Golden Puffy Fry Bread
Imagine the aroma of warm, slightly sweet dough hitting the hot oil, transforming into golden, pillowy bread right before your eyes. Indian Fry Bread holds a special place in many Native American cultures, often served at gatherings and celebrations. Its simple yet satisfying nature makes it a beloved comfort food.
Make it Easier:
- Use self-rising flour: Omit the baking powder and salt from the recipe if using self-rising flour.
- Simplify shaping: Instead of rolling, gently stretch the dough balls by hand into thin rounds or ovals.
Add More Flavor:
- Garlic or Onion Powder: Add ½ teaspoon of garlic powder or onion powder to the dry ingredients for a subtle savory note.
- Herbs: Incorporate 1-2 tablespoons of finely chopped fresh herbs like cilantro or chives into the dough for added freshness.
Historical Tidbit:
Fry bread, while a significant part of modern Native American cuisine, has a complex history tied to government rations of flour, sugar, and lard during periods of displacement and hardship. It represents both resilience and adaptation, transforming basic ingredients into a staple that continues to be cherished.
Serving Suggestions:
- Savory: Top with chili, shredded cheese, lettuce, tomatoes, and sour cream (Navajo tacos). Serve alongside stews or soups for dipping.
- Sweet: Sprinkle with powdered sugar and drizzle with honey or maple syrup. Enjoy with fresh berries or a dollop of whipped cream.
- Drink Pairings: Pairs well with iced tea, lemonade, or traditional Native American drinks like cedar tea.
Variations:
- Sweet Fry Bread: Increase the sugar to 2-3 tablespoons and consider adding a pinch of cinnamon to the dough.
- Herbaceous Fry Bread: Mix in finely chopped rosemary, thyme, or oregano for a more savory flavor.
- Mini Fry Bread: Divide the dough into smaller balls for bite-sized appetizers or snacks.
Golden Puffy Fry Bread
This classic Indian Fry Bread recipe yields delightfully soft and airy flatbreads, perfect for enjoying on their own, topped with savory or sweet ingredients, or as an accompaniment to your favorite dishes. With just a few pantry staples, you can create these golden wonders in your own kitchen.
Servings 8 pieces
Ingredients
- 2 ½ cups all-purpose flour plus more for dusting
- ½ cup nonfat dry milk powder
- 1 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 cup warm water about 105-115°F / 40-46°C
- Vegetable oil or other neutral oil for frying (about 2-3 inches deep)
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, nonfat dry milk powder, fine sea salt, granulated sugar, and baking powder until well combined. This ensures even distribution of the leavening agents.
- Gradually add the warm water to the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. The dough should be soft and slightly sticky.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. It should no longer feel overly sticky; add a tiny bit more flour if needed, but be careful not to add too much, as this can make the fry bread tough.
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm place for at least 30 minutes. This allows the gluten to relax, resulting in more tender fry bread.
- Once the dough has rested, gently punch it down to release any air. Divide the dough into 8-10 equal-sized balls.
- On a lightly floured surface, use a rolling pin to flatten each dough ball into a thin, round or oval shape, about ¼ inch thick. Don’t worry if they aren’t perfectly uniform.
- Pour enough vegetable oil into a large, heavy-bottomed skillet or Dutch oven to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches a temperature of around 350-375°F (175-190°C). If you don’t have a thermometer, test the oil by carefully dropping a small piece of dough into it; it should sizzle and turn golden brown in about 30-60 seconds.
- Carefully place one or two pieces of dough into the hot oil (don’t overcrowd the pan). Fry for 1-3 minutes per side, or until golden brown and puffed up. Use tongs to flip the bread.
- Remove the fry bread from the oil with tongs and place it on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately while warm.