Fry Bread
Fry bread is a simple, tender flatbread cooked in hot oil until puffed and golden. Serve it warm with honey, jam, beans, stew, or taco toppings for a flexible snack or meal base.
Total
55 min
Servings
8 pieces
Level
Easy
Fry bread is made from a soft dough of flour, baking powder, salt, and water, then shaped by hand and fried. It has crisp edges, a chewy center, and a warm, simple flavor that works with sweet or savory toppings.
The dish is often associated with Native American and Indigenous foodways, though recipes and meanings vary by family, community, and Nation. This version is a basic home-style recipe, not a claim to represent every tradition.
Plan to eat fry bread soon after cooking. Like most fried breads, it is at its lightest and most tender while still warm.
01What you'll need
Ingredients
8 items · 8 pieces
- 3 cups all-purpose flour, plus more for shaping
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- 1 teaspoon sugar, optional
- 1 1/4 cups warm water, plus 1 to 2 tablespoons more if needed
- 2 teaspoons neutral oil or melted shortening, optional, for a softer dough
- 3 to 4 cups neutral oil, such as vegetable or canola oil, for frying
- Honey, powdered sugar, jam, cooked beans, chili, or taco toppings, for serving
02How to make it
Step-by-step
1. Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, salt, and sugar if using. Whisking helps spread the baking powder evenly, so the dough puffs well when it fries.
2. Add the water
Pour in the warm water and the 2 teaspoons oil or shortening, if using. Stir with a spoon until a shaggy dough forms. If dry flour remains at the bottom of the bowl, add 1 tablespoon more water at a time.
3. Knead lightly
Turn the dough onto a lightly floured surface. Knead it 8 to 10 times, just until it comes together and feels soft. Do not knead for several minutes, or the bread may turn tough.
4. Let the dough rest
Cover the dough with a clean towel or plastic wrap and let it rest for 20 minutes. Resting gives the flour time to absorb the water and makes the dough easier to stretch.
5. Heat the oil
Pour 1 to 1 1/2 inches of oil into a heavy skillet or Dutch oven. Heat over medium to medium-high heat to 350°F. If you do not have a thermometer, a small pinch of dough should sizzle right away and rise to the surface, but it should not smoke.
6. Shape the dough
Divide the dough into 8 equal pieces. With lightly floured hands, pat or stretch each piece into a 5- to 6-inch round. Make the center a little thinner than the edges, and poke a small hole or slit in the center to help it fry evenly.
7. Fry until golden
Carefully lower one piece of dough into the hot oil, laying it away from you to avoid splashes. Fry for 1 to 2 minutes, until the bottom is golden and the edges look set.
8. Flip and finish
Use tongs to turn the bread. Fry the second side for 1 to 2 minutes more, until puffed and golden brown. Adjust the heat as needed so the oil stays hot but does not smoke.
9. Drain and serve
Transfer the fry bread to a paper towel-lined plate or a wire rack. Sprinkle lightly with salt if serving savory, or add honey, jam, or powdered sugar if serving sweet. Repeat with the remaining dough and serve warm.
03From our kitchen
Cook's tips
- Make-ahead dough: Mix the dough up to 4 hours ahead, cover it tightly, and keep it in the refrigerator. Let it sit at room temperature for about 20 minutes before shaping so it is easier to stretch.
- Storage: Fry bread tastes best fresh. Store leftovers in an airtight container at room temperature for 1 day or in the refrigerator for up to 3 days.
- Reheating: Warm leftovers in a 350°F oven or air fryer for 5 to 8 minutes. A microwave works, but the bread will be softer and less crisp.
- Flour swap: You can replace up to 1 cup of the all-purpose flour with whole wheat flour. The bread will taste nuttier and may need an extra tablespoon or two of water.
- Oil temperature matters: If the oil is too cool, the bread absorbs more oil and tastes heavy. If it is too hot, the outside browns before the center cooks.
- Serving ideas: Use fry bread as a base for beans, chili, ground beef, lettuce, tomato, and cheese, or keep it simple with honey or cinnamon sugar.
Cook's note
Fry bread carries different histories and traditions across Indigenous communities. This recipe is written as a general home-cooking version and is meant to be approached with respect for those varied roots.
04Frequently asked
Questions & answers
Why is my fry bread tough?
The dough was probably kneaded too much or did not rest long enough. Mix just until the dough comes together, knead lightly, and give it at least 20 minutes to rest before shaping.
Can I make fry bread without a thermometer?
Yes. Drop a tiny piece of dough into the oil. It should bubble steadily and float to the top within a few seconds. If it browns almost instantly, the oil is too hot. If it sinks and barely bubbles, the oil is too cool.
Can I bake fry bread instead of frying it?
You can bake the dough, but it will not have the same texture. For a less oily version, try cooking the rounds on a lightly oiled cast-iron skillet or griddle. They will be more like flatbread than classic fry bread.
What toppings go well with fry bread?
For sweet fry bread, try honey, powdered sugar, cinnamon sugar, or jam. For savory fry bread, use beans, chili, shredded meat, taco toppings, roasted vegetables, or a simple sprinkle of salt.
Can I freeze fry bread?
Yes. Let cooked fry bread cool completely, then wrap pieces tightly and freeze for up to 2 months. Reheat from frozen in a 350°F oven until hot, about 10 to 12 minutes.
05Keep cooking
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