Classic Fry Bread Recipe
Golden, puffy, and irresistibly crispy on the outside with a tender interior, Classic Fry Bread is a beloved tradition that never fails to bring people together. Whether enjoyed sweet or savory, its warm, rustic charm pairs beautifully with almost anything, making it the kind of recipe you’ll want to keep at your fingertips for family gatherings, quick snacks, and festive meals alike. And the best part? This simple yet soul-satisfying bread requires only a handful of ingredients and a few easy steps. Get ready to experience why so many have made Classic Fry Bread their go-to comfort food.
Ingredients You’ll Need
The magic of Classic Fry Bread lies in its simplicity; each ingredient matters and plays a unique role in shaping the bread’s signature flavor, texture, and golden color. Gather these pantry staples and prepare for pure, delicious satisfaction:
- All-purpose flour: The backbone of your dough, providing structure and that tender bite that makes each piece unforgettable.
- Baking powder: Helps the dough puff up as it fries, creating those beautiful air pockets inside every bit of bread.
- Salt: Adds just the right amount of savoriness, bringing out the other flavors while balancing any sweet or savory toppings.
- Warm water: Makes the dough easier to work with and encourages a soft, supple result.
- Vegetable oil (in dough): A tablespoon blended into the dough guarantees moistness and a touch of richness in every bite.
- Vegetable oil (for frying): Choose a neutral oil for perfectly crisp, golden fry bread that won’t overpower the bread’s signature flavor.
How to Make Classic Fry Bread
Step 1: Mix the Dry Ingredients
Start by grabbing a large mixing bowl. Whisk together the all-purpose flour, baking powder, and salt until everything is evenly combined. This simple base is the first step toward pillowy, flavorful Classic Fry Bread.
Step 2: Add Liquids and Form the Dough
Pour in the cup of warm water along with the tablespoon of vegetable oil. Stir everything together with a spoon or your hand until a slightly sticky but workable dough comes together. Don’t overmix; you’re aiming for a rough, shaggy texture at this stage.
Step 3: Knead the Dough
Turn the dough out onto a lightly floured surface. Gently knead for 2 to 3 minutes, adding a sprinkle of flour only if it sticks too much. Work just until it turns smooth and soft, being careful not to overwork it for that desirable tender crumb.
Step 4: Let the Dough Rest
Cover the dough with a clean kitchen towel and let it rest for 30 minutes. This short nap allows the gluten to relax and makes shaping easier later. Trust me, your Classic Fry Bread will be even fluffier because of it!
Step 5: Divide and Shape
After the rest, use a bench scraper or knife to divide the dough into 8 even pieces. Roll each into a ball, then flatten with your hands or a rolling pin to about 1/4-inch thick. If you prefer rustic edges and a bit of character, shaping by hand is the way to go.
Step 6: Heat the Oil
Pour about an inch of vegetable oil into a deep skillet or heavy pan. Set over medium-high heat. Wait until the oil is hot but not smoking — a small scrap of dough should sizzle immediately when dropped in. Getting the oil just right is key for that signature puff and golden crust.
Step 7: Fry to Perfection
Fry each disk individually, carefully slipping them into the oil. Let each piece cook for about 2 minutes per side, turning once, until puffed and deeply golden. Use tongs to remove the fry bread and let it drain on a paper towel-lined plate so it stays crisp without getting greasy.
Step 8: Serve and Savor
Enjoy the Classic Fry Bread warm right from the skillet. This is when the texture and flavor truly shine, ready for your favorite toppings or served as a delicious canvas for your creativity.
How to Serve Classic Fry Bread
Garnishes
Classic Fry Bread is a blank canvas for all your wildest dreams—finish yours with a drizzle of honey, a dusting of powdered sugar, or a smudge of jam if you crave something sweet. For a savory touch, think melted cheese, salsa, or even a scattering of chopped herbs. Don’t be afraid to pile on what you love!
Side Dishes
Pair your fry bread with hearty stews, smoky beans, or fresh salads. It’s perfect alongside chili on a chilly night, or as a satisfying side for grilled meats. Even a simple bowl of soup turns into a satisfying meal when Classic Fry Bread is in the mix.
Creative Ways to Present
If you want to impress, use the fry bread as a base for Navajo tacos—load it with seasoned ground beef, beans, shredded cheese, crisp lettuce, and juicy tomatoes. Or, set up a toppings bar (sweet and savory) and let everyone customize their own. Classic Fry Bread could even be cut smaller for appetizer-sized bites at parties!
Make Ahead and Storage
Storing Leftovers
Classic Fry Bread is best fresh, but any extras can be stored in an airtight container at room temperature for a day, or in the fridge for up to three days. Place parchment between each piece to keep them from sticking together and losing that lovely crispness.
Freezing
To keep Classic Fry Bread on hand for another time, let it cool completely, then wrap each piece individually in plastic wrap or foil. Freeze in a zip-top bag for up to two months. They reheat beautifully and will taste almost as fresh as the day you made them.
Reheating
For that just-fried taste, preheat your oven to 350°F and lay the bread directly on the rack or a baking sheet for 5 to 7 minutes. Avoid the microwave, which can turn your Classic Fry Bread a bit chewy; a few minutes in the oven restores its crisp and fluffiness to perfection.
FAQs
Can I make Classic Fry Bread dough ahead of time?
Yes, you can mix the dough and let it rest in the fridge (covered) for up to 24 hours before cooking. Just bring it to room temperature before shaping and frying for even puffier results.
What’s the best oil temperature for frying?
Aim for about 350°F for frying Classic Fry Bread. If you don’t have a thermometer, test with a small piece of dough—it should sizzle but not brown instantly. This ensures even cooking and a golden crust without absorbing too much oil.
Can I make Classic Fry Bread gluten-free?
Absolutely! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. The texture may be slightly different, but you’ll still enjoy delicious results with this easy swap.
How do I keep the bread from getting greasy?
Make sure your oil is hot before adding the dough. Bread fried at a lower temperature absorbs more oil. Always let freshly fried pieces drain on paper towels for a minute or two after cooking—this helps keep them light and crisp.
What toppings are most traditional for Classic Fry Bread?
Savory classics include ground beef, beans, cheese, lettuce, and tomato (popular as Navajo tacos), while sweet favorites are honey, jam, or powdered sugar. Of course, part of the fun is making the recipe your own with whatever you love!
Final Thoughts
If there’s one recipe everyone should try at least once, it’s Classic Fry Bread—nothing compares to the feeling of tearing into a warm, golden round you made yourself. Whether you stick to tradition or experiment with all kinds of delicious toppings, I hope you’ll find joy in making (and sharing!) this simple, magical bread with the people you love.
Print
Classic Fry Bread Recipe
- Total Time: 30 minutes (plus 30 minutes resting)
- Yield: 8 pieces 1x
- Diet: Vegetarian
Description
Learn how to make classic fry bread, a Native American staple that’s easy to prepare and perfect for enjoying with sweet or savory toppings.
Ingredients
Dough:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup warm water
- 1 tablespoon vegetable oil
For Frying:
- Vegetable oil for frying
Instructions
- Prepare the Dough: In a large mixing bowl, whisk together flour, baking powder, and salt. Add warm water and 1 tablespoon vegetable oil, stirring until a soft dough forms.
- Knead the Dough: Turn dough out onto a lightly floured surface and knead gently for 2–3 minutes until smooth. Cover the dough with a clean towel and let rest for 30 minutes.
- Shape and Fry: Divide the dough into 8 equal portions and roll each piece into a ball. Flatten each ball into a disk about 1/4-inch thick. Heat vegetable oil in a deep skillet over medium-high heat. Fry each piece of dough one at a time for about 2 minutes per side or until golden brown and puffed.
- Serve: Remove to a paper towel-lined plate to drain excess oil. Serve warm with honey, jam, or savory toppings.
Notes
- For sweeter fry bread, add 1 tablespoon sugar to the dough.
- To make Navajo tacos, top the fry bread with seasoned ground beef, beans, cheese, lettuce, and tomatoes.
- Leftover fry bread can be reheated in a 350°F oven for 5–7 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread, Side Dish
- Method: Frying
- Cuisine: Native American
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 0 g
- Sodium: 360 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
