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Native American Fry Bread

Native American fry bread is stacked in a bowl with paper towels.

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This easy fry bread takes only 20 to 25 minutes to fix and fry from start to finish—you can make this bread on a weeknight! Native American fry bread is also known as Indian or Navajo fry bread or bannock.

Ingredients

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  • 2 cups all-purpose flour, 9 ounces
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • vegetable oil, lard, or shortening for frying

Instructions

  1. In a deep skillet, heat about 1 inch of shortening or vegetable oil to 350 F.
  2. Measure the flour, baking powder, and salt into a bowl. Mix well. Add the milk and mix until the dough comes together. Cover the bowl with a kitchen towel and let the dough rest for about 15 minutes.
  3. In a deep skillet, heat about 1 inch of shortening or vegetable oil to 350 F.
  4. Turn the dough out onto a floured surface and knead until you have a cohesive soft dough.
  5. Roll the dough into a log and cut the log into 8 uniform pieces.
  6. Roll a portion of dough into a ball and roll or pat and stretch it into a circle about 1/4 to 1/2-inch in thickness. Repeat with the remaining dough portions.
  7. Carefully slide the bread into the hot oil. If your pan is quite large, you might fry two at a time. Just make sure they aren’t crowded. Fry the breads in the hot oil for about 1 to 1 1/2 minutes. Turn with tongs and fry the other side for about 1 minute longer or until nicely browned.
  8. Transfer to a paper towel-lined bowl or basket.
  9. Top fry breads with taco filling and garnishes, pizza toppings, or chili. Or sprinkle with powdered sugar and serve with maple syrup.