Why You’ll Love This Fry Bread Recipe
If you’ve ever tasted warm, pillowy fry bread, you know exactly why this recipe is a must-try.
The moment you take a bite, you’ll experience that perfect blend of crispy outside and soft inside. It’s versatile, too!
Whether you enjoy it with savory toppings like chili and cheese or indulge in sweet butter and honey, each option brings its own delight.
Fry bread’s unique flavor pairs wonderfully with a variety of dishes, making it a fantastic addition to any meal.
Trust me, once you make it, it’ll become a beloved staple in your kitchen. You won’t regret it!
Ingredients of Fry Bread
When it comes to making delicious fry bread, the first step is gathering all your ingredients. Trust me, you don’t want to realize halfway through that you’re missing something essential. This fry bread recipe is pretty straightforward and requires just a handful of common ingredients.
If you’re like me, you might find yourself rummaging through your pantry and thinking, “Do I really have enough flour?” Spoiler alert: You probably do, but let’s check to be sure.
Here’s what you’ll need to whip up your fry bread:
- 4 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons powdered milk
- 1 1/2 cups warm water or hot water
- 1/2-1 cup oil or shortening (for frying)
Now that you’ve got the ingredients laid out, let’s talk about some considerations. Flour is the backbone of this recipe, so make sure it’s fresh. Old flour can lead to a less-than-stellar fry bread experience, which is something we definitely want to avoid.
As for the oil or shortening, you can use whichever you prefer. If you’re feeling adventurous, try a mix of both for a richer flavor.
And hey, if you’re in a pinch and only have regular milk, you can substitute that for the powdered milk—just adjust your water accordingly. It’s all about making this recipe work for you and what you have on hand.
How to Make Fry Bread
Alright, let’s plunge into the delicious world of fry bread. First things first, you want to grab a large mixing bowl and combine your dry ingredients: start with 4 cups of flour, then add 1 tablespoon of baking powder, 1 teaspoon of salt, and 2 tablespoons of powdered milk.
Remember, those dry ingredients are like the team that sets the stage for the main event. Give them a good mix, maybe with a whisk or a fork, until they’re all blended together nicely. This is the point where you can pretend you’re a professional chef in a cooking show, dramatically whisking away while secretly hoping no one notices that flour dust cloud you just created.
Now, let’s bring it all together. Slowly pour in 1 1/2 cups of warm or hot water, and start kneading the dough. If you’ve ever made bread, you know how satisfying this part is. You want to knead until the dough feels soft and pliable—think of it like giving your dough a nice massage.
Once you’ve got a nice ball of dough, take a piece and pat it back and forth, pulling and stretching until it flattens into a round shape. You’re looking for about a quarter to half an inch thickness here. Don’t worry if it’s not perfect; it’s fry bread, not a beauty contest.
Just get ready to heat up some oil in a skillet over medium-high heat. Once that oil is nice and hot—like, sizzling hot—carefully drop your dough rounds in there, frying them until they’re golden brown on both sides. Flip them with a spatula, and try not to splash hot oil everywhere, because, believe me, that’s not a fun clean-up job.
Once your fry bread is golden and delicious, you can serve it up in a variety of ways. If you’re feeling like treating yourself to a classic, throw some chili, grated cheese, shredded lettuce, and chopped tomatoes on top to make a Navajo taco.
But don’t stop there—feel free to add any toppings you love, whether it’s sour cream or a drizzle of your favorite taco sauce. And here’s a little secret: Fry bread is just as fantastic slathered with butter and honey or your favorite jam. Trust me; you’ll want to try it all.
Fry Bread Substitutions & Variations
After mastering the basic fry bread recipe, you might find yourself wanting to mix things up a bit.
I love experimenting with different flours, like whole wheat or gluten-free blends, for unique flavors and textures. You can also add spices, such as garlic powder or paprika, to the dough for a savory twist.
If you’re feeling adventurous, try incorporating herbs like rosemary or thyme. For a sweet variation, I sometimes mix in cinnamon and sugar.
And don’t forget about toppings! Experiment with different ingredients for Navajo tacos or serve it with fruit preserves for a delightful dessert option.
Enjoy!
Additional Tips & Notes
While perfecting your fry bread, it’s helpful to keep a few tips in mind to guarantee the best results. First, make sure your oil is hot enough; if it’s too cool, the bread will absorb excess oil and become greasy.
I also recommend using a light touch when shaping your dough—overworking it can lead to tough bread. If you want a crispier texture, let the dough rest for a few minutes before frying.
Finally, don’t hesitate to experiment with toppings; sweet or savory, fry bread pairs beautifully with many flavors. Enjoy the process, and happy frying!