Family Fry Bread
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
Directions
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Whisk 3 cups flour, yeast, sugar, and salt together in a bowl.
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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.
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Punch down dough and turn onto a lightly floured surface. Knead in 1/4 cup flour, if necessary. Shape into 10 balls.
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Heat oil in a deep-fryer or large cast iron skillet to 350 degrees F (175 degrees C).
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Roll each dough ball out on a lightly floured surface into an 8-inch round.
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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.
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.
