Fry Bread
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Bread A classic recipe for deep-fried bread, often known as Navajo or Native American Fry Bread. This simple dough is fried in deep fat until puffy and golden, perfect for serving sweet or savory.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | None | 12-16 pieces |
🔪 Key Equipment
- Large bowl
- Pastry blender
- Rolling pin
- Deep heavy skillet
- Slotted spoon
- Paper towels
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 Cups | Flour | All-purpose |
| 1 Tbsp | Baking Powder | Sifted |
| 1 tsp | Salt | Standard |
| 1 Tbsp | Shortening | Solid |
| ~2 Cups | Water | Lukewarm, approximately 1 pint |
| As needed | Fat | Vegetable oil or lard for deep frying |
Instructions
Step 1: Prepare the Dough
- In a large bowl, sift together the 3 cups flour, 1 tbsp baking powder, and 1 tsp salt.
- Using your fingertips or a pastry blender, cut the 1 tbsp shortening into the flour mixture until it resembles coarse crumbs.
- Gradually add the ~2 cups lukewarm water, mixing until a soft dough forms that is similar in consistency to biscuit dough.
Step 2: Shape and Fry
- Turn the dough out onto a lightly floured surface and knead gently for a minute.
- Roll the dough out to about ½-inch thickness and cut it into 3-inch squares. Cut a small hole or slit in the center of each square to help it cook evenly.
- In a deep, heavy skillet, heat about 2 inches of fat or oil to 375°F.
- Carefully fry the dough squares one or two at a time for 1-2 minutes per side, until they are puffy and golden brown.
- Remove with a slotted spoon and drain on paper towels. Serve warm with honey, powdered sugar, or as a base for tacos.
💡 Make-Ahead & Storage: Best served immediately while warm and fresh, but shaped uncooked dough can be kept covered for a short period.
Original Recipe Scan
