-
-
My review
Family Fry Bread
8k
thedailygourmet
"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."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
2 h 10 m servings 212Original recipe yields 10 servings (10 2.6-ounce breads)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Whisk 3 cups flour, yeast, sugar, and salt together in a bowl.
- 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.
- Punch down dough and turn onto a lightly floured surface. Knead in 1/4 cup flour, if necessary. Shape into 10 balls.
- Heat oil in a deep-fryer or large cast iron skillet to 350 degrees F (175 degrees C).
- Roll each dough ball out on a lightly floured surface into an 8-inch round.
- 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.
Footnotes
- 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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2632 Ratings
-
-
-
-
-
Most helpful positive review
2/9/2014
Used this recipe for making Navajo tacos. We were just 4 people for lunch, so I halved the recipe. (Used half tablespoon SAF instant yeast.) I thought these were more tender than the fry bread...
Most helpful critical review
2/26/2017
I feel bad giving this three stars because it seems as no one had the problem I did but this was so sticky I probably added at least a cup of extra flour! When I tipped it onto the floured surfa...
Most helpful
Most positive
Least positive
Newest
2/9/2014
Used this recipe for making Navajo tacos. We were just 4 people for lunch, so I halved the recipe. (Used half tablespoon SAF instant yeast.) I thought these were more tender than the fry bread...
9/26/2014
I love this recipe. They puffed up a little more then I wanted so I didn't roll them too thin to prevent. I have be using my own recipe for fry bread for about 20 years, but will be changing t...
3/27/2014
Best ever, made fry bread for the first time and it was perfect. I took some to a friend who lives for fry bread and she wants this receipe.
3/15/2014
This was a very delicious recipe. I made a slight alteration, I kneaded the dough with flour until it was light and no longer sticky. It also made 12 servings rather than 10, but maybe I like a ...
3/28/2016
This is a such a great recipe for pizza dough too. Just bake it instead of frying.:-)
7/2/2016
It's not as good as my mother-in-law makes it, but it's pretty good!
10/21/2015
Great recipe for sweet fry bread. My dad being 100% Navajo, does his differently. I made this recipe to eat with chili and it was way too sweet to eat with it. Instead, we put butter, honey and ...