Family Fry Bread

Family Fry Bread

4
Sarah Stone 63

"Each tribe has their own recipe for fry bread. This is a recipe that I came across as a teenage girl while staying at my great-grandma's house. Grandma was Native American, and I found that this recipe creates a delicious fry bread for Indian tacos. Fry bread is commonly used for making Indian tacos, but is also good with honey butter or cinnamon-sugar and butter for a dessert. Warm milk can be substituted for the water."

Ingredients 2 h 10 m {{adjustedServings}} servings 212 cals

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 367 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk 3 cups flour, yeast, sugar, and salt together in a bowl.
  2. Whisk water and butter together in a separate bowl; pour into flour mixture and stir until mixture comes together to form a ball and is slightly sticky and elastic. Cover bowl with plastic wrap. Cover bowl with a towel and let rise in a warm place until doubled in volume, about 1 hour.
  3. Punch down dough and turn onto a lightly floured surface. Knead in 1/4 cup flour, if necessary. Shape into 10 balls.
  4. Heat oil in a deep-fryer or large cast iron skillet to 350 degrees F (175 degrees C).
  5. Roll each dough ball out on a lightly floured surface into an 8-inch round.
  6. Place each round into the hot oil and fry until golden brown, 1 to 2 minutes per side. Remove fry bread to a baking sheet lined with paper towels. Repeat with remaining dough rounds.
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Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • Cook's Note:
  • If the dough is too dry add more warm water, 1 tablespoon at a time, until dough comes together.
  • I like to weigh my dough out and divide it to make equal proportioned fry bread. Original instructions say to shape fry bread by simply tossing it back and forth between lightly floured hands. The serving size is approximate; you may have more or less depending on size of fry bread you make. I use a cast-iron skillet, as it distributes heat more evenly.
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Reviews 4

  1. 7 Ratings

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kscook
2/9/2014

Used this recipe for making Navajo tacos. We were just 4 people for lunch, so I halved the recipe. (Used half tablespoon SAF instant yeast.) I thought these were more tender than the fry bread made with baking powder. We enjoyed the meal!

Nicki2278
3/15/2014

This was a very delicious recipe. I made a slight alteration, I kneaded the dough with flour until it was light and no longer sticky. It also made 12 servings rather than 10, but maybe I like a smaller fry bread.

bulkman
3/27/2014

Best ever, made fry bread for the first time and it was perfect. I took some to a friend who lives for fry bread and she wants this receipe.