Fry Bread

Heat the Frying Oil

• While the dough rests, pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches.
• Heat the oil over medium-high heat until it reaches a temperature of 375°F (190°C). Use a deep-fry or candy thermometer for accuracy.

Shape and Fry the Bread

• Divide the rested dough into 8 equal portions. Roll each portion into a smooth ball.
• Working with one ball at a time on a lightly floured surface, use your hands or a rolling pin to flatten it into a disc about 6-7 inches in diameter and 1/4-inch thick.
• Gently stretch the dough and poke a small hole (about 1-inch) in the center of each disc. This helps it cook evenly and prevents a large air pocket.
• Carefully slide one piece of dough into the hot oil. Fry for about 60-90 seconds per side, or until it puffs up and turns a deep golden brown.
• Fry in batches of 1-2 pieces at a time to avoid overcrowding the pot and lowering the oil temperature.
• Using tongs, remove the fry bread from the oil, allowing any excess to drip back into the pot.

Drain and Serve

• Place the cooked fry bread on a wire rack or a plate lined with paper towels to drain.
• Serve immediately while warm. Enjoy plain or with your favorite sweet or savory toppings.