Indian Fry Bread Recipe made with flour, salt, baking powder, and water. Golden and crispy, perfect for tacos or sweet toppings!
You know how some recipes just stick with you? For me, this Indian Fry Bread Recipe is one of those. The first time I had it, I was at a community festival. Picture this: kids running around, live music in the background, and the smell of something fried and magical wafting through the air. I stood in line forever, but when I finally got my hands on that warm, crispy fry bread topped with honey and powdered sugar, I was hooked.
Fast forward to a lazy Saturday afternoon a few months later. I decided to try making it at home. I’ll admit, my first batch didn’t look great (think thick, lumpy pancakes). But by round two, I had it down—thin dough, steady heat, and a little patience. Now, it’s become a family staple, especially when we want to mix up taco night or need a quick sweet fix. And honestly? It’s just fun to make. There’s something about watching that dough puff up in the oil that feels a little magical.
Why You’ll Love This Indian Fry Bread Recipe?
Here’s why this recipe is a total game-changer:
- Ridiculously Simple: No yeast, no rising, no stress.
- Quick to Make: From mixing the dough to frying it up, you’re looking at under an hour.
- Versatile: Sweet, savory, breakfast, or dinner—fry bread does it all.
- Texture Goals: Crispy on the outside, soft and pillowy inside.
- Crowd Favorite: Perfect for feeding a group or just indulging solo (I won’t judge).
Ingredient Notes:
This recipe is all about keeping it simple, but every ingredient matters:
- All-Purpose Flour: The foundation of the dough. Measure carefully for consistency.
- Salt: Adds flavor and enhances both sweet and savory toppings.
- Baking Powder: Creates that light, airy texture we all love.
- Hot Water: Helps bring the dough together and keeps it pliable. Just make sure it’s warm, not boiling.
- Vegetable Oil: You’ll need some for the dough and plenty for frying. Use a neutral oil like canola or vegetable for the best results.
Pro Tip: For dessert fry bread, add a pinch of cinnamon or nutmeg to the dough. It gives it that little something extra.
How To Make Indian Fry Bread?
Step 1. Mix the Dough
In a large bowl, combine the flour, salt, and baking powder. Slowly pour in the hot water while mixing with a spoon (or your hands if you’re feeling bold). You want the dough to come together into a soft, slightly sticky ball. It doesn’t need to look perfect—this isn’t a beauty contest.
Step 2. Rest the Dough
Drizzle the dough with a bit of oil, cover the bowl with a clean towel, and let it rest for about 2 hours. This step isn’t about rising; it just makes the dough easier to work with.
Step 3. Heat the Oil
Fill a pot with about 2 inches of vegetable oil and heat it to 350°F. Don’t have a thermometer? Drop a tiny piece of dough in—it should sizzle and float, but not brown too quickly.
Step 4. Shape the Dough
Pinch off golf ball-sized pieces of dough and either stretch them by hand or roll them out with a rolling pin. Thin is the key here—the thinner the dough, the crispier the fry bread.
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Step 5. Fry the Bread
Carefully place the dough into the hot oil. Fry for about 2 minutes per side, flipping once, until it’s golden and puffy. Use a slotted spoon to transfer the bread to a paper towel-lined plate.
Step 6. Serve and Enjoy
Serve the fry bread warm, with your favorite toppings. Go sweet with honey or powdered sugar, or load it up with taco fixings for a savory twist.
Storage Options:
Fry bread is best fresh, but here’s how to keep it if you somehow have leftovers (unlikely, but it happens):
- Room Temperature: Store in an airtight container for up to 2 days. Reheat in the oven or a skillet to bring back the crispiness.
- Freezer: Let the fry bread cool completely, then freeze it in a zip-top bag. To reheat, bake at 350°F until warm and crispy.
Variations and Substitutions:
This recipe is super flexible—here’s how to make it your own:
- Sweetened Dough: Add a tablespoon of sugar or a sprinkle of cinnamon for a dessert-ready dough.
- Whole Wheat Flour: Replace half the all-purpose flour with whole wheat for a heartier version.
- Herb-Infused: Mix in garlic powder or dried herbs for a savory kick.
- Baked Alternative: If frying isn’t your thing, bake the dough at 375°F until golden. It won’t be quite the same, but it’s still delicious.
What to Serve with Indian Fry Bread?
The beauty of fry bread is how versatile it is. Here are a few pairing ideas:
- Savory: Use it as the base for Navajo tacos with ground beef, lettuce, cheese, and salsa.
- Sweet: Drizzle with honey, sprinkle with powdered sugar, or slather on some Nutella.
- Breakfast: Serve alongside eggs, bacon, and jam for a unique morning treat.
- Soups and Stews: Perfect for dipping into hearty soups like chili or chicken stew.
Frequently Asked Questions:
Can I make the dough ahead of time?
Totally! Just store it in the fridge, covered, and bring it to room temperature before frying.
What if I don’t have a thermometer?
No problem. Test the oil with a small piece of dough—it should sizzle gently and rise to the surface.
Can I use gluten-free flour?
Yes, but the texture will be a little different. Use a good gluten-free all-purpose blend for the best results.
This Indian Fry Bread Recipe is pure comfort food. It’s crispy, versatile, and ridiculously easy to make. Whether you’re turning it into tacos, drizzling it with something sweet, or just eating it plain (because why not?), it’s guaranteed to hit the spot. So, what do you think? Ready to give it a try? Let me know how it turns out—and don’t be shy about sharing your favorite toppings. I’m always looking for new ideas!
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Planning to try this recipe soon? Pin it for a quick find later!
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Indian Fry Bread Recipe
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 ½ tablespoons baking powder
- 1 ½ cups hot water 120–130°F
- 2 tablespoons vegetable oil plus 1 quart for frying
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and baking powder until evenly distributed.
- Incorporate Water: Gradually add the hot water to the dry mixture, stirring continuously with a wooden spoon or your hands until a soft, smooth dough forms. The dough should feel slightly tacky but not sticky.
- Add Oil and Rest: Drizzle the dough with 2 tablespoons of vegetable oil, ensuring it lightly coats the surface. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 2 hours. Note that the dough will not rise during this time.
- Prepare the Frying Oil: Pour approximately 1 quart of vegetable oil into a deep pot, ensuring it is about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F. Use a thermometer to maintain this temperature.
- Shape the Dough: Divide the dough into golf ball-sized portions. Using your hands or a rolling pin, stretch or roll each piece into a thin, flat disc. Aim for a uniform thickness to ensure even cooking.
- Fry the Bread: Carefully lower one piece of dough into the hot oil. Fry for approximately 2 minutes on each side, flipping once, until the bread is golden brown and puffed. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
- Serve: Serve warm with your choice of toppings. Sweet options like honey or powdered sugar are delightful, while savory toppings like taco fillings create a hearty meal.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!