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Classic Fry Bread with Crispy Edges and Soft centers

Classic Fry Bread with Crispy Edges and Soft Centers

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side Dish, Snack
Cuisine American
Servings 8 moderate fry breads

Equipment

  • 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

Ingredients
  

  • 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

Instructions
 

Activate the yeast

  1. 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

  1. Add flour and salt to the bowl. Mix with wooden spoon until shaggy dough forms.

Incorporate butter

  1. Stir in softened butter until the dough is moist but not sticky—it should hold together when pinched.

Knead the dough

  1. 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

  1. Shape into a ball, place in greased bowl, cover tightly. Let rise in warm spot for 20 minutes, or until doubled.

Shape the rounds

  1. 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

  1. 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

  1. 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

  1. Keep finished pieces in low oven (200 °F/95 °C). Serve while warm!