Fry bread is a traditional American Indian quick bread that can be served sweet or savory. Try it drizzled with honey and served alongside stew or braised beef. It's also served in Oklahoma and Colorado as an "Indian taco," topped with ingredients like ground beef, shredded cheddar, lettuce, tomato, and salsa that would normally be served in a hard taco shell.
- Total Time:
- Yield: Makes 12
Photography: Bryan Gardner
- 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.