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)

Rice with Black Beans and Sausage
Large dish of a simple rice, sausage and vegetable mix.

Rice with Black Beans and Sausage

A comforting dish of filling grains, tender beans and spicy sausage.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
8 Cups
Stovetop Farro
Bowls of cooked farro.

Stovetop Farro

A slightly nutty-tasting grain with a tender chewy texture packed with nutrients.
Prepare:
5 minutes
Cook:
35 to 45 minutes
Makes:
2 ½ cups
Veggie Stew
Bowl of soup with a medley of vegetables.

Veggie Stew

Quick hearty stew full of veggies, herbs and comforting flavor. Serve as a side or over your favorite whole grain such as polenta or brown rice.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 cups
Meatball Soup
Bowl of meatballs, rice and vegetable soup served with lime and cilantro.

Meatball Soup

A hearty meatball soup loaded with veggies, Italian herbs, and rich broth.
Prepare:
20 minutes
Cook:
45 minutes
Makes:
9 cups
Morning Muffins
Golden muffins with raisins served with a glass of milk.

Morning Muffins

These carrot-filled morning muffins with crunchy nuts, warm cinnamon flavor and whole-grain oats are a satisfying breakfast or on-the-go snack.
Prepare:
15 minutes
Cook:
15 minutes
Makes:
12 muffins
Sautéed Zucchini
Bowl of zucchini spears.

Sautéed Zucchini

This 4 ingredient recipe is a simple and delicious way to enjoy fresh summer zucchini. Customize by adding your favorite spices!
Prepare:
10 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.