Cook time: 20 minutes per batch
Makes: 8 pieces
Nutrition Facts: View label
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
- Wash hands with soap and water.
- In a large bowl, mix 2 cups flour, salt, and baking powder.
- Make a well in the flour mixture and slowly add warm water. Stir to form a sticky dough.
- 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.
- 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.
- Make 8 balls of dough about the size of an egg (about ¼ cup).
- 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.
- Gently flatten and stretch the ball by hand into a disc about ½ to ¼-inch thick.
- 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.
- Using tongs, move the fry bread to a paper-lined bowl. Repeat until all pieces are cooked.
- Enjoy right away or store in an airtight container for 1 to 2 days.
- 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.