Lakota Frybread
Simple yeasted or baking-powder dough stretched thin and deep-fried into a puffed, golden round, crisp outside and tender within.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Deep skillet or pot
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 12
- carbs
- 40
- protein
- 6
- calories
- 290
Instructions
- 1
Whisk the flour, baking powder, salt, and powdered milk together in a large bowl.
- 2
Stir in the warm water until a soft, slightly sticky dough forms.
- 3
Knead the dough briefly on a floured surface until smooth. Cover it and rest for 15 minutes.
- 4
Divide the dough into 8 pieces. Pat or roll each into a 1/2-inch thick round and poke a small center hole.
- 5
Heat the lard in a deep skillet to 375°F.
- 6
Fry each round for 1-2 minutes per side until puffed and golden brown.
- 7
Drain the frybread on paper towels before serving.
Chef's tips
Let the dough rest before frying so it relaxes and stretches easily without snapping back.
Storage
Best eaten the day it's made; store leftovers loosely covered at room temperature up to 1 day.
Reheating
Reheat in a dry skillet over medium heat for 1-2 minutes per side.
Common mistakes to avoid
- •Frying at too low a temperature, which makes the bread soak up oil
- •Rolling the dough too thick so the center stays raw and doughy
Serving suggestions
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