking powder, and salt in a large mixing bowl until fully combined. Use a fork or whisk to break up any lumps in the baking powder.
  2. Add the tablespoon of vegetable oil or melted lard to the dry ingredients. Use your fingertips to rub the fat into the flour until the mixture resembles coarse sand.
  3. Make a well in the center of the flour mixture and pour in the warm water. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains visible.
  4. Turn the dough onto a lightly floured surface and knead for exactly 2 minutes using the heel of your hand. Fold the dough over itself, push down, rotate, and repeat. Stop when the dough feels smooth but still slightly tacky.
  5. Shape the dough into a ball and place it back in the bowl. Cover with a clean kitchen towel and let rest for 15 minutes at room temperature.
  6. Pour oil into your heavy bottomed pot to a depth of 1 inch. Place over medium heat and bring to 350°F, monitoring with your thermometer.
  7. Turn the rested dough onto a floured surface and divide into 8 equal pieces. Roll each piece into a ball between your palms, about the size of a golf ball.
  8. Working with one ball at a time, flatten it between your palms into a disc about 6 inches in diameter and 1/4 inch thick. Poke a small hole in the center with your finger.
  9. Carefully lower one shaped disc into the 350°F oil, sliding it in away from you to prevent splashing. Fry for 1 to 2 minutes until the bottom turns golden brown.
  10. Use your spider strainer or slotted spoon to gently flip the fry bread. Cook the second side for another 1 to 2 minutes until evenly golden.
  11. Lift the fry bread from the oil and hold it over the pot for 5 seconds to let excess oil drip off. Transfer to a wire rack set over a sheet pan.
  12. Continue shaping and frying the remaining dough pieces, checking oil temperature between batches and adjusting heat as needed. Serve the fry bread warm.

Notes

Let your oil temperature recover to 350°F between each piece of fry bread. Fresh fry bread tastes best within 30 minutes of cooking. Store cooled fry bread in an airtight container at room temperature for up to 2 days. Reheat in a 375°F oven for 5 to 7 minutes for best results.