Hey there! If you’re craving something nostalgic, homely, and utterly comforting, you’ll love this Classic Fry Bread. Think of it as a tasty nod to How To Make Fry Bread the way it’s been enjoyed for generations—crispy golden edges give way to soft, pillowy centers that practically melt in your mouth. It’s a Native-American heritage delight with practical flair, offering versatility for everything from Indian Fry Bread Tacos to a simple snack dunked in honey. Let’s dive into this Indian Fry Bread Recipe Easy enough for weeknight cooking but authentic in taste.
Classic Fry Bread with Crispy Edges and Soft Centers
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Side Dish, Snack
Cuisine American
Servings 8 moderate fry breads
Large Mixing Bowl Any bowl, ideally glass or stainless steel
Measuring cups & spoons Kitchen scale optional
Whisk or Fork For initial yeast and sugar mix
Wooden Spoon or Spatula For dough mixing
Plastic wrap or towel To cover the dough
Cast-iron or heavy skillet Nonstick or stainless fine
Slotted spoon or tongs For turning and removing fry bread
Thermometer Optional for checking oil temp
- 2 ¼ teaspoons 1 packet active dry yeast
- 1 cup 240 ml warm water (around 105–110 °F/40–43 °C)
- 1 tablespoon granulated sugar
- 2 cups 250 g all-purpose flour, plus extra for dusting
- ½ teaspoon salt
- 2 tablespoons unsalted butter softened
- Vegetable oil for frying enough to fill skillet ~1 – 1½″ deep
Activate the yeast
In a clean bowl, whisk together warm water, sugar, and yeast. Let sit ~5 minutes until foamy. This is key to any Indian Fry Bread Recipe Authentic process—ensure it puffs so your fry bread ends up airy.
Combine dry ingredients
Add flour and salt to the bowl. Mix with wooden spoon until shaggy dough forms.
Incorporate butter
Stir in softened butter until the dough is moist but not sticky—it should hold together when pinched.
Knead the dough
Turn dough onto a lightly floured surface. Knead gently for 3–4 minutes until smooth and elastic. Use flour sparingly—too much can dry out the inside.
First rise
Shape into a ball, place in greased bowl, cover tightly. Let rise in warm spot for 20 minutes, or until doubled.
Shape the rounds
Punch down dough. Divide into 8 equal portions. On floured surface, gently stretch or roll each into ~6″ circles, about ⅛–¼″ thick. Leave slightly thicker in center for soft interiors.
Heat the oil
Pour oil into skillet to 1–1½″ deep. Heat over medium-high to about 360–375 °F (182–190 °C). No thermometer? Drop a 1″ dough piece in; it should bubble and float swiftly.
Fry the bread
Carefully slide one round into hot oil. Fry 1–2 minutes until golden, flip, then fry additional 1–2 minutes. Adjust heat if browning too fast or oil smoking. Remove with slotted spoon, drain on paper towels.
Keep warm & serve
Keep finished pieces in low oven (200 °F/95 °C). Serve while warm!
Pairings
Sweet
- Drizzle warm fry bread with honey or maple syrup.
- Top with berries, whipped cream, or powdered sugar.
Savory
- Classic Indian Fry Bread Tacos (aka Navajo Tacos Recipe Frybread)—load with seasoned ground beef or shredded chicken, taco fixings like lettuce, tomato, cheddar, sour cream.
- Alternatively, slather in refried beans and salsa or serve alongside chili.
Bonus
- Cut into small pieces and fry briefly to make croutons for soups and salads.
- For variation, stir in ½ teaspoon cinnamon during dough stage for fried cornbread vibes.
FAQs
1. Can I use different flours, like corn or whole wheat?
Yes, you can substitute up to 25% whole wheat for a nuttier profile. For authentic Cris‑Fry‑Bread, try adding a few tablespoons of cornmeal to evoke that Fried Cornbread Recipe feel.
2. What cut of meat would pair best in Navajo-style taco Versions?
Use ground turkey or beef for taco topping. Choose lean burger for easier prep. Shredded chicken or pork adds flair too.
3. Can I skip the yeast and make this like Fried Bannock Recipe?
Bannock-style fry bread often uses baking powder instead of yeast for quicker prep. Our yeast version is softer and more pillowy. To do bannock, use 2 teaspoons baking powder and no yeast—skip rising step.
4. How do I know if the oil is the right temperature?
Ideal oil temp is around 360–375 °F. Drop a small dough piece; rapid bubbling and quick browning indicate proper heat. Use a thermometer if uncertain.
5. Can I freeze cooked fry bread?
Yes! Cool completely, wrap individually, freeze up to 2 months. Reheat in toaster oven at 300 °F (~150 °C) for 5 minutes until warm and crisp on edges.
