This Indian fry bread recipe without yeast makes 12 golden rounds with crisp edges and a tender center. Baking powder lifts the dough, while shortening keeps it supple. Serve the bread warm with honey or powdered sugar, or use it as the base for Indian fry bread tacos.
Plan on 20 minutes of prep, a 10-minute rest, and 25-35 minutes of cooking. Start with 1 cup of warm water, then add more a tablespoon at a time until the dough holds together and feels soft but not sticky. The full ingredient amounts and instructions are in the recipe card below.
A couple of summers back, we packed the kids into the car and made our way to Oklahoma for the annual PowWow at the Citizen Potawatomi Nation. Our middle child is part of this tribe, and we wanted him to experience the heart of his heritage-not from a textbook, but with his toes in the grass, a drumbeat in his chest, and the rich smell of fry bread rising from a deep skillet.
We met up with my husband's mom, Brenda, and her husband, Rick, and spent the day with our eyes wide and our hearts even wider. There were dancers from across various Native American communities, dressed in traditional regalia, moving in rhythm to songs older than this country. There were booths full of beadwork, handmade crafts, and stories waiting to be told. And then-there was the food.
Y'all, the smell of that golden Native American fry bread being cooked fresh on-site? It stopped me in my tracks. Women stood behind long folding tables, turning out pieces of dough with lightning speed, patting them flat with hands that knew every crease, then lowering them gently into hot oil. Whether they were topped with taco meat and cheddar cheese or served with a sweet topping like powdered sugar and honey, folks were lining up with paper plates, grabbing extra napkins and a paper towel or two, and digging in like it was their last meal on earth.
Why You'll Love This Recipe
- No yeast or long rise. Baking powder and a short rest keep the preparation straightforward.
- One dough, two ways to serve. Choose honey and powdered sugar or your favorite savory toppings.
- Clear shaping and frying cues. Thin, evenly flattened rounds and steady heat help the centers cook before the outside gets too dark.
The best part is eating a piece while it's still warm, when the edges are crisp and the middle is tender. Have your toppings ready before the first round comes out of the skillet.
A Recipe Inspired by Our PowWow Visit
Our visit to the Citizen Potawatomi Nation PowWow is the memory behind this recipe. The bread we watched being made there was served both sweet and savory, and that versatility is part of what makes fry bread so inviting.
Fry bread has different recipes and meanings across Native communities. This is the version I make in my kitchen; I'm not presenting it as the definitive recipe of a particular tribe.
For this batch, the practical details are simple: a soft baking-powder dough, a brief rest, and a skillet of hot shortening. Keep those details in mind as you mix and shape.
Tools That Make It Easier
- Large mixing bowl
- Measuring cups and spoons
- Clean, lint-free kitchen towel
- Deep, heavy skillet
- Frying thermometer
- Tongs
- Wire rack and baking sheet, or paper towels for draining
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Ingredients You'll Need
- All-purpose flour: 4 cups, plus a little more for the work surface. Use only enough extra flour to prevent sticking.
- Baking powder: 2 tablespoons. This is the leavener; the recipe does not use yeast.
- Kosher salt: 1 teaspoon.
- Vegetable shortening for the dough: ½ cup, at room temperature.
- Warm water: 1 cup to start, plus more as needed.
- Vegetable shortening for frying: 1 cup to start, plus enough to make approximately ½ inch of melted fat in your skillet.
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Substitutions: Use an equal amount of lard in place of the shortening in the dough. Soybean or canola oil can replace the frying shortening. Keep the dough amount and frying amount separate as you measure.
How to Make Indian Fry Bread
1. Prepare the Dough
Combine the flour, baking powder, and salt in a large bowl. Rub the ½ cup shortening into the flour with your fingertips or a pastry cutter until no large pieces remain. Stir in the warm water gradually. If loose flour remains, add water 1 tablespoon at a time until the dough holds together and feels soft but not sticky.
Transfer to a lightly floured surface and knead gently until smooth, about 3-5 minutes. Use only enough extra flour to prevent sticking. Flour measurement changes how much water you'll need, so let the dough's feel guide those final spoonfuls.
2. Rest and Shape
Divide the dough into 12 equal pieces and form each into a ball. Cover with a clean kitchen towel and rest for 10 minutes. Flatten each portion into a round approximately 5-6 inches across and about ¼ inch thick, keeping the remaining dough covered.
If a round springs back as you flatten it, cover it and wait another 5-10 minutes. Divide the batch into 12 portions; do not measure 1-cup portions of dough.
3. Fry Until Golden
Melt the frying shortening in a deep, heavy skillet. Add more if needed for approximately ½ inch of melted fat, and heat it to 350-375°F. The depth matters more than using exactly 1 cup because skillet sizes vary.
Carefully lower one dough round into the skillet. Fry for 1-2 minutes per side, until golden brown and cooked through. Avoid crowding the skillet. Adjust the heat as needed and allow the shortening to return to temperature between batches.
If the bread browns before its center cooks, lower the heat slightly and check that the next round is about ¼ inch thick. Darker edges alone don't tell you the center is done.
4. Drain and Serve
Lift the bread out with tongs and drain on a wire rack set over a baking sheet or on paper towels. Continue with the remaining dough and serve immediately with your chosen toppings.
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Tips for Tender Centers and Crisp Edges
- Dry, crumbly dough: Add warm water a tablespoon at a time. Don't leave loose flour in the bowl simply because you've used the starting cup of water.
- Dough that resists shaping: Give it another covered 5-10-minute rest instead of forcing it flat.
- Dark outside, undercooked middle: Reduce the heat slightly and check the thickness.
- Greasy bread: Avoid crowding, and let the shortening return to 350-375°F before adding the next round.
- Tough texture: Knead gently for the stated 3-5 minutes and avoid working in unnecessary extra flour.
What to Serve with Indian Fry Bread
Serve fry bread right away with honey, jam, powdered sugar, or cinnamon sugar for a sweet finish. For a meal, add seasoned ground beef, beans, lettuce, tomatoes, and cheese; the fry bread tacos recipe gives you a dedicated savory option.
A warm round is also good alongside chili con carne, classic beef stew, or charro beans. Add toppings just before eating so the crisp edges stay at their best.
A Few Questions Before You Start
Does fry bread need yeast?
This recipe does not need yeast. It uses 2 tablespoons of baking powder for 4 cups of all-purpose flour, followed by a 10-minute covered rest before shaping.
Can I use something besides shortening?
Yes. Use an equal amount of lard in the dough. For frying, soybean or canola oil may replace the shortening. Those are the substitutions provided for this recipe.
How thick should each round be?
Flatten each of the 12 portions to about ¼ inch thick and 5-6 inches across. Even thickness helps the center cook through while the surface becomes golden.
The Best Way to Store Leftovers
Fry bread is best freshly cooked. If you have leftovers, cool the bread completely before putting it in an airtight container.
Store at room temperature for up to 2 days. Keep toppings separate until you're ready to serve.
How to Reheat Fry Bread
Reheat the bread on a baking sheet at 350°F for 5-8 minutes, until hot. Add fresh toppings after reheating.
Can You Freeze It?
Yes. Separate cooled pieces with parchment paper, seal them in a freezer bag, and freeze for up to 2 months. Thaw at room temperature, then reheat at 350°F until warmed through. Add toppings afterward.
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Tried This Recipe?
Leave a comment and rating to share how your fry bread turned out. Did you serve yours with honey or savory toppings?
More Recipes You Might Like
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Amish White Bread - Simple, tender, and ideal for sandwiches or slathered in butter-this is the bread that disappears before it even cools.
Sourdough Starter - Tangy, bubbly, and alive-this DIY starter is the beginning of countless rustic loaves, pancakes, pizza crusts, and more.
Before You Get Started! If you whip up this recipe, I'd love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y'all!
Indian Fry Bread
This Indian fry bread recipe without yeast makes golden rounds with crisp edges and tender centers. Serve warm with honey, powdered sugar, or savory toppings.
- Prep Time: 20 minutes
- Rest Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 12 pieces 1x
- Category: Breads
- Method: Frying
- Cuisine: Native American
Ingredients
- 4 cups all-purpose flour, plus more for the work surface
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- ½ cup vegetable shortening, at room temperature
- 1 cup warm water, plus more as needed
- 1 cup vegetable shortening for frying, plus more as needed for the skillet
Instructions
Prepare the Dough
- Combine the flour, baking powder, and salt in a large bowl. Add the ½ cup shortening and rub it into the flour with your fingertips or a pastry cutter until no large pieces remain.Stir in the warm water gradually. If loose flour remains, add more water, 1 tablespoon at a time, until the dough holds together and feels soft but not sticky.Transfer the dough to a lightly floured surface. Knead gently until smooth, about 3-5 minutes, using only enough extra flour to prevent sticking.
Rest and Shape
- Divide the dough into 12 equal pieces and form each into a ball. Cover with a clean kitchen towel and rest for 10 minutes.Flatten each portion into a round approximately 5-6 inches across and about ¼ inch thick. Keep the remaining dough covered while you work.
Fry
- Melt the frying shortening in a deep, heavy skillet. Add more if needed to create approximately ½ inch of melted fat. Heat to 350-375°F.Carefully lower one dough round into the skillet. Fry for 1-2 minutes per side, until golden brown and cooked through.Lift the bread out with tongs and drain on a wire rack set over a baking sheet or on paper towels.Continue with the remaining dough, adjusting the heat to maintain the frying temperature. Allow the shortening to return to temperature between batches.
Serve
- Serve immediately with honey, jam, powdered sugar, or cinnamon sugar.For a savory meal, add seasoned ground beef, beans, lettuce, tomatoes, and cheese, or serve alongside chili or stew.
Notes
Timing: Allow 25-35 minutes for frying, for a total of approximately 55-65 minutes including the 10-minute rest. The time fields show the upper end of that range.
Substitutions: Use an equal amount of lard in place of the shortening in the dough. For frying, soybean or canola oil can replace the shortening.
Dough consistency: Water needs vary with how the flour is measured. Treat 1 cup as a starting amount and add more as needed. If the dough springs back during shaping, cover it and rest another 5-10 minutes.
Portioning: Divide the dough into 12 equal pieces, not 1-cup portions. This batch does not make 12 cups of dough.
Frying: If bread browns before the center cooks, reduce the heat slightly. Avoid crowding the skillet, which lowers the temperature and can make the bread greasy.
Storage: Fry bread is best freshly cooked. Cool leftovers completely and store airtight at room temperature for up to 2 days. Reheat on a baking sheet at 350°F for 5-8 minutes, until hot.
Freezing: Separate cooled pieces with parchment paper and seal in a freezer bag for up to 2 months. Thaw at room temperature, then reheat at 350°F until warmed through. Add fresh toppings after reheating.
Nutrition
- Calories: 247
- Sugar: 0.1
- Sodium: 407
- Fat: 11
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
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mixer roti says
verry good, i like it