Skip to main content

Rosanna’s Fry Bread

Fry bread was a survival food for many Indigenous People. Today it represents resilience and is enjoyed for holidays, pow wows and other gatherings.
Platter of stacked golden fry bread.
Prep time: 1 hour (includes mixing, resting, and dividing)
Cook time: 20 minutes per batch
Makes: 8 pieces
Nutrition Facts: View label

Ingredients

2 ½ cups all-purpose flour, divided
½ teaspoon salt
2 Tablespoon baking powder
1 cup warm (not hot) water
4 cups vegetable oil, divided

Directions

  1. Wash hands with soap and water.
  2. In a large bowl, mix 2 cups flour, salt, and baking powder.
  3. Make a well in the flour mixture and slowly add warm water. Stir to form a sticky dough.
  4. Sprinkle ½ cup flour over the dough. Knead dough lightly with your hands just until it becomes soft and no longer sticky. Do not over knead.
  5. Use 1 Tablespoon oil to cover all surfaces of the dough. Cover the bowl and let dough rise on the counter for at least 30 minutes or up to 12 hours.
  6. Make 8 balls of dough about the size of an egg (about ¼ cup).
  7. Pour the rest of the oil to fill a 10-inch skillet about ¾-inch deep. Heat on medium-high until the oil reaches 375 degrees F using a food thermometer. When the oil temperature is right, a small pinch of dough placed in the oil will rise to the top right away. If the oil is smoking, it is too hot.
  8. Gently flatten and stretch the ball by hand into a disc about ½ to ¼-inch thick.
  9. Carefully put a piece of dough into the hot oil to avoid splashing. Fry until golden brown, about 45 to 60 seconds. Using tongs, turn the bread over and fry until golden brown, about 45 to 60 seconds.
  10. Using tongs, move the fry bread to a paper-lined bowl. Repeat until all pieces are cooked.
  11. Enjoy right away or store in an airtight container for 1 to 2 days.

Notes

  • Top with chili, taco fillings, fruit sauce or a sprinkle of powdered sugar.
  • Make with half whole-wheat flour for more whole grains.

Thanks to Rosanna Sanders-Wallulatum of the Confederated Tribes of Warms Springs for the recipe.

Comments

The fry bread is easy and fun to make and very tasty. We made a version with half whole-wheat flour and liked them very much. 

You might also like...

Recipes A to Z (without photos)

Buttermilk Scones
Plate of golden whole-wheat scones with raisins.

Buttermilk Scones

This kid-approved scone recipe is good for breakfast, a holiday brunch or an everyday snack.
Prepare:
20 minutes
Cook:
20 minutes
Makes:
9 Scones
Salmon Salad Mix
Creamy salmon mix on lettuce in a bowl.

Salmon Salad Mix

A delicious and vitamin-packed alternative to tuna salad, this salmon salad is made with tangy pickles, low-fat yogurt and a bit of creamy mayonnaise.
Prepare:
10 minutes
Makes:
1 ½ cup
Parmesan Peas
Platter of peas and parmesan with a lemon slice.

Parmesan Peas

A quick and easy recipe of buttery peas with creamy parmesan and a hint of lemon. Ready in minutes!
Prepare:
5 minutes
Cook:
10 minutes
Makes:
4 cups
Turmeric Lentils and Pasta
Plate of lentil and orzo mix topped with cilantro.

Turmeric Lentils and Pasta

A delicious recipe of tender spiced lentils and orzo pasta.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
6 cups
Sautéed Peppers
Bowl of tender bell pepper and onion slices.

Sautéed Peppers

These sauteed sweet peppers and onions are delicious enjoyed on their own, added to sandwiches or pasta, or with fajitas.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 cups
Bread Pudding in the Microwave
Dishes of whole-grain bread pudding with raisins.

Bread Pudding in the Microwave

A quick and easy breakfast, snack or dessert recipe that combines warm cinnamon, whole-grain bread and sweet raisins.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
3 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.