Fry Bread
Golden, crispy bubbles of dough fried to perfection with a soft, airy center. This Native American classic is delicious on its own drizzled with honey, as a base for Indian tacos, or dusted with cinnamon sugar for a sweet treat.
For 4 servings
- mix · ~3 min
Make the dough.
1.In a mixing bowl, whisk together flour, baking powder, and salt.2.Make a well in the center and pour in warm water.3.Mix with a fork until a shaggy dough forms, then knead by hand in the bowl for 2 minutes until smooth.TIPWarm water helps the dough come together faster—not hot, just warm to the touch. - rest · ~15 min
Rest the dough.
Cover the bowl with a clean kitchen towel and let the dough rest for 15 minutes. This relaxes the gluten and makes rolling easier.
- prep · ~5 min
Divide and shape the dough.
1.Divide dough into 4 equal balls.2.On a lightly floured surface, pat or roll each ball into a 5- to 6-inch round, about 1/4 inch thick.3.Poke a small hole in the center of each round with your fingertip—this helps the bread fry evenly. - fry · ~5 min
Heat the oil.
Pour oil into the skillet to a depth of about 1 inch. Heat over medium-high heat until the oil reaches 350°F (175°C), or until a pinch of flour sizzles immediately.
TIPUse a deep-fry thermometer if you have one—maintaining the right temperature is the secret to non-greasy fry bread. - fry · ~5 min
Fry the bread.
1.Carefully slide one dough round into the hot oil.2.Fry until golden brown on the bottom, about 2 to 3 minutes.3.Flip using tongs and fry the other side until golden, another 2 minutes.4.Transfer to a paper towel-lined plate to drain.TIPDon't crowd the skillet—fry one piece at a time so the oil temperature stays steady. - serve
Serve warm.
Serve immediately while crisp and warm. Top with honey, powdered sugar, or use as the base for an Indian taco.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Warm water (not hot) helps the dough come together without overheating the yeast substitutes.
- 2Resting the dough 15 minutes relaxes gluten for easier rolling and a tender bite.
- 3Poke a hole in the center of each round so the bread puffs evenly and doesn't balloon.
- 4Keep oil at 350°F (175°C); use a thermometer to avoid greasy or burnt fry bread.
- 5Fry one piece at a time so the oil temperature stays steady and each bread browns evenly.
- 6Drain on paper towels immediately to keep the crust crisp and the interior airy.
- 7Serve within 30 minutes—fry bread is best hot; leftovers can be reheated in a dry skillet.
Adapt it for your goals.
Savory Indian Taco
Top the fry bread with seasoned ground beef, lettuce, tomatoes, shredded cheese, and sour cream for a hearty main dish that highlights the bread's sturdy, scoopable texture.
Gluten FreeGluten-Free
Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour — the baking powder still provides lift, and the texture remains soft and chewy.
Herb & GarlicHerb & Garlic
Add 1 teaspoon dried oregano and 1/2 teaspoon garlic powder to the dry ingredients for a savory twist that pairs beautifully with stews or chili.
Sweet Fried BreadSweet Fried Bread
After frying, brush with honey or agave and sprinkle with cinnamon and sugar — a simple dessert or breakfast treat that doubles as a Native American classic.
Why this is on our healthy list.
Simple Ingredient Base
Made with just flour, baking powder, salt, water, and oil — no eggs, dairy, or refined sugars in the dough itself, making it adaptable for many diets.
Quick Energy Source
The all-purpose flour provides carbohydrates for quick energy, ideal for a satisfying snack or base for a hearty meal.
Low in Added Sugar
The dough contains no added sugar; sweetness comes only from optional toppings, giving you control over the final sugar content.
Minimal Processed Ingredients
Requires no preservatives or artificial additives — a homemade staple with a short, recognizable ingredient list.
Frequently asked questions
The oil may be too hot (cooking the outside too fast) or the dough too thick. Keep oil at 350°F and roll dough to 1/4 inch thick with a hole in the center.
