Fry Bread
User Reviews
5
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Servings
8
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Course
Main Course
Fry Bread
Description
This Fry Bread recipe blends all-purpose flour with baking powder and instant yeast to provide gentle leavening. The dough incorporates warm milk and melted butter and is mixed to a sticky consistency before resting briefly. Portions of dough are rolled into roughly 6-inch circles and fried in heated vegetable oil at 360°F until lightly puffed and browned, with an optional small hole in the center to help even cooking.
The fried bread results in a crispy outside with a tender, slightly chewy inside, offering a satisfying texture contrast. The oil frying gives a subtle richness and golden color. This bread pairs well with a variety of toppings ranging from sweet jams to savory fillings or as an accompaniment to meals.
To serve, drain excess oil on paper towels and enjoy fresh for best texture. Note that the bread will absorb some oil during frying. The dough should not be overworked to maintain airiness. The brief resting period helps dough relax for easier shaping and frying.
The recipe includes an estimated oil absorption based on a quarter cup, helping to manage calorie expectations or oil reuse.
Ingredients
- 2 1/4 cups (381g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp instant yeast or rapid rise yeast
- 1/2 tsp salt
- 1 cup milk heat to 110 degrees), plus more milk as needed, warm
- 1 Tbsp butter melted
- vegetable oil for frying (about 3 to 4 cups)
Instructions
- In a mixing bowl, whisk together flour, baking powder, yeast and salt, make a well in center of mixture. Whisk melted butter and warm milk together and pour milk mixture into dry ingredients.
- Stir with a wooden spoon until mixture comes together and forms a rough ball, dough should be fairly sticky. If needed you can add an additional 1 - 2 Tbsp milk (cold milk is fine) to reach a good consistency but try not to overwork the dough).
- Cover dough with plastic wrap and let rest 10 minutes.
- Heat 1-inch of vegetable oil in a large saucepan over medium heat. Heat to 360 degrees F°.
- Divide rested dough into 8 equal pieces. Line a baking sheet with paper towels, set aside.
- Working with floured hands and one piece of dough at a time (keep other pieces covered with plastic wrap), roll dough or pat dough out on a lightly floured surface into a 6-inch circle (for fry bread to cook more evenly you can make poke a small hole in the center of the dough which helps it not inflate excessively in the center).
- Carefully add rolled out fry bread into hot oil, and cook until golden brown, then flip and cook opposite side until golden brown (this usually takes about 30 seconds per side though the second side tends to cook faster). Lift with tongs and let excess oil drain off back into pan.
- Transfer to paper towel lined baking sheet to drain. Repeat process with remaining fry bread dough while monitoring oil temp to keep close to 360 degrees F°.
Notes
- Monitor oil temperature to avoid greasy or undercooked fry bread.
- Drain fried pieces on paper towels to reduce excess oil.
- Do not overwork the dough to keep fry bread light and airy.
- The recipe estimates 1/4 cup oil is absorbed by all fried dough portions.
User Reviews
Overall Rating
5
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