Fry Bread Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Baking powder: A leavening agent that helps the dough rise and become fluffy.

Salt: Enhances the flavor of the bread.

Warm water: Helps to activate the baking powder and bring the dough together.

Oil: Used for frying, giving the bread its crispy exterior.

When kneading the dough, ensure that you do so on a lightly floured surface to prevent sticking. This will help achieve a smooth and elastic texture. Additionally, when flattening each ball into a disk, use your hands to gently press and stretch the dough, rather than using a rolling pin, to maintain the dough's lightness and airiness.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the bread denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• warm water - Substitute with milk: Milk can add a richer flavor and a softer texture to the fry bread.

• oil for frying - Substitute with lard: Lard can provide a traditional flavor and crispiness to the fry bread.

• oil for frying - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is a healthier option for frying.

• Allow the fry bread to cool completely at room temperature before storing. This prevents condensation from forming, which can make the bread soggy.

• For short-term storage, place the fry bread in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days.

• To keep the fry bread fresh for a longer period, wrap each piece individually in plastic wrap or aluminum foil. Then, place the wrapped pieces in a freezer-safe bag or container. This method helps to prevent freezer burn.

• Label the container with the date to keep track of how long the fry bread has been stored. Fry bread can be frozen for up to 3 months.

• When ready to enjoy, thaw the fry bread at room temperature or in the refrigerator. Avoid microwaving directly from frozen as it can make the bread chewy.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed fry bread on a baking sheet and cover with aluminum foil to prevent drying out. Heat for about 10 minutes or until warmed through.

• Alternatively, you can reheat the fry bread in a skillet over medium heat. Add a small amount of oil to the pan and heat each side for a couple of minutes until crispy and warm.

• For a quick option, use a microwave. Place the fry bread on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 20-30 seconds, checking frequently to avoid overcooking.

• Preheat your oven to 350°F (175°C). Wrap each piece of fry bread in aluminum foil to prevent it from drying out. Place them on a baking sheet and heat for about 10-15 minutes until warm and crispy.

• For a quick reheat, use a microwave. Place the fry bread on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 30-45 seconds. Check if it's warm enough; if not, continue in 15-second intervals.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Place the fry bread in the skillet and cover it with a lid. Heat each side for about 1-2 minutes until warmed through and slightly crispy.

• For an air fryer, preheat it to 350°F (175°C). Place the fry bread in the basket in a single layer. Heat for 3-4 minutes, flipping halfway through, until warm and crispy.

• Mixing bowl: A large container used to combine and mix the ingredients for the dough.

• Measuring cups: Used to accurately measure the flour and water.

• Measuring spoons: Used to measure the baking powder and salt precisely.

• Wooden spoon: Ideal for mixing the dough ingredients together.

• Clean surface: Needed for kneading the dough until it becomes smooth.

• Frying pan: Used to heat the oil and fry the dough disks.

• Paper towels: Used to drain the excess oil from the fried bread.

• Tongs: Handy for flipping the dough disks in the hot oil and removing them once they are golden brown.

• Rolling pin: Useful for flattening the dough balls into disks, although you can use your hands if you prefer.

• Thermometer: Optional but helpful to ensure the oil is at the right temperature for frying.

Prepare ingredients ahead: Measure and mix the dry ingredients in advance to save time when you start cooking.

Use a stand mixer: Let a stand mixer do the kneading for you to save effort and time.

Preheat oil: Start heating the oil while the dough is resting to streamline the frying process.

Flatten dough uniformly: Use a rolling pin to quickly flatten the dough into even disks for consistent cooking.

Batch frying: Fry multiple disks at once to reduce overall cooking time.