📝 About This Recipe
Born from resilience and tradition, this Native American Frybread is a cloud-like marvel with a crisp, golden exterior and a soft, pillowy center. Its subtle, nutty flavor serves as the perfect canvas for both savory toppings like hearty bison chili and sweet finishes like local honey and cinnamon. This recipe honors the simple, powerful ingredients that have brought families together at powwows and kitchen tables for generations.
🥗 Ingredients
Dry Ingredients
- 4 cups All-purpose flour (plus extra for dusting)
- 2 tablespoons Baking powder (ensure it is fresh for maximum lift)
- 1 teaspoon Kosher salt (fine sea salt also works well)
- 1/4 cup Powdered milk (adds a subtle richness and better browning)
Wet Ingredients
- 1.5 cups Warm water (roughly 105-110°F; not boiling)
- 1 tablespoon Vegetable oil (added to the dough for elasticity)
Frying & Finishing
- 3 cups Vegetable oil or Lard (for deep frying; enough to reach 1-2 inches depth)
- 1/4 cup Honey (for drizzling (optional))
- 1 teaspoon Ground cinnamon (for dusting (optional))
- 1 pinch Flaky sea salt (to finish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, baking powder, salt, and powdered milk until thoroughly combined and aerated.
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2
Create a well in the center of the dry ingredients and pour in the warm water and the single tablespoon of vegetable oil.
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3
Using a sturdy spoon or your hands, gently stir the mixture from the center outward until a soft, shaggy dough begins to form.
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4
Turn the dough onto a lightly floured surface. Knead it very gently for about 1-2 minutes; do not overwork it, or the bread will become tough. The dough should be soft and slightly tacky but not sticking to your hands.
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5
Place the dough back into the bowl, cover with a clean kitchen towel, and let it rest for 30 to 45 minutes. This allows the gluten to relax, making the dough easier to stretch.
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6
While the dough rests, pour your frying oil or lard into a heavy-bottomed cast iron skillet or Dutch oven until it is about 1.5 inches deep.
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7
Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small pinch of dough should sizzle and pop to the surface immediately.
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8
Divide the rested dough into 8 equal-sized balls, roughly the size of a large egg or a peach.
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9
Pat a dough ball between your palms to flatten it, then gently pull and stretch it into a circle about 6-8 inches in diameter. It should be about 1/4 inch thick.
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10
Carefully poke a small hole in the center of the dough circle with your thumb; this helps the bread fry evenly and prevents a giant bubble from forming in the middle.
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11
Carefully slide the dough into the hot oil. Fry for about 1-2 minutes until the bottom is a deep golden brown and the top has puffed significantly.
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12
Using long tongs or a metal spatula, flip the bread and fry the other side for another 1 minute until golden and crisp.
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13
Remove the bread from the oil and drain on a wire rack set over paper towels. Repeat with the remaining dough balls.
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14
Serve immediately while hot, either plain or with your choice of sweet or savory toppings.
💡 Chef's Tips
The secret to perfect frybread is a light touch; over-kneading makes the bread rubbery rather than fluffy. Maintain your oil temperature consistently at 350°F; if it's too cool, the bread absorbs oil and becomes greasy; if too hot, the outside burns before the inside cooks. If the dough keeps springing back when you try to stretch it, let it rest for another 10 minutes to further relax the gluten. For the most authentic flavor, use high-quality lard, though vegetable oil is a perfectly acceptable modern substitute. Always poke that center hole—it's the traditional way to ensure the steam escapes and the bread stays flat enough for toppings.
🍽️ Serving Suggestions
Indian Tacos: Top with seasoned ground beef or bison, pinto beans, shredded lettuce, chopped tomatoes, and sharp cheddar cheese. Sweet Treat: Drizzle with warm clover honey and a dusting of cinnamon-sugar while still hot. Traditional Side: Serve alongside a bowl of thick mutton stew or three-sisters soup (corn, beans, and squash). Breakfast Style: Top with a fried egg and a spoonful of smoky red or green New Mexican chile sauce. Simple Joy: Enjoy plain with a hot cup of black coffee or cedar tea.