Fry Bread
Puffy, golden discs of fried dough, crisp outside and soft within, served plain, with wojapi, or topped savory as an Indian taco. It's a widely recognized and much-discussed food across North Dakota's Native communities.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •Deep skillet or heavy pot
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 10
- carbs
- 34
- protein
- 5
- calories
- 240
Instructions
- 1
Whisk together the flour, baking powder, salt, and powdered milk if using.
- 2
Stir in the warm water until a soft, slightly sticky dough forms.
- 3
Knead the dough briefly with your hands. Cover it and let it rest for 20 minutes.
- 4
Divide the dough into 8 pieces. Pat or roll each piece into a flat circle about 1/2-inch thick.
- 5
Heat your oil to 375°F in a deep skillet or pot on the stovetop.
- 6
Fry each dough round for 1-2 minutes per side. Cook until it puffs up and turns golden brown.
- 7
Move the fried bread to paper towels or a wire rack to drain.
- 8
Serve the bread warm. Enjoy it plain or add your favorite toppings.
Chef's tips
Let the dough rest the full 20 minutes before frying. This relaxes the dough so it stretches easily without snapping back.
Storage
Best eaten fresh the day it's made; store leftovers airtight up to 1 day.
Reheating
Reheat briefly in a dry skillet to re-crisp; microwaving makes it tough.
Common mistakes to avoid
- •Heating the oil too hot, which browns the outside before the inside cooks through
- •Rolling the dough too thick, which leaves a raw, doughy center
Serving suggestions
Cooked Fry Bread?
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