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
- 1/2 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
Find it online: https://jennifercooks.com/indian-fry-bread/