Fry Bread Recipe

All-purpose flour: This is the main ingredient that gives the bread its structure and softness.

Baking powder: A leavening agent that helps the bread puff up and become light.

Salt: Adds flavor to balance the dough.

Warm water: Used to bring the dough together and make it soft.

Vegetable oil: Needed for frying the bread to a golden, crispy finish.

One of the most important steps in this Fry Bread Recipe is getting the dough ready before frying. After mixing the flour, baking powder, salt, and warm water, you’ll knead the dough on a floured surface until it’s smooth. Here’s how to knead the dough like a pro:

1. Sprinkle a little flour on your work surface so the dough doesn’t stick.
2. Push the dough away from you with the heels of your hands.
3. Fold the dough back over itself.
4. Turn it a little and repeat the push and fold.
5. Keep going for about 5 to 7 minutes until the dough feels soft and smooth, not sticky.

Kneading helps mix everything evenly and builds the dough’s strength, which makes the fry bread fluffy and light instead of tough. If you skip this step or don’t knead enough, the bread might turn out dense or crumbly.

A little tip from me: at first, I didn’t knead long enough because I thought it was ready when it looked okay. But the bread was a bit chewy and not as soft as I wanted. Once I took my time kneading, the texture got so much better! Also, don’t be afraid to add a tiny bit more flour if the dough is too sticky—it should feel soft but not sticky to your hands.

Taking these few minutes to knead well makes frying the bread easier too because the dough holds together better in the hot oil. Plus, it’s kind of fun to work the dough with your hands—it feels like you’re really making something special.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the fry bread denser.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free blend can be used for those with gluten sensitivities, though texture may vary.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon of baking powder.

• baking powder - Substitute with self-rising flour: If using self-rising flour, omit the baking powder and salt as they are already included.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral taste.

• salt - Substitute with kosher salt: Kosher salt has a coarser grain and can be used for a more subtle saltiness.

• warm water - Substitute with milk: Milk can add richness and a slightly sweeter flavor to the dough.

• warm water - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the bread more tender.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil is great for frying due to its high smoke point and adds a subtle nutty flavor.

• Allow the fry bread to cool completely at room temperature before storing. This prevents condensation, which can make the bread soggy.

• For short-term storage, wrap each piece of fry bread in plastic wrap or aluminum foil. Place them in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days.

• To extend freshness, refrigerate the wrapped fry bread in an airtight container. It will keep well for up to a week. Before serving, reheat in a warm oven to restore its delightful crispness.

• For freezing, wrap each piece of fry bread individually in plastic wrap or aluminum foil. Place them in a freezer-safe bag, removing as much air as possible to prevent freezer burn.

• Label the bag with the date to keep track of freshness. The fry bread can be frozen for up to 3 months.

• When ready to enjoy, thaw the fry bread at room temperature. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes, or until warm and crispy.

• Avoid microwaving as it can make the fry bread chewy and less appetizing.

• Preheat your oven to 350°F (175°C). Wrap the fry bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes until warm and soft.

• Use a skillet on the stovetop for a quick reheat. Add a small amount of vegetable oil to the pan and warm over medium heat. Place the fry bread in the skillet and heat each side for about 1-2 minutes until warmed through and slightly crispy.

• For a microwave option, wrap the fry bread in a damp paper towel to maintain moisture. Heat on medium power for 20-30 seconds. Check and add more time if needed, but be cautious to avoid making it too chewy.

• If you have an air fryer, set it to 350°F (175°C). Place the fry bread in the basket and heat for 3-4 minutes. This method helps retain the crispiness while warming the inside.

• Mixing bowl: A large bowl used to combine the flour, baking powder, and salt with water to form the dough.

• Measuring cups: Used to accurately measure the flour and water needed for the recipe.

• Measuring spoons: Used to measure the baking powder and salt precisely.

• Wooden spoon: Useful for mixing the ingredients together until the dough forms.

• Floured surface: A clean countertop or board sprinkled with flour to prevent the dough from sticking while kneading.

• Rolling pin: Optional, but can be used to flatten the dough pieces into discs more evenly.

• Frying pan: A pan used to heat the oil and fry the dough discs until golden brown.

• Paper towels: Used to drain excess oil from the fried bread, keeping it crisp.

• Tongs: Handy for flipping the dough discs in the hot oil and removing them once cooked.