Wind River Fry Bread
A pillowy, golden fried bread with a crisp exterior, served plain, with honey, or topped for a savory taco-style meal. It is prepared across the Wind River Reservation among the Eastern Shoshone and Northern Arapaho communities.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Deep skillet or heavy pot
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 12
- carbs
- 34
- protein
- 5
- calories
- 260
Instructions
- 1
Whisk the flour, baking powder, salt, and powdered milk together in a large bowl.
- 2
Add the warm water slowly. Mix until a soft, slightly sticky dough forms.
- 3
Knead the dough briefly. Cover it and let it rest for 20 minutes.
- 4
Divide the dough into 8 pieces. Pat or stretch each piece into a flat 6-inch round.
- 5
Heat the lard or shortening to 375°F in a deep skillet.
- 6
Fry each round for 1-2 minutes per side until puffed and golden brown.
- 7
Drain the fried bread on paper towels.
- 8
Serve warm with honey, or add savory toppings on top.
Chef's tips
Let the dough rest for at least 20 minutes before frying so it stretches easily without shrinking back.
Storage
Best eaten fresh the day it's made.
Reheating
Warm briefly in a dry skillet over low heat.
Common mistakes to avoid
- •Making the dough too thick, which leaves the center raw.
- •Getting the oil too hot, which browns the outside before the inside cooks.
Serving suggestions
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