Homemade Fry Bread
This carnival fry bread is a soft and fluffy flatbread that you can serve savory or sweet. Top it with jam, cinnamon sugar, honey, or savory taco toppings.
Servings: 8 fry bread rounds
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
Oil type: Use a high smoke point oil like canola or peanut oil for frying.
Oil temperature: Keep the oil between 350°F and 375°F for best results.
No thermometer? Stick the end of a wooden spoon into the oil—if small bubbles form around it, the oil is hot enough.
Checking the heat: If the oil starts to smoke or the dough browns in less than 1 minute per side, the oil is too hot. If it takes longer than 2 minutes per side to brown, the oil is too cool.
Dough tip: Poke a hole in the center of each dough round to help it cook evenly and prevent ballooning.
Need a quick fix? For a no-yeast version, swap the yeast and proof time for 1½ teaspoons of baking powder. Mix and rest the dough for 10–15 minutes before shaping and frying. It won’t be as fluffy but still hits the spot in a pinch.
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
Serving: 1 serving | Calories: 228kcal | Carbohydrates: 37g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 443mg | Fiber: 1g | Sugar: 1g
