Fry Bread Recipe

All-purpose flour: The main ingredient for the dough, providing structure and texture.

Baking powder: A leavening agent that helps the dough rise and become fluffy.

Salt: Enhances the flavor of the fry bread.

Warm water: Helps to bring the dough together and activate the baking powder.

Oil: Used for frying the dough to a golden brown perfection.

When mixing the dough, ensure that the water is warm but not hot, as this helps the baking powder activate properly, resulting in a lighter and fluffier fry bread.

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

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• warm water - Substitute with milk: Milk can add a richer flavor and a softer texture to the fry bread.

• oil for frying - Substitute with lard: Lard can provide a traditional flavor and a crispier texture.

• oil for frying - Substitute with vegetable shortening: Vegetable shortening can be used for a similar frying effect and neutral flavor.

• Allow the fry bread to cool completely before storing. This prevents condensation from forming, which can make the bread soggy.
• Place the cooled fry bread in an airtight container or a resealable plastic bag. If stacking multiple pieces, separate each layer with parchment paper to prevent sticking.
• Store the container or bag at room temperature for up to 2 days. For longer storage, consider freezing.
• To freeze, wrap each piece of fry bread individually in plastic wrap or aluminum foil. This helps to maintain freshness and prevents freezer burn.
• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 3 months. When ready to enjoy, thaw at room temperature or reheat directly from frozen.
• To reheat, preheat your oven to 350°F (175°C). Place the fry bread on a baking sheet and cover with aluminum foil. Heat for about 10-15 minutes or until warmed through.
• Alternatively, reheat in a microwave by wrapping the fry bread in a damp paper towel and microwaving on high for 20-30 seconds.

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

• Use a microwave for a quick reheat. Wrap each piece of fry bread in a damp paper towel and microwave on medium power for 20-30 seconds. Check for warmth and add more time if necessary.

• Reheat on the stovetop for a crispier texture. Heat a non-stick skillet over medium heat and add a small amount of oil. Place the fry bread in the skillet and heat for 1-2 minutes on each side until warmed through and slightly crispy.

• For an air fryer method, preheat your air fryer to 350°F (175°C). Place the fry bread in the basket in a single layer and heat for 3-4 minutes, checking halfway through to ensure even warming.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the fry bread directly on the rack or on a baking sheet and heat for 5-7 minutes until warm and slightly crispy.

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

• Measuring cups: Used to measure out the precise amounts of flour and warm water needed for the recipe.

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

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

• Clean surface: A flat area where you can knead the dough until it becomes smooth.

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

• Paper towels: Used to drain the excess oil from the fried bread.

• Tongs: Handy for flipping the dough discs in the hot oil to ensure even frying on both sides.

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

• Thermometer: Optional, but useful to check the oil temperature to ensure it is at the right heat for frying.

Prepare ingredients ahead: Measure and mix the dry ingredients in advance to save time when making the dough.

Use a stand mixer: Let a stand mixer do the kneading for you, which can save time and effort.

Preheat oil: Start heating the oil while the dough rests to ensure it's ready for frying.

Flatten dough quickly: Use a rolling pin to flatten the dough discs faster and more uniformly.

Batch frying: Fry multiple dough discs at once if your pan is large enough to speed up the process.