Top Rated Fry Bread Recipes
Chicken parm is a truly genius creation. The gooey mozzarella cheese melted over savory marinara sauce and crisp, breaded chicken cutlet is one of our most favored pseudo-Italian dishes there is. We decided to add a little more crunch, though, and serve that classic dish over a bed of fries.Click here to see 15 Over-the-Top Fry RecipesClick here to see 101 Ways to Cook Chicken
Who Has the Best Frybread Recipe?
I heard Victor's mom makes the best fry bread in the whole world! Hahaha.
Most of us have a great recipe that's been passed down within the family. But in case your family is being stingy, there are a ton of YouTube tutorials out there to help guide you down the path to greasy goodness.
Here are a few good ones I ran across.
Naomi Good Shield:
And we can't forget Bannock for our cousins up North:
- vegetable oil for frying
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup water
Heat oil in a large saucepan to 350 degrees F (175 degrees C). Oil should be at least one-inch deep.
Mix flour, baking powder, and salt together in a large bowl. Add water a little at a time until dough comes together into a ball and doesn't stick to your hands, about 5 minutes.
Tear off plum-sized pieces of dough and flatten into 1/2-inch disks.
Fry pieces of dough in the hot oil until brown on both sides, about 3 minutes. Drain on paper towels or napkins before serving.
- 3 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 2 teaspoons coarse salt
- 1 cup whole milk, room temperature
- 1/4 cup warm water, plus more as needed
- Safflower oil or lard, for frying
- Unsalted butter, honey, jam, and confectioners' sugar, for serving
Whisk together flour, baking powder, sugar, and salt in a large bowl. Add milk and water, stirring with a fork until a sticky dough forms. Transfer to a floured work surface and knead a few times with floured hands just until smooth (do not overwork or bread will be tough). Return to bowl and cover with a kitchen towel let stand 30 minutes.
Heat 1 inch of oil to 365 degrees over medium-high in a heavy pot or deep-sided skillet. Pinch an egg-sized piece of dough with your fingers and flatten to an approximate 6-inch round (keep remaining dough covered and dust hands with flour if dough sticks). Cut a small slit in center of round with the tip of a knife (this will ensure the bread cooks evenly). Carefully lower into oil and fry, turning once, until puffed in places and golden brown on both sides, about 4 minutes. Drain on paper towels and repeat with remaining dough (return oil to 365 degrees between batches). Serve warm or at room temperature with butter, honey, jam, and confectioner's sugar.
How to make toast even better: fry it
You know how to make toast. Your 6 year old cousin knows how to make toast. You just pop the thing in the toaster, you are saying to me in your brain right now. And yes, you’re right: that’s a completely viable way to make toast! It’s perhaps the easiest task you can accomplish in a kitchen without a microwave. You can even do it under a broiler if you’re lacking in counter space for single-use devices.
But that is not, unfortunately, the best way to make toast. That is not the most delicious way to make toast! That is not the way to make yourself yearn for your toast the way you yearn for a stupid pair of expensive sneakers or an all-expenses-paid trip to Tulum. For that kind of toast, you’re going to need a bottle of good olive oil, and a pan—yes, a pan! Like the one you use to make eggs!—on the stove. Because the best, tastiest, most perfect toast is toast that is fried.
Anyone who does things like crossfit or counting calories will probably stop trusting me at this point, and I understand that. There are people who don’t want to go adding a tablespoon or two of (“good”) fat to their diets. Toast that has been fried until glossy and golden in a pan full of hot oil is not the basis of a “low-cal breakfast”. It’s not going to give you the same effect as, say, a smoothie. But it is fucking delicious.
Here’s what happens: When you fry a thick slab of bread in olive oil, the insides get soft—for this reason it’s a great way to use up a loaf that’s almost stale—and the outsides get golden and crunchy. (My former boss, who is the person who exposed me to fried toast, likens it to a “[very large crouton].”) It is the perfect base for a cooked egg, or some vegetables, or beans, or even something like sliced fruit—anything that’s not too, too fatty. (Avocado is pushing it.)
And the process is easy, albeit slightly more laborious than your standard toast production. Get yourself a thick slice of crusty bread. Heat up a tablespoon or two of olive oil in a pan, until it’s shimmering but not smoking. Then add the bread, and flip when it’s golden, and cook the other side until it looks good too. Sprinkle the thing with salt, and then eat it plain, or underneath whatever leftovers are sitting in your fridge. You will not necessarily feel virtuous, but you will feel happy, and that is important, too.
Fry Bread is best served hot and out of the fryer. We do not recommend frying these up ahead of time. However, you can make your dough the night before, cover your bowl with plastic wrap, and let it rest in the fridge overnight rather than on the counter for 2 hours. In the morning, take out your bowl and leave it on the counter to get to room temperature. Then proceed with recipe.
Indian Fry Bread can be stored in an airtight container for up to 3 days.
If you like this recipe, you may be interested in these other delicious bread recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Fry Bread Recipe - Native American Heritage Month
November is Native American Heritage Month. One way to experience and celebrate culture is through food – something that everyone can connect with.
Fry bread is food that was created by Native Americans out of sheer need. When many tribes received rations from the government, they had to find creative ways to make frugal, yet enticing meals for their families. Today there are many different versions of fry bread. The recipe below is easy and delicious!
Serves 4 large pieces or 8 small pieces (depending on portion size)
- 2 cups flour
- 1 TBSP. baking powder
- 1 tsp. salt
- 2-4 tsp. sugar
- 1 cup milk
- Mix all dry ingredients and then add 1 cup milk. Use your floured hands to mix to a smooth dough consistency. If needed, add more milk (1 TBSP at a time) if your dough is too dry/sticky, or add more flour (1 TBSP at a time) if your dough is too wet.
- Once mixed, cover bowl of dough with a clean kitchen towel and place in a warm area for at least an hour (up to overnight).
- Pull into pieces, flatten (like pizza dough), and fry in cooking oil. Turn each piece once to get a golden brown on both sides. Serve warm for best flavor.
This recipe was submitted by Potawatomi Hotel & Casino Team Member, Constance (Connie) Sullivan, or “Waaseya Anang Ikwe” (means Bright Star Woman).
She is a member of the Keweenaw Bay Indian Community Ojibwe tribe. Constance learned to cook recipes like this from her mother. She also attended culinary school where she learned to incorporate a personal touch to her dishes.
Is Fry Bread the Same as Fried Scones?
Yes! A lot of people associate the word “scones” with a cookie or biscuit treat that is served with tea, especially in European countries. However, this scone recipe is more like fry bread, typically fried in hot oil, this dough puffs up to make it soft in the middle, golden crisp on the outside. The yeasty scone can be made from pizza dough, frozen roll dough, refrigerated biscuit dough or from our mouthwatering homemade recipe below.
Navajo Fry Bread Recipe
About: The staff at Goulding's Stagecoach Restaurant, located in Goulding's Lodge in Monument Valley Navajo Tribal Park, is 100% Navajo. Each staff member has a family fry bread recipe that was handed down from great-great grandmas, to great-grandmas, to grandma, to mothers and so on. Although, they are very similar, each differs a little bit. Together as a team, they have made recipe after recipe of fry bread. The final recipe the team decided on is a combination of all of the team members' input. In Navajo culture it is said that the bread must be made with love and happiness for it to turn out well!
Note: The Sprite is important as it helps the bread turn golden brown more quickly, without over cooking the bread. If you're creating this recipe for the first time, you may need to add additional amounts of liquids (water + Sprite). When adding extra liquids, be sure to add equal parts water and Sprite a little bit at a time until the dough reaches a consistency that you can work with.
Mix the baking powder and salt into the flour, then dump in the shortening. Mix it in with your fingers until there are no lumps – it should resemble cornmeal. Stir the powdered milk into 1 cup of warm water and mix it into the flour. Add more warm water until you get a nice dough. Knead for one minute, cover tightly, and set aside for at least an hour. Pinch off egg-sized pieces and roll into a ball. Let rest covered – for about 20 minutes.
The yeast dough rose more than the baking powder recipe which was to be expected. Baking powder is double-action meaning it creates bubbles when adding liquid and then again with the addition of heat. Yeast a living organism – starts making bubbles after a while of sitting with warm liquid and some food (sugar), then a little more with the addition of heat until it succumbs when the heat is too high.
The dough can be patted or rolled out into thin rounds. Some people refuse to use a rolling pin and do everything by hand and other traditional frybread makers don’t mind using a rolling pin to get an even thickness and fast. I tend to get a ball of dough, pat it out on the table, then pick it up and stretch it to the desired size. And of course, there’s the wrist-flip where seasoned frybread makers flip the dough from hand to hand in a blurring speed and get a perfect frybread.
Navajo Frybread Taco at a Dia de Los Muertos festival
My Mother-in-law fits into this category. I can flip the dough rounds and can get a more even thickness, but the size of the dough doesn’t change. All the frybreads we made started with an egg size ball of dough and ended up about the same diameter, the yeasty breads being just slightly thicker and the bottom had a more bubbly appearance.
The oil must be very hot before putting in the frybread. A cast-iron skillet helps hold the heat and distribute it evenly. Any other type of shallow pan can be used though. Put in at least an inch of oil and heat it just to the smoking point. A lot of cooks know to use some used oil in with the new oil to brown the bread nicely. Make sure your bread is ready and put them right in the oil to keep the oil from scorching.
Cook it until you see the brown color creeping up the side of the frybread, then turn it over and cook a little longer.
Take the frybread out and drain it on end, preferably over a rack that lets the oil drip off.
We made about 10 frybreads from each recipe and invited an impartial (kind of) judge over for Indian tacos.
First, my Brother-in-law who grew up eating his Mom s Apache recipe, but who has had the privilege of eating my Indian tacos for 5 years now. My honey only liked the Apache recipe, and wouldn’t even finish the small piece of yeast frybread I gave him for a taste test. I was in favor of the yeast kind as it had more texture and a tasty crust. My Brother-in-law leaned towards the yeast style as well. He ate 3 Indian tacos with the yeast breads and the baking powder bread as a taste test, and liked it all.
We’ll have to call this a draw.
Fluffy vs. flat, baking powder vs. yeast, whatever kind of frybread is your favorite, it’s most likely the kind you grew up with that Grandma or Momma made.
However you make it, remember that frybread is an excellent treat, but might not be healthy in your daily diet. There are ways to make your frybread healthier: using whole wheat flour using a healthier oil with a high smoking point like canola, peanut, safflower or sunflower oil making smaller and thinner frybreads limiting frybread to special occasions.
But we all know you can smell frybread cooking a mile away and once you’re hooked, there’s no going back. Just talking about it makes me crave a hot greasy bread. Just like wine, frybread varies greatly from batch to batch and is just as addicting.
Please share your frybread stories, recipes, and tips!
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