Cherokee Fry Bread with Bean Topping
Crisp fried dough rounds topped with seasoned beans, a dish served at Cherokee community gatherings across the Qualla Boundary.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Heavy skillet or Dutch oven for frying
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 14
- carbs
- 52
- protein
- 12
- calories
- 380
Instructions
- 1
Whisk the flour, baking powder, and salt together in a bowl.
- 2
Slowly stir in the warm water until a soft dough forms.
- 3
Knead the dough briefly. Cover it and let it rest for 20-30 minutes.
- 4
Divide the dough into 6 balls. Flatten each ball into a round about 1/4 inch thick.
- 5
Heat the oil in a heavy skillet over medium-high heat.
- 6
Fry each round for 1-2 minutes per side until puffed and golden brown. Drain on paper towels.
- 7
Warm the seasoned pinto beans on the stovetop.
- 8
Top each fry bread round with beans and chopped onion. Serve with lime wedges.
Chef's tips
Let the dough rest for at least 20 minutes so it stretches easily. Keep the skillet at a steady medium-high heat so the bread puffs up and cooks through without burning.
Storage
Store fried dough and bean topping separately, refrigerated, up to 3 days.
Reheating
Reheat bread in a dry skillet and beans on the stovetop before assembling.
Common mistakes to avoid
- •Flattening the dough too thin, which makes it burn quickly in the oil
- •Frying at too low a temperature, which makes the bread dense and greasy
Serving suggestions
Cooked Cherokee Fry Bread with Bean Topping?
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