Alaska Native Fry Bread
Simple deep-fried bread dough, puffed and golden, served plain or with toppings.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 250 kcal
Equipment
- •Heavy pot
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 250 kcal
- fat
- 9
- carbs
- 38
- protein
- 5
- calories
- 250
Instructions
- 1
Whisk the flour, baking powder, and salt together in a large bowl.
- 2
Slowly stir in the warm water until a soft, slightly sticky dough forms.
- 3
Place the dough on a floured surface. Knead it gently for about 2 minutes.
- 4
Cover the dough and let it rest for 15 minutes.
- 5
Divide the dough into 8 pieces. Flatten each piece into a round about half an inch thick.
- 6
Heat the oil in a heavy pot until it reaches 350°F.
- 7
Fry each round for 1-2 minutes per side until puffed and golden brown.
- 8
Drain the bread on paper towels and serve it warm.
Chef's tips
Poke a small hole in the center of each round before frying so it cooks evenly. Serve right away for the best texture.
Storage
Best eaten the same day; store leftovers loosely covered at room temperature for 1 day.
Reheating
Reheat briefly in a dry skillet or toaster oven to restore crispness.
Common mistakes to avoid
- •Making the dough too thick, which leaves the center raw and doughy.
- •Setting the heat too high so the outside burns before the inside cooks.
Serving suggestions
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