Description
This Classic Fry Bread recipe delivers a simple yet delicious homemade fried bread that is crispy on the outside and soft on the inside. Perfect as a warm snack or base for savory toppings, this versatile bread is easy to make with pantry staples and ready in just under 30 minutes.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup warm water
For Frying
- Oil, for frying (vegetable or canola oil recommended)
Instructions
- Prepare the Dough: In a large bowl, combine 2 cups of all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Gradually pour in 3/4 cup warm water, mixing all ingredients until a soft dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead gently for a few minutes until it becomes smooth and elastic. Then, divide the dough into 6 equal-sized balls to form individual pieces.
- Shape the Bread: Flatten each dough ball into a disc approximately 1/4 inch thick using your hands or a rolling pin, ensuring even thickness for uniform cooking.
- Heat the Oil: Pour enough oil into a skillet to cover the bottom by about 1/2 inch. Heat it over medium heat until hot but not smoking, around 350°F (175°C).
- Fry the Bread: Carefully place each dough disc into the hot oil. Fry each side for 2 to 3 minutes or until the bread puffs slightly and turns golden brown on both sides. Flip carefully to avoid splashing.
- Drain and Serve: Remove the fried bread from the skillet and place on paper towels to drain excess oil. Serve the fry bread warm, optionally topped with honey, powdered sugar, or savory toppings like beans and cheese.
Notes
- Ensure the oil is at the correct temperature to prevent greasy or undercooked bread.
- Do not overcrowd the skillet; fry in batches for best results.
- Fry bread is best enjoyed fresh and warm but can be reheated briefly in a skillet.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend, adjusting liquid as needed.
