There’s something magical about fresh fry bread, the way it puffs up in the hot oil, the golden edges, that tender inside with just the right amount of chew. It’s the kind of recipe families pass down through generations because it’s simple, comforting, and endlessly versatile. Whether you enjoy it warm with honey, loaded up like a taco, or dusted with cinnamon sugar, fry bread brings everyone to the table fast. This version is wonderfully easy and perfect for beginners or seasoned home cooks wanting a quick, nostalgic treat.
Step-by-Step Instructions
1. Start by making your dough.
Mix the dry ingredients together in a bowl, then slowly add hot water until a soft, sticky dough forms. Don’t overthink it, fry bread dough is meant to be rustic.
2. Let it rest.
Cover the dough and give it about 45 minutes to relax. This rest helps the dough become easier to shape and makes the fry bread puff beautifully.
3. Shape your pieces.
Divide the dough into small balls and gently flatten each one into a thin circle with your hands. You want an even thickness so they fry evenly.
4. Heat the oil.
Warm a shallow layer of oil in a skillet until it’s good and hot, around 350°F. If you don’t have a thermometer, drop a tiny pinch of dough in; it should sizzle immediately.
5. Fry to golden perfection.
Carefully add one piece of dough at a time. Let it puff and turn golden, flip it, and fry the other side. It only takes a minute or so per side.
6. Drain and serve warm.
Transfer each piece to a paper towel-lined plate to soak up extra oil. Serve them hot, while they’re at their absolute best.
💡 Tips for Perfect Fry Bread
- Don’t skip the rest time. It makes the dough smoother and easier to stretch.
- Keep the dough slightly sticky. Too much flour = tough fry bread.
- Adjust the heat as you go. If the bread browns too fast, lower the temperature.
- Dress it up! Enjoy savory (taco toppings, chili, cheese) or sweet (powdered sugar, honey, cinnamon).
- Reheat like a pro: A dry skillet brings back the crispness better than the microwave.
Frequently Asked Questions
1. Why did my fry bread come out tough?
Usually this happens when too much flour is added or the dough is overworked. Keep it soft and handle it gently.
2. Can I make the dough ahead of time?
Yes! cover it tightly and refrigerate for up to 24 hours. Bring it back to room temperature before shaping.
3. What kind of oil works best for frying?
Neutral oils like canola, vegetable, or peanut oil all work beautifully.
4. Can I bake the fry bread instead?
It won’t have the traditional texture, but you can bake it at high heat (around 450°F) until lightly golden for a lighter variation.
5. How do I store leftovers?
Keep them in an airtight container and reheat in a skillet or oven. Fry bread is always best the same day, but it reheats well.
