Fry bread is a Native American bread, and there are many versions, depending on the region and the tribe. There are versions made with yeast and cornmeal and some are made with the addition of shortening, lard, or another fat, and might include an egg.
This version, made with baking powder, is a very simple fry bread with no extra fat or eggs. It's an excellent choice for fry bread tacos. Top them with shredded taco-seasoned beef or a ground beef mixture.
This recipe makes four small fry bread loaves and the recipe is easily scaled up for more.
Related Recipe: Homemade Pita Bread
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 6 to 8 cups vegetable oil (or shortening for deep frying; enough to reach 1-inch depth)
- In a deep cast iron skillet or heavy saucepan heat about 1 inch of oil to 350 F. If you don't have a deep-fry thermometer to attach to the pan, dip the handle end of a wooden spoon in the oil. The oil should bubble around it fairly steadily when it's ready. Another way is the popcorn method. Put a kernel of popcorn in the oil. It will pop when the oil reaches 350 F to 360 F.
- Meanwhile, combine the flour, baking powder, and salt in a bowl; mix well to blend.
- Add the milk and stir until the dough holds together. Knead 3 or 4 times on a floured surface.
- Divide the dough into four uniform pieces and shape each into a ball.
- Roll each ball of dough into a circle with a lightly floured rolling pin.
- Carefully slide one or two into the hot oil and fry for about 1 to 2 minutes on each side, or until lightly browned.
- Remove the fried dough to paper towels to drain.
- Eat the bread along with a meal or with chili or soup, or make fry bread tacos.
- Fry dough can also be spiced and sweetened with sugar and then served with syrup or honey.
- Serve the bread as a base for taco salad, or cut hot fry bread into wedges and serve with salsa or a dipping sauce.
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