Nebraska Fry Bread

Name: Nebraska Fry Bread
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Native Plains
Ingredients: 3 cups All-purpose flour; 1 tbsp Baking powder; 1 tsp Salt; 1.25 cups warm water; 3 cups Vegetable oil

A simple fried dough bread, a food eaten by members of Nebraska's Omaha, Winnebago, and Santee Sioux nations, often served with toppings or alongside stew.

🇺🇸United States· Nebraska

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 8
Difficulty: Easy
Calories: 250 kcal

Ingredients

0 of 5 gathered

Servings

Equipment

•Heavy skillet or pot
•Mixing bowl

Nutrition

Per serving, approximate

Calories: 250 kcal
fat: 10
carbs: 34
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. Mix until a soft, slightly sticky dough forms.
3
Knead the dough briefly on a floured surface. Let it rest for 15 minutes.
4
Cut the dough into 8 pieces. Flatten each piece into a circle about 1/4 inch thick.
5
Heat the oil in a heavy skillet to 375°F.
6
Fry each piece for 1-2 minutes per side. Cook until puffed and golden brown.
7
Drain the bread on paper towels. Serve warm.

Chef's tips

Poke a small hole in the center of each piece before frying. This helps it cook evenly without large bubbles bursting.

Storage

Best eaten fresh the day it is made; store leftovers covered at room temperature for up to a day.

Reheating

Reheat briefly in a dry skillet over low heat to restore some crispness.

Common mistakes to avoid

•Leaving the dough too thick, which keeps the center raw and undercooked
•Frying at too high a heat, which burns the outside before the inside cooks through