Fry Bread

Serves 1
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Directions

  1. 1Mix together two cups of all-purpose flour, half a teaspoon of salt, and a full teaspoon of baking powder.
  2. 2Mix together two cups of all-purpose flour, half a teaspoon of salt, and a full teaspoon of baking powder.
  3. 3Mix together two cups of all-purpose flour, half a teaspoon of salt, and a full teaspoon of baking powder.
  4. 4Melt a tablespoon of lard in three-quarters of a cup of warm water and add to the flour mixture.
  5. 5Melt a tablespoon of lard in three-quarters of a cup of warm water and add to the flour mixture.
  6. 6Melt a tablespoon of lard in three-quarters of a cup of warm water and add to the flour mixture.
  7. 7Add about a quarter cup of additional all-purpose flour if the dough is sticky.
  8. 8Add about a quarter cup of additional all-purpose flour if the dough is sticky.
  9. 9Add about a quarter cup of additional all-purpose flour if the dough is sticky.
  10. 10Cover the dough ball with a clean kitchen towel and set it at room temperature for about 15 to 30 minutes to relax.
  11. 11Cover the dough ball with a clean kitchen towel and set it at room temperature for about 15 to 30 minutes to relax.
  12. 12Cover the dough ball with a clean kitchen towel and set it at room temperature for about 15 to 30 minutes to relax.
  13. 13Set up a fryer with the rest of the lard (or oil).
  14. 14Set up a fryer with the rest of the lard (or oil).
  15. 15Set up a fryer with the rest of the lard (or oil).
  16. 16Form the dough into flat shapes.
  17. 17Form the dough into flat shapes.
  18. 18Form the dough into flat shapes.
  19. 19Poke a couple of holes in each flat dough shape.
  20. 20Poke a couple of holes in each flat dough shape.
  21. 21Poke a couple of holes in each flat dough shape.
  22. 22Carefully lower the dough shapes into the hot lard.
  23. 23Carefully lower the dough shapes into the hot lard.
  24. 24Carefully lower the dough shapes into the hot lard.
  25. 25Push the dough down into the oil and splash hot fat over the top while frying.
  26. 26Push the dough down into the oil and splash hot fat over the top while frying.
  27. 27Push the dough down into the oil and splash hot fat over the top while frying.
  28. 28Fry until golden brown on one side, then flip and fry the other side until golden brown (a couple of minutes per side).
  29. 29Fry until golden brown on one side, then flip and fry the other side until golden brown (a couple of minutes per side).
  30. 30Fry until golden brown on one side, then flip and fry the other side until golden brown (a couple of minutes per side).
  31. 31Pull the fry bread and drain on a plate with paper towels or on a half sheet tray with a wire rack.
  32. 32Pull the fry bread and drain on a plate with paper towels or on a half sheet tray with a wire rack.
  33. 33Pull the fry bread and drain on a plate with paper towels or on a half sheet tray with a wire rack.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.75 cup warm water
  • 0.75 cup warm water
  • 0.75 cup warm water
  • 1 tbsp lard
  • 1 tbsp lard
  • 1 tbsp lard
  • 0.25 cup all-purpose flour
  • 0.25 cup all-purpose flour
  • 0.25 cup all-purpose flour

Equipment

fryerclean kitchen towelspoonplatepaper towelshalf sheet traywire rackwarm oven

Tips

  • You can use oil or beef tallow instead of lard.
  • The dough should pull away from the bowl, be pliable and soft, and not stick to your fingers much.
  • Poke a couple of holes in the dough before frying to prevent it from puffing.
  • Splash hot fat over the top of the dough while frying to get an even golden brown.
  • Serve warm with butter and honey, or fill like a taco.
  • Leftover fry bread can be dusted with cinnamon and sugar and reheated in a warm oven.