Fry Bread
User Reviews
5
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Prep Time
20 mins
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Cook Time
4 hrs 5 mins
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Rest Time
10 mins
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Total Time
4 hrs 35 mins
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Servings
8
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Calories
450 kcal
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Course
Main Course
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Cuisine
Indian
Fry Bread
Description
This Fry Bread recipe uses a dough made from all-purpose flour, baking powder, salt, and hot water, producing a sticky dough rolled into balls then flattened before frying in hot vegetable oil. The bread fries to a golden brown with a crisp outer texture and tender inside. The oil temperature must remain stable around 350°F to avoid toughness or burning.
The accompanying pinto bean topping is prepared by slow-cooking rinsed beans with bacon pieces and cooked ground beef until tender, creating a rich and flavorful mixture. This combination is served atop the fry bread along with common toppings like sour cream, tomato, avocado, cheese, and lettuce, resulting in a filling and comforting dish with a balance of crispy bread and savory toppings.
Fry Bread can also be served sweet with powdered sugar or honey, offering versatility. The dough can be prepared ahead of time and refrigerated or frozen, allowing for convenient frying when desired.
Soaking dried beans prior to cooking reduces gas, and maintaining oil temperature during frying is essential for proper texture. Leftover dough should be brought to room temperature before frying.
Ingredients
Bean Topping
- 2 cups pinto beans rinsed and drained or 1 (16-ounce) can pinto beans, rinsed and drained, dried
- water
- 2-3 lices Bacon chopped and cooked
- 1 pound ground beef cooked and drained
Bread
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup water 130 degrees F, hot
- vegetable oil for frying
Other Toppings
- lettuce shredded lettuce; sour cream; chopped tomatoes; sliced avocados; shredded cheese
- sour cream
- tomato
- avocado
- cheese
Instructions
- Place rinsed dried beans in a slow cooker and cover with water. Cook on low for 4–5 hours, or until beans start to become tender.
- Add bacon pieces and ground beef to the slow cooker and continue to cook on low for an additional 1-2 hours, or until beans are fully tender. (To make the bean topping using canned beans, combine canned beans, cooked ground beef, and cooked bacon and cook in a slow cooker on low for 2 hours. Set aside.)
- Make the bread: Sift flour, baking powder, and salt together in a medium bowl. Add hot water and mix with your hands until a dough forms (dough should be a little sticky). Cover and let rest for 10 minutes.
- While the dough is resting, preheat the oven to 200 degrees F. Fill a large saucepan with 1-2 inches of oil and heat over medium-high heat to about 350 degrees F.
- Break off golf ball–sized pieces of dough and roll into balls about 1½ inches wide.
- Using a pastry roller and working on a lightly floured surface, roll each dough ball into a thin circle 6-7 inches in diameter.
- Working in batches, fry each dough piece in hot oil until the dough is golden and puffs up, about 20 seconds, then flip and fry on the other side for 10-20 seconds more. Set on a paper towel-lined plate to drain. Keep the fried bread warm in the oven while frying the remaining pieces.
- Spread beans over fry bread, top with any other desired toppings, and serve warm.
Notes
- Maintain oil temperature around 350°F for frying to achieve a crispy yet tender bread.
- Soak dried beans overnight to reduce gas and improve digestibility before slow cooking.
- Fry Bread dough can be made ahead and stored refrigerated for 1-2 days or frozen in portions.
- For a sweeter variation, serve fry bread with powdered sugar or honey instead of savory toppings.
- Allow refrigerated or frozen dough to come to room temperature before frying for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 450kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 24g | 48% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 374mg | 16% |
| Potassium | 1021mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 136mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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