Fry Bread II

20 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Bobbi Jo Cook
Recipe by  Bobbi Jo Cook

“This treat is known by different names in different areas. Here in Arizona it is known as fry bread, in New Mexico it is known as sopapillas and in Washington it is known as elephant ears. The shapes also vary from one region to another. Serve plain, sprinkled with sugar and cinnamon, dredged in honey, or split and filled with chili con carne and toppings.”

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Adjust Servings

Original recipe yields 8 servings



  1. Whisk baking powder, salt and flour together. Cut in shortening. Add cold water gradually until a soft dough is made (it will still be a little sticky). Flour hands and knead about 5 minutes until smooth and no longer sticky. Divide into 8 pieces. Cover dough with plastic. Working one piece at a time, flatten each piece until about 1/2 inch thick and the size of a lunch plate.
  2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  3. Fry dough in oil; turn with tongs to brown each side. Drain on paper towels. Keep warm in paper towels in a 200 degree oven while cooking the rest.

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Reviews (20)

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They sell Elephant Ears in MI too and those are actually funnel cakes, nothing like (Indian) Fry Bread or Sopapillas. However there is a recipe for Elephant Ears which contains yeast but is somewhat similar to Fry Bread and Sopapillas. Traditional Fry Bread Recipe Indian Fry Bread ga-do di-gv-tsa-la-nv-hi a-yv-wi-ya 3 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup warm water Combine dry ingredients in a bowl. Add warm water in small amounts and knead dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let stand about 15 minutes. Pull off large egg-sized balls of dough and roll out into fairly thin rounds. Fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden. Serve hot. Try brushing on honey, or making into an Indian Taco. Buttermilk Fry Bread Substitute buttermilk for water. Follow the same recipe. Sopapilla's MEXICAN SOPAPILLAS 2 c. flour 3 tsp. baking powder 1/2 tsp. salt 1 tbsp. shortening Oil for deep frying Sift dry ingredients together in bowl. Cut in shortening until crumbly. Add 1/2 cup warm water gradually, stirring with fork. Dough will be crumbly. Turn onto lightly floured surface. Knead until smooth. Divide in half. Let stand for 10 minutes. Cut into 3" squares. Fry, several at a time, in deep fat at 400 degrees for 30 seconds on each side. Yield: 40 sopapillas.



These may be okay as "Frybread," but if you are expecting to get the wonderful, puffy "sopapillas" served as dessert in New Mexico, you will be sorely disappointed.



This is good fry bread, but sopapillas are VERY different in both Arizona and New Mexico (they are basically like a hallow pillow of dough, fry bread is flat).

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Amount Per Serving (8 total)

  • Calories
  • 479 cal
  • 24%
  • Fat
  • 29 g
  • 45%
  • Carbs
  • 48 g
  • 15%
  • Protein
  • 6.5 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 418 mg
  • 17%

Based on a 2,000 calorie diet



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