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A cherished staple of Southwestern and Native American cuisine, this fry bread is delightfully crispy on the outside with a soft, chewy interior. Made from a simple dough and fried to golden-brown perfection, it serves as a versatile base for both sweet and savory toppings.
Prepare the Dough
Heat the Frying Oil
Shape and Fry the Bread
A cherished staple of Southwestern and Native American cuisine, this fry bread is delightfully crispy on the outside with a soft, chewy interior. Made from a simple dough and fried to golden-brown perfection, it serves as a versatile base for both sweet and savory toppings.
This southwest recipe takes 30 minutes to prepare and yields 8 servings. At 315.04 calories per serving with 6.32g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack or side.
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Drain and Serve
Replace the warm milk with an equal amount of warm water or unsweetened plant-based milk like almond or soy milk.
For a nuttier flavor and added fiber, substitute up to 1 cup of the all-purpose flour with whole wheat flour.
Add 2 tablespoons of granulated sugar to the dry ingredients for a slightly sweeter dough, perfect for dessert toppings.
For a traditional variation, replace 1/2 cup of all-purpose flour with blue cornmeal (harinilla).
The refined carbohydrates from the all-purpose flour provide a rapid source of glucose, making fry bread a filling food that can quickly replenish energy levels.
Beyond nutrition, fry bread holds deep cultural and historical importance in many Native American communities. Preparing and sharing it can be a comforting experience that connects to heritage, family, and resilience.
A single piece of fry bread contains approximately 300-350 calories, though this can vary based on its size and the amount of oil absorbed during frying.
Fry bread is a high-calorie food that is high in refined carbohydrates and fat due to being deep-fried. While it holds immense cultural significance, it is best enjoyed in moderation as an occasional treat rather than a daily staple.
Yes, you can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Allow it to sit at room temperature for 30 minutes before shaping and frying.
Greasy fry bread is typically caused by the oil temperature being too low, causing the dough to absorb excess oil. Tough fry bread is usually the result of overworking the dough. Knead just until smooth to keep it tender.
Fry bread has a complex history originating in the mid-19th century when Native Americans, particularly the Navajo, were forced to relocate and given government rations like flour, sugar, and lard. They created fry bread out of necessity, and it has since become a symbol of resilience, tradition, and cultural identity.
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