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If you’ve had carnival fry bread; golden, puffy, and still warm in your hands, this recipe is your homemade fix without the fairground crowds.
It is easy to make, pantry-friendly, and you can serve it sweet or savory. Think cinnamon sugar, fry bread tacos, or just plain and hot from the pan. It’s like funnel cake meets flatbread, but better.
Here’s Why This Recipe Works
Yeast vs. quick-fix: This recipe uses yeast for great texture and flavor, but there’s a shortcut version in the notes for when time’s tight.
Melted butter in the mix: Adds softness and subtle richness to the frybread.
Crisp edges, chewy middle: The dough puffs in the oil, giving you that signature fair fry bread texture.
Pantry-friendly: No specialty flour, no obscure ingredients. Just the basics doing serious work.
If you’re into homemade flatbreads, don’t miss my Kamut flour tortillas for a nutty twist, or try my chewy naan bread that’s perfect with just about anything.
Recipe Tips
Warm, not hot water: Keep the water around 100°F so the yeast stays happy. Too hot, and you’ll kill it.
Oil matters: 350°F to 375°F is the sweet spot for a crisp, golden fry.
Don’t skip the poke: That little hole keeps the dough from ballooning like a beach ball.
Let it puff: After shaping, give the dough 20–40 minutes to relax and rise. It helps with texture and lift.
For something a little different, my sweet potato flatbread adds a hint of earthy sweetness and pairs just as well with curries, stews, or a swipe of butter.
Carnival Fry Bread
Fry bread. The kind you get at a fair. Eat it while it’s golden, crisp, and still warm in your hands. You can serve it with cinnamon sugar, maybe a little jam, or save a few for fry bread tacos. It’s simple, comforting, and always disappears fast.
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Homemade Fry Bread
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Ingredients
Navajo Fry Bread with Yeast
- 2⅓ cups all-purpose flour, 280 grams
- 3 tablespoons powdered milk
- 1¼ teaspoons instant dry yeast
- 1 teaspoons salt
- ¾ cup warm water, 177 grams
- 4 tablespoons butter, melted
- vegetable oil, for frying
Instructions
Make the Frybread Dough
- Add the flour, powdered milk, instant yeast, and salt to a large mixing bowl. Whisk the dry ingredients to combine the ingredients.
- Add the warm water and melted butter and stir until the dough comes together in a ball. Place the dough on the counter and knead it for a few minutes then place it in an oiled bowl. Cover the bowl with a dishtowel and let it sit at room temperature for 1 hour or until it doubles in size.
- Divide the dough into 8 balls. Roll each ball of dough into round disks about ¼ inch thick or a little thinner. Transfer them to a board or baking sheet and cover them with plastic wrap. Let them sit at room temperature for 20 to 40 minutes until slightly puffy. Proceed to the steps below to fry the bread.
Fry the Bread in Hot Oil
- Add enough oil to a heavy skillet so the oil is about 1½ inches deep. Heat the oil over medium-high heat until it reaches 350°F to 375°F with an instant-read thermometer. If you don’t have a thermometer, stick the end of a wooden spoon into the oil. If you see small bubbles form around the handle of the spoon, the oil is hot enough.
- Working with one dough round at a time, poke a hole in the center of the disk and place the dough in the hot oil. Fry on each side until golden brown, about 1 minute per side.
- Place on paper towels to drain and repeat with the rest of the dough. Serve with butter and cinnamon sugar or jam.
Notes
Make-Ahead Tips
Refrigerate: After the first rise, store the dough in the fridge for up to 12 hours. Freeze: Divide the dough into 8 balls, coat lightly with oil, wrap in plastic, and place in a freezer-safe bag. Freeze for up to 3 months. Thaw and use: Let frozen dough thaw in the fridge overnight, then bring to room temperature before rolling, rising, and frying. Nutrition Note: Nutrition info does not include the oil used for frying.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I would love to try this recipe, always
looking for new ways to make the fried bannock, i use a bread recipe, for the fry bread. It’s so delicious.
Using yeast ?❤️??
Thanks for the comment, enjoy 🙂
I’ve never made fry bread, but want to. Your post (and recipe!!) is the perfect encouragement. Thanks!
Thanks John, I hope you give it a try.
They look so crunchy and puffy. And who doesn’t love fried food? Absolutely irresistible!
Wondering if I could make these in an air fryer??
I haven’t tried it yet. I’m sure you can but I don’t think they will get quite as puffy. Here is an air fryer calculator that you can use to convert the recipe to the air fryer. Just select deep fry and plug in 375°F for the oil temperature and 3 or 4 minutes for the cooking time.