Native American Fry Bread Recipe

Fry Bread batter is a four-ingredient bread that fries up crunchy and crispy on the outside while light, tasty, light, and tender on the inside. For dessert, sprinkle with brown sugar and cinnamon straight out of the fryer, or better yet, dust with powdered sugar, drizzle with honey, or for a savory dish, top with taco meat and fixings for Fry Bread Tacos.

Course main meal

Cuisine Native Indian

Keyword fry bread recipe, frybread, how to make fry bread, how to make Indian fry bread

Prep Time 20

Cook Time 15

Servings

Calories 463kcal

Author Beth Pierce

Ingredients

Fry Bread

2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup warm water
vegetable oil for frying

Tacos

1 lb ground beef
3 tablespoons taco seasoning
3/4 cup water
2/3 cup shredded cheddar cheese
1/2 cup sliced tomatoes
1/4 cup sliced black olives
1 -2 sliced green onions
sour cream
lettuce optional
avocado optional

Instructions

In a medium bowl, whisk flour, baking powder, and salt. Slowly stir in warm water with a fork. Mix just until the dough comes together. Use only as much water as you need for the dough to come together. Cover with wrap and let rest for 1 to 2 hours. Flour your hands and the working surface. Pull off a piece a little smaller than a golf ball. Roll into a ball, then pat it out to 1/8 to 1/4 inch thick.
In a heavy pan, heat 1-2 inches of oil to 375 degrees. Fry until the bread is golden brown and puffs up, about 2-3 minutes. Flip halfway through to brown the other side. Remove to paper towels to drain.
In a large skillet over medium heat, brown ground beef. Drain any excess grease. Add taco seasoning and water; simmer for 5-10 minutes. Spoon on top of fry bread and sprinkle with cheddar cheese, tomatoes, black olives, and green onions. Top with sour cream and serve immediately.

Notes

Add just enough water for the dough to pull together, which is usually 1 cup; however, flour contains moisture, so it may be a tiny bit less.
Stir just until the dough ingredients are combined. Over-mixing can make the fry bread tough.
Cover and let rest for at least one hour.
Flour your hands and the working surface.
Roll the dough into balls and then pat out to 1/8 to 1/4 inch thick.
Fry one or two, to begin with, so you have time to adjust the thickness if desired.
Store leftover fry bread in an airtight container at room temperature for up to 3 days. For best results, reheat in an air fryer.

Nutrition