If you’ve ever wanted to experience a warm, comforting treat that carries the rich heritage of Native American kitchens, this Indian Frybread Recipe is the perfect place to start. It’s simple, satisfying, and incredibly versatile—a golden fried dough that puffs up just right, giving you a crisp outside and soft interior with every bite. Whether you favor it sweet or savory, this recipe brings a genuine taste of tradition straight to your home kitchen, perfect for sharing with family and friends.
Ingredients You’ll Need
The magic of this Indian Frybread Recipe lies in its simplicity. Each ingredient plays a vital role in creating that perfect texture and flavor—nothing fancy, just essentials done right to ensure you get the very best frybread every time.
- 2 cups all-purpose flour: The base that gives structure to the dough, making it tender yet sturdy enough to hold toppings.
- 1 tablespoon baking powder: The leavening agent that helps the bread puff up beautifully when fried.
- ½ teaspoon salt: Enhances the flavor of the dough without overpowering it.
- ¾ cup warm water: Hydrates the flour and activates the baking powder, ensuring a soft dough.
- 1 tablespoon vegetable oil (plus more for frying): Adds richness to the dough and prevents sticking during frying.
- Optional toppings: From classic honey and powdered sugar to savory taco fixings, toppings add your personal signature flair.
How to Make Indian Frybread Recipe
Step 1: Prepare the Dough
Begin by whisking together the flour, baking powder, and salt in a large mixing bowl—these dry ingredients form the foundation of your frybread. Slowly add the warm water and vegetable oil, stirring until the mixture forms a soft, slightly sticky dough. This combination ensures the bread remains tender after frying.
Step 2: Knead and Rest
Turn your dough onto a lightly floured surface and gently knead it for 3 to 5 minutes until it becomes smooth and elastic. This kneading step is essential to develop just enough gluten for structure without making it tough. After kneading, cover the dough with a damp cloth and let it rest for 30 minutes. This resting period allows the dough to relax, making it easier to roll out and puff beautifully during frying.
Step 3: Shape the Dough
Once rested, divide the dough into four equal portions, rolling each into a ball. Flatten each ball into a round disc, about a quarter-inch thick. The thickness here is crucial—too thin and it won’t puff properly; too thick and it might stay doughy inside.
Step 4: Fry to Perfection
Heat about an inch of vegetable oil in a deep skillet over medium-high heat until it’s hot but not smoking—about 350°F (175°C). Carefully place one dough disc at a time into the hot oil. Fry each side for 1 to 2 minutes or until golden brown and puffed. The bread should look beautifully crisp on the outside while maintaining a soft, airy interior. Remove from oil and let drain on paper towels to soak up excess oil.
Step 5: Serve Warm
Serve your frybread still warm for the best texture and flavor. Whether you prefer it drizzled with honey or piled high with savory toppings, this Indian Frybread Recipe is sure to delight every time.
How to Serve Indian Frybread Recipe
Garnishes
One of the joys of this Indian Frybread Recipe is how easily it adapts to your favorite garnishes. For a sweet treat, a drizzle of honey or a dusting of powdered sugar adds a lovely touch of sweetness. On the savory side, think colorful layers of seasoned ground beef, beans, shredded lettuce, juicy tomatoes, and melted cheese to create traditional Navajo tacos—it’s like a fiesta on a plate!
Side Dishes
Indian frybread makes an excellent companion to hearty stews, chili, or bean soups. Its crispy and soft texture makes it perfect for scooping up rich sauces and dips, adding substance and flavor to every bite.
Creative Ways to Present
Don’t stop at simple round discs—try cutting frybread into wedges for easier handling at gatherings, or create mini frybread sliders filled with your favorite savory fillings. You might even spice up your presentation by serving with an array of dips like guacamole, salsa, or sour cream. The possibilities are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container at room temperature for up to 2 days. To maintain crispness, avoid stacking them directly; placing parchment paper between pieces can help prevent sticking and sogginess.
Freezing
You can freeze Indian frybread by wrapping each piece tightly in plastic wrap and placing them in a freezer-safe bag. This keeps them fresh for up to a month, so you can enjoy this delightful treat anytime you want a taste of tradition without the hassle of starting from scratch.
Reheating
When it’s time to eat your stored or frozen frybread, reheat it in a preheated oven at 350°F (175°C) for about 5 to 7 minutes. This brings back the crisp exterior while ensuring the inside stays soft and warm. Avoid microwaving as it tends to make the bread soggy.
FAQs
What makes this Indian Frybread Recipe authentic?
This recipe preserves the traditional method of mixing simple ingredients and frying the dough until golden. It stays true to Native American culinary roots by focusing on straightforward preparation that results in the classic texture and flavor we all love.
Can I use whole wheat flour instead of all-purpose flour?
While you can substitute whole wheat flour, it will change the texture and flavor slightly, making the frybread denser and more rustic. For the classic soft and puffy characteristic, all-purpose flour is recommended.
Is Indian frybread gluten-free?
Traditional frybread is not gluten-free because it uses wheat flour. If you need a gluten-free option, you would have to experiment with alternative flours and binding agents, which would alter the classic texture.
How do I prevent frybread from soaking up too much oil?
Ensuring the oil is at the right temperature is key. If the oil is too cool, the frybread will absorb more oil and become greasy. Maintain about 350°F (175°C) for a quick fry that crisps the outside without soaking up excess oil.
Can I make this frybread vegan?
Absolutely! This Indian Frybread Recipe is naturally vegan since it doesn’t use eggs or dairy—just flour, water, oil, baking powder, and salt. It’s a fantastic vegan option that’s both hearty and delicious.
Final Thoughts
There’s something truly special about making Indian frybread at home—you’re not just cooking, you’re connecting to a rich cultural tradition with every warm, golden bite. This Indian Frybread Recipe is straightforward, comforting, and endlessly adaptable to your favorite flavors. I can’t wait for you to try it and make it a beloved part of your kitchen repertoire, just like it is in mine.
Print
Indian Frybread Recipe
- Prep Time: 10 minutes (plus 30 minutes rest)
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 pieces
- Category: Bread, Snack
- Method: Frying
- Cuisine: Native American
- Diet: Vegetarian
Description
Indian Frybread is a traditional Native American snack made from a simple dough that is fried until golden and puffy. This versatile bread can be enjoyed sweet with honey or powdered sugar, or savory as the base for delicious Navajo tacos topped with seasoned ground beef and fresh vegetables. Easy to prepare and delightfully crispy, frybread is best served fresh and warm.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ¾ cup warm water
- 1 tablespoon vegetable oil
For Frying and Serving
- Vegetable oil (for frying)
- Optional toppings such as honey, powdered sugar, or savory taco toppings
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Form Dough: Add the warm water and 1 tablespoon of vegetable oil to the dry ingredients and stir until a soft dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and gently knead for 3 to 5 minutes until it becomes smooth and elastic.
- Rest Dough: Cover the dough with a damp cloth and let it rest for 30 minutes to relax the gluten and improve texture.
- Divide and Shape: After resting, divide the dough into 4 equal pieces and roll each piece into a ball. Flatten each ball into a disc about ¼-inch thick.
- Heat Oil: In a deep skillet, heat about one inch of vegetable oil over medium-high heat until it reaches 350°F (175°C), ensuring the oil is hot but not smoking.
- Fry Bread: Carefully place one dough disc into the hot oil and fry for 1 to 2 minutes on each side until golden brown and puffed.
- Drain: Remove the frybread from the oil and drain on paper towels to remove excess oil.
- Repeat Frying: Repeat the frying process with the remaining dough pieces.
- Serve: Serve the frybread warm with your choice of toppings, such as honey or powdered sugar for a sweet version, or seasoned ground beef and vegetables for savory Navajo tacos.
Notes
- For a sweet variation, drizzle the frybread with honey or dust with powdered sugar.
- Make savory Navajo tacos by topping frybread with seasoned ground beef, beans, lettuce, cheese, and tomatoes.
- Frybread is best enjoyed fresh but can be reheated in the oven to restore crispiness.
