Native American Fry Bread Recipe

Flour: The base of 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 bread.

Water: Used to bring the dough together and activate the baking powder.

Vegetable oil: For frying the bread, giving it a crispy exterior.

When preparing fry bread, ensure that the dough is not too sticky or too dry. The key is to achieve a smooth, elastic consistency. If the dough is too sticky, add a little more flour; if it's too dry, add a bit more warm water. This balance will help the fry bread puff up nicely and cook evenly.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.

• 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 needed.

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

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral flavor.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can be used in the same quantity for a similar taste.

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

• 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 lard: Lard is a traditional fat used in many Native American recipes and can add a richer flavor to the fry bread.

• Allow the fry bread to cool completely at room temperature before storing.
• Place the cooled fry bread in an airtight container or a resealable plastic bag to maintain freshness.
• Store the container or bag at room temperature if you plan to consume the fry bread within 1-2 days.
• For longer storage, wrap each piece of fry bread individually in plastic wrap or aluminum foil.
• Place the wrapped fry bread in a freezer-safe bag or container to prevent freezer burn.
• Label the bag or container with the date to keep track of storage time.
• Store the fry bread in the freezer for up to 2-3 months for optimal taste and texture.
• To reheat, thaw the fry bread at room temperature or in the refrigerator overnight.
• Warm the fry bread in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through.
• Alternatively, reheat the fry bread in a microwave on a microwave-safe plate for 20-30 seconds, or until warm.

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

• Use a microwave for a quick reheat. Place the fry bread on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the fry bread in the skillet and cover it with a lid. Heat for about 2 minutes on each side or until warmed through.

• If you have an air fryer, preheat it to 350°F. Place the fry bread in the basket and heat for 3-4 minutes, checking halfway through to ensure it doesn't overcook.

• For a toaster oven, preheat to 350°F. Place the fry bread directly on the rack or on a baking sheet. Heat for 5-7 minutes or 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 accurately measure the flour and warm water.

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

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

• Kneading surface: A clean, flat surface where you can knead the dough until it becomes smooth.

• Frying pan: A pan used to heat the vegetable oil and fry the dough discs.

• Paper towels: Used to drain the excess oil from the fry bread after frying.

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

• Rolling pin: Optional, but can be used to flatten the dough balls into discs if you prefer not to use your hands.

Prepare ingredients in advance: Measure and mix the flour, baking powder, and salt ahead of time to streamline the process.

Use a stand mixer: If you have one, use a stand mixer to combine the dough ingredients quickly and efficiently.

Preheat the oil: Start heating the vegetable oil while the dough rests to save time.

Divide dough evenly: Use a cookie scoop to portion out the dough for uniform fry bread sizes.

Flatten with a rolling pin: Use a rolling pin to quickly flatten the dough balls into discs.