Golden, crispy, and irresistibly soft inside, this Indian fry bread recipe brings tradition and comfort together in every bite. Perfect for savory or sweet toppings, it’s endlessly versatile.
Made with just a handful of pantry staples, the Indian fry bread recipe delivers big flavor fast. A quick pan-fry creates that signature puff and golden finish that’s absolutely crave-worthy.
Simple Stars of This Indian Fry Bread Recipe
- All-purpose flour – The foundation of the dough, giving the bread its signature chewy interior and crisp outer layer.
- Salt – Enhances flavor and balances the richness of the fried bread.
- Baking powder – Creates that light, airy puff during frying, making the bread beautifully soft.
- Warm water – Brings the dough together while helping activate the baking powder for the perfect texture.
- Oil for frying – The key to that golden, crispy finish; deep enough to let the dough puff without sticking.
How to Make Indian Fry Bread: The Quick Overview
Start by mixing flour, salt, and baking powder in a bowl, then gradually stir in warm water to form a smooth dough. Let it rest briefly—just five minutes.
Divide the dough into six equal pieces and roll each one into a thin circle about 7 inches wide. Heat oil in a deep pot and carefully fry each piece until golden and puffed, flipping once.
Drain the fry bread on paper towels to remove excess oil. Serve warm, and enjoy with sweet honey, powdered sugar, or savory taco toppings.
Tips, Tricks & Delicious Variations
For fluffier fry bread, avoid over-kneading the dough—less handling leads to more tender results. Ensure the oil is hot enough before frying; if it’s too cool, the bread will absorb more oil and become greasy instead of crispy.
This recipe is a blank canvas. For a sweet twist, drizzle warm pieces with honey or dust them with cinnamon sugar. For a savory take, use the fry bread as the base for Navajo tacos, topping with seasoned ground beef, beans, lettuce, cheese, and salsa.
A splash of milk or a tablespoon of yogurt in the dough can add richness and a slightly tangy depth to the bread. To make it extra light, substitute part of the flour with cake flour or sift the flour before mixing.
Leftovers? Here’s How to Keep Them Tasty
Fry bread tastes best fresh, but it can be stored in an airtight container at room temperature for up to 2 days. To reheat, wrap the bread in foil and warm it in a 350°F oven until hot.
Avoid refrigerating, as it can make the bread tough. For longer storage, freeze fry bread in a single layer, then transfer to a freezer-safe bag. Reheat straight from frozen in the oven for best texture.
Easy Indian Fry Bread Recipe
Ingredients
- ½ teaspoon salt
- Oil for frying
- 1 cup warm water
- 2 cups all-purpose flour
- ½ teaspoon baking powder
Instructions
- Combine the flour, salt, and baking powder in a medium-sized bowl. Gradually incorporate the warm water into the dry ingredients, mixing slowly until a cohesive dough begins to form. Note that not all the water may be necessary; stop once the dough reaches a workable consistency. Allow the dough to rest for five minutes at room temperature.
- Divide the dough into six equal portions. Gently shape and roll each piece into a circle roughly 7 inches in diameter and about 1/8 to 1/4 inch thick.
- In a deep pot, heat approximately 3 inches of oil to a temperature between 350°F and 375°F. Place the prepared dough circles into the hot oil, frying each for about 2–3 minutes until they puff up and develop a golden hue. Avoid overcrowding the pot during this step.
- Turn each piece over and cook the reverse side for an additional 2–3 minutes until evenly browned. Transfer the fried bread to a plate lined with paper towels to drain excess oil.
- Repeat the frying process with the remaining dough portions. Serve warm and enjoy.
