Frybread
A simple flatbread of dough deep-fried until puffed and golden, crisp outside and soft within. It's widely served across Montana's reservation communities and at powwows, often with wojapi or savory toppings.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Heavy pot or skillet for frying
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 11
- carbs
- 40
- protein
- 6
- calories
- 280
Instructions
- 1
Whisk together the flour, baking powder, salt, and powdered milk if using.
- 2
Slowly stir in the warm water. Mix until a soft, slightly sticky dough forms.
- 3
Knead the dough briefly. Cover it and let it rest for 15-20 minutes.
- 4
Divide the dough into 6 pieces. Pat or stretch each piece into a flat round about 1/2 inch thick.
- 5
Heat the lard or shortening in a heavy pot to about 350°F.
- 6
Fry each round for 2-3 minutes per side. Cook until puffed and golden brown.
- 7
Drain the frybread on a wire rack or paper towels.
- 8
Serve warm with sweet or savory toppings.
Chef's tips
Let the dough rest so it stretches easily without springing back. Keep the oil at a steady heat so the inside cooks before the outside browns too much.
Storage
Best eaten fresh; leftovers keep in an airtight container at room temperature for a day.
Reheating
Reheat briefly in a dry skillet or warm oven to re-crisp.
Common mistakes to avoid
- •Frying at heat that is too high, which browns the outside before the inside cooks.
- •Making the dough rounds too thick, leaving a raw, doughy center.
Serving suggestions
Cooked Frybread?
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