Yummy Fry Bread

Fry bread is one of those near-magical recipes that turns four humble pantry staples into something everyone fights over. Flour, baking powder, salt, and milk come together into a soft dough that puffs up golden and pillowy the moment it hits hot oil, crisp on the outside, tender and chewy within.

Its real beauty is versatility. Fry bread is the foundation of the beloved Indian taco (or Navajo taco), piled high with seasoned beans, ground beef, cheese, lettuce, and salsa. Go sweet instead and dust it with cinnamon sugar or drizzle it with honey for a fairground-style treat. It’s the kind of bread that fits any time of day.

Getting the fry right is the whole game. The oil needs to be properly hot so the dough puffs and crisps quickly instead of soaking up grease and turning heavy. Don’t roll the pieces too thick, or the centers won’t cook through. Fry until deep golden on both sides, then drain on paper towels and eat them hot.

Kitchen Tips

• Keep the oil hot. Too cool and the bread soaks up grease and turns heavy instead of puffing.
• Don’t roll the dough too thick, or the centers stay raw while the outsides brown.
• Handle the dough gently and don’t overwork it, so the fry bread stays tender.
• Serve immediately. Fry bread is best hot and fresh, straight from the oil.

Variations

• Top with taco fixings (seasoned beef or beans, cheese, lettuce, tomato) for an Indian taco.
• Dust with cinnamon sugar or drizzle with honey for a sweet treat.
• Use water in place of milk for a more traditional, leaner dough.