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Indian Fry Bread | Jennifer Cooks
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5 from 1 vote

Indian Fry Bread

Author: Jennifer Locklin


  • 2 1/2 teaspoons yeast
  • 1 cup milk warmed
  • 1/3 cup vegetable oil
  • 1/3 cup sugar
  • 1 1/2 cups sourdough starter
  • 5 cups all purpose flour
  • 1 teaspoon kosher salt
  • Lard or Crisco Shortening for frying


  • In a large bowl, combine warm milk and yeast, whisk to combine and set aside for 5 minutes.
  • Stir in remaining ingredients and knead by hand on a floured surface for about 3 to 5 minutes or until dough is soft and satiny in texture.
  • Place in a clean, oiled bowl and cover loosely with a clean kitchen towel and set aside for 1 hour.
  • In a deep cast iron skillet, heat about 3 cups of lard over medium-high heat.
  • While grease is heating, pinch off balls of dough and form into 6 to 8 inch discs and make a small hole in the center (no bigger than the size of a drinking straw).
  • Place prepared discs into hot great and fry until golden brown on each side.
  • Serve with butter, powdered sugar, cinnamon and sugar or honey, or make Indian Fry Bread Tacos.