Fry Bread II
Frybread (also spelled fry bread) is a flatbread fried or deep-fried in oil, shortening, or lard. The dough is generally leavened by yeast or baking powder. Frybread can be eaten alone or with various toppings such as honey, jam, or hot beef. It can also be made into tacos (Indian tacos). It is a simple complement to meals.
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon seasoning salt or table salt
- 1 cup hot tap water
- Vegetable oil (to fry)
Ingredients for 4 servings (505 g) · the original recipe
Method
- 1
Mix the flour, baking powder, salt, and water together in a bowl to make a dough.
- 2
Grease your hands with the vegetable oil in order to shape the dough into a ball. After that, leave the dough in the bowl and cover it with a towel and set in warm place for about 20 minutes. The longer you leave the dough the fluffier the bread will be.
- 3
When ready to make the bread, heat the vegetable oil to about 375°F. Make sure the oil is at least 1 inch deep in your frying pan. Put a small ball of dough in the grease as a test. If the oil is hot enough, the ball should float on the grease. If it sits on the bottom, the oil isn't hot enough.
Stovetop - 4
When your oil is ready, take a ball of dough about the size of a golf ball and stretch it out in your greased hands. Keep stretching it out until the dough is flattened out to about the size of a large cookie.
- 5
Poke a tiny hole in the center of the dough with your finger. Next, carefully lay it in the hot oil. Let your dough brown to a golden brown color before turning it over and frying the other side.
Stovetop - 6
After cooking the frybread, drain it on paper towels. It's best to serve it as soon as you can.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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