Fry bread was a survival food for many Indigenous People. Today it represents resilience and is enjoyed for holidays, pow wows and other gatherings.
Rosanna’s Fry Bread

Prep time: 1 hour (includes mixing, resting, and dividing)
Cook time: 20 minutes per batch
Makes: 8 pieces
Nutrition Facts: View label
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
- 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.
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.
You might also like...
Chilled Strawberry- Rhubarb Soup

Chilled Strawberry- Rhubarb Soup
Pair the sweet and tart flavors of strawberries and rhubarb for a refreshing dessert, snack or breakfast bowl topping.
Prepare:
20 minutes
Makes:
6 cups
Sautéed Cauliflower Rice

Sautéed Cauliflower Rice
A fun alternative to rice, this cauliflower rice is a great way to add more veggies to your meals.
Prepare:
15 minutes
Cook:
10 minutes
Makes:
4 cups
Skillet Lasagna

Skillet Lasagna
A fun twist on traditional lasagna that only takes one skillet. Cheesy, hearty and filling.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
8 cups
Veggie Quiche Muffins

Veggie Quiche Muffins
Healthy grab and go breakfast that is warm, savory and filling.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
12 muffins
Mashed Turnips and Potatoes

Mashed Turnips and Potatoes
A creamy blend of root vegetables mashed and flavored with sour cream and garlic.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
3 cups
Chicken Soup with Tortilla

Chicken Soup with Tortilla
Delicious one-pot meal packed with flavor and ready in under an hour. A great option for a weeknight dinner or make-ahead meal.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
12 Cups
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.