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Indian Fry Bread

Indian Fry Bread | Jennifer Cooks
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5 from 2 reviews

Crispy, golden, and easy to make, this Indian Fry Bread is a comforting favorite—perfect for savory Indian Fry Bread Tacos or sweet treats, and always made with love and a little history.

Ingredients

Scale
  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • ½ cup Crisco shortening (room temperature)
  • 1 cup warm water (add as needed)
  • 1 cup Crisco shortening (for frying, (about 1 Crisco Stick))

Instructions

Prepare the Dough

  1. In a large mixing bowl, whisk together the flour, baking powder, and salt.
  2. Add 1/2 cup room temperature shortening into the dry ingredients. Use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs.
  3. Slowly pour in the warm water, a little at a time, stirring as you go. Add just enough to bring the dough together.
  4. Knead the dough on a lightly floured surface until smooth and soft, about 5 minutes.

Shape the Fry Bread

  1. Divide the dough into 1-cup portions (about 12 pieces).
  2. Cover the dough balls with a clean kitchen towel and let them rest for 10 minutes.
  3. After resting, pat each ball into a flat circle, roughly the size of a pancake—about 6–7 inches wide and ¼-inch thick.

Fry the Bread

  1. Heat 1 cup of shortening in a cast iron skillet over medium heat until hot (350–375°F if using a thermometer).
  2. Carefully place one dough circle into the hot oil. Fry until golden brown on one side, about 1–2 minutes. Flip and cook the other side until golden.
  3. Remove from oil and place on paper towels to drain. Repeat with remaining dough rounds.

Serve

  1. Serve warm, topped with jam, honey, powdered sugar, or cinnamon and sugar.
  2. Can also be used for savory toppings like taco fixings or stews.

Notes

Substitutions:

  • You can substitute lard or unsalted butter for Crisco shortening in the dough.
  • Vegetable oil or peanut oil works well for frying if you don't have Crisco.
  • For a sweeter version, add 1–2 tablespoons of sugar to the dough.

Storage:

  • Store leftover fry bread in an airtight container at room temperature for up to 2 days. Reheat in the oven at 300°F until warm.
  • To freeze, wrap cooled fry bread individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat straight from frozen in the oven or toaster oven.

Nutrition

Find it online: https://jennifercooks.com/indian-fry-bread/