Fry Bread (Baking Powder Recipe)

This fry bread uses a three-flour blend of all-purpose, whole wheat, and cornmeal that gives it more texture and nuttiness than a standard white flour version. Baking powder does the leavening, so there’s no yeast and no long rise. Just mix, knead briefly, rest 30 minutes, and fry.

Oiling the dough before the rest period keeps the surface from drying out and cracking. That 30-minute rest relaxes the gluten, making the dough easier to pat out and giving the finished bread a more tender chew.

Pat or roll each piece to about a quarter inch thick, roughly palm-sized. Thicker than that and the center stays doughy; thinner and it fries into a brittle cracker. One minute per side in hot oil is all it takes for a golden, puffy bread with a crisp exterior and soft, steamy interior.

Pro Tips

• Use lightly oiled hands when kneading. The dough is slightly sticky and oil prevents it from clinging to your fingers.
• Keep the oil at a steady temperature. Too cool and the bread absorbs oil and turns greasy. Too hot and the outside burns before the inside cooks.
• Drain on paper towels immediately after frying. The bread soaks up oil fast if left sitting.

Variations

• Cut the dough into triangles or use a round cutter for a more uniform presentation.
• Top with ground beef, beans, lettuce, and cheese for Navajo tacos.
• Dust with powdered sugar and serve with jam for a dessert version.