Native American Fry Bread
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
- 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
- In a deep skillet, heat about 1 inch of shortening or vegetable oil to 350 F.
- 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.
- In a deep skillet, heat about 1 inch of shortening or vegetable oil to 350 F.
- Turn the dough out onto a floured surface and knead until you have a cohesive soft dough.
- Roll the dough into a log and cut the log into 8 uniform pieces.
- 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.
- 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.
- Transfer to a paper towel-lined bowl or basket.
- Top fry breads with taco filling and garnishes, pizza toppings, or chili. Or sprinkle with powdered sugar and serve with maple syrup.
Nutrition
Calories: 163kcalCarbohydrates: 26gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 4mgSodium: 290mgPotassium: 79mgFiber: 1gSugar: 2gVitamin A: 49IUCalcium: 116mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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