Here’s a classic Frybread recipe—soft, pillowy on the inside, and crispy on the outside. It’s a beloved treat in many Native American communities and can be served sweet or savory.
🥖 Ingredients (Makes 6–8 pieces)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup warm water (you may need slightly more or less)
- Oil for frying (vegetable, canola, or shortening)
Optional toppings: powdered sugar, honey, cinnamon, or savory toppings like taco meat, beans, or cheese
🥄 Instructions
- Mix Dough:
In a large bowl, combine flour, baking powder, and salt. Gradually add warm water, mixing until a soft dough forms. Knead lightly for 2–3 minutes until smooth. - Divide Dough:
Divide dough into 6–8 equal portions. Roll or pat each piece into a flat circle, about 1/4 inch thick. - Heat Oil:
In a deep skillet or pot, heat 1–2 inches of oil to 350°F (175°C). - Fry Frybread:
Carefully place one piece of dough into the hot oil. Fry 1–2 minutes per side, until golden brown and puffed. Remove and drain on paper towels. - Serve:
Enjoy warm with your choice of toppings—sugar, honey, or savory fillings.
💡 Tips:
- Don’t overwork the dough; you want it light and airy.
- Keep oil at the right temperature; too hot will burn the bread, too cool will make it greasy.
- Fry in batches without crowding the pan to maintain crispiness.
If you want, I can also give a quick skillet version of frybread that’s soft, golden, and ready in under 15 minutes.
Do you want me to share that version?
