Indian Fried Bread Recipes

INDIAN FRY BREAD

Steps:

• Mix the flour, baking powder and salt together.
• Add the water and knead the dough until soft.
• Roll the dough until 1/4 inch thick, then cut out rounds 4 inches in diameter.
• Fry the bread in 2 to 3 inches of hot oil until puffed and browned on both sides.
• Serve with honey, or powdered sugar or cinnamon sugar.

INDIAN FRY BREAD

Steps:

• Put flour, baking powder, and salt in a large bowl. Mix well, add warm water and stir until dough begins to ball up. On a lightly floured surface knead dough. Do not over-work the dough. After working dough, place in a bowl and refrigerate for 1/2 to 1 hour.
• Heat oil to 350 degrees in a frying pan or kettle. Lightly flour surface and pat and roll out baseball size pieces of dough. Cut hole in middle with a knife (so the dough will fry flat) to 1/4-inch thickness and place in oil and cook until golden brown and flip over and cook opposite side until same golden brown. Dough is done in about 3 minutes depending on oil temperature and thickness of dough.
• After fry bread is done top with favorite topping or, chile and cheese first, then cover with lettuce and tomatoes, onions, green chile and you have an Indian Taco.

INDIAN FRY BREAD

Steps:

• To Make the Fry Bread:
• In a medium size mixing bowl, combine the flour, salt and baking soda. Slowly stir in the warm water into a dough forms. Gradually add in the water until the dough is form (you may not need all the water).
• Let the dough sit for 5 minutes.
• Then roll the dough out slightly and cut it into 6 pieces.
• Then roll out each piece into a ½ inch thick circles.
• Heat 3 inches of the oil in a deep pot. Fry the dough circles in the oil until the dough is golden brown and poofs up slight. Then flip the dough to fry the other side.
• Set the fried dough on a plate lined with paper towels.
• To Make the Toppings:
• Brown the hamburger meat in a large skillet over medium high heat. Then stir in the taco seasoning and ¼ cup of water. Simmer uncovered for 4-6 minutes until the seasoning is thoroughly combined.
• Heat up the ranch style beans in the microwave until heated through.
• Then it's time to assemble the tacos!
• Top each fry bread with the taco sauce, then the meat mixture and beans. Then top with your favorite toppings: lettuce, tomatoes, onions, cheese, cilantro and sour cream!
• Serve immediately and enjoy!

INDIAN FRY BREAD

Steps:

• Combine flour, baking powder, and salt in a bowl. Stir in cold water and vegetable oil until dough comes together into a ball.
• Set dough on a floured surface. Pinch off ten pieces the size of golf balls, roll into balls, and flatten each into a round. Make a small hole in the center of each round.
• Fill a deep skillet with oil to 3/4 inch; heat over medium-high heat. Add dough rounds in batches and fry until golden brown, about 20 seconds per side. Drain on paper towels.

AMERICAN INDIAN FRY BREAD

Steps:

• Heat oil in skillet til hot over med-high heat, but not smoking.
• In a large bowl, Combine the rest of the ingredients to make dough.
• Shape into round disks.
• Fry shaped dough in hot oil til brown and crispy.
• Serve hot.
• Traditionally you would eat this with stew.
• Or top with some honey.
• I personally like to spread a little butter on it.
• Two other popular choices, make chili.
• Pile Chili on top and add a little cheese, lettuce and tomato for a"Navajo Taco" Or use the round as your base for a Tostada, add taco meat, beans, cheese, lettuce, tomato and Guacamole.
• See my Creamy Guacamole recipe.

INDIAN FRY BREAD (THE PIONEER WOMEN) RECIPE - (4.1/5)

Steps:

• Stir together flour, baking powder and salt in a medium bowl. Stir with fork as you pour in the milk, keep stirring for a bit to get it to come together as much as possible. Add enough water (about 1/4 to 1/2 cup) to get it to come together. Cover the bowl with a dish towel and let it sit for 45 minutes to rest. When ready to make the fry bread, heat about 1" to 2" Crisco in a large skillet over medium-high heat. Grab a plum-sized piece of dough and press it into a circle with your fingers; place it on a clean surface and begin pressing in the center and work your way out, stretching as you go. When the circle is 4" to 7", carefully drape it in the skillet. Allow it to fry on one side until golden brown, about 1 minute, then carefully flip it to the other side using tongs. Fry it for another 30 to 45 seconds. Remove fry bread to paper towel-lined plate and allow to drain while the other bread is fried. Serve warm!

FRY BREAD

Steps:

• In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 30 minutes., Divide dough in half. On a lightly floured surface, roll each portion into a 6-in. circle. , In an electric skillet, heat 1 in. of oil to 375°. Fry bread in hot oil for 2-3 minutes on each side or until golden brown; drain on paper towels. Serve with desired toppings.

NAVAHO INDIAN FRY BREAD

Steps:

• Heat oil in a heavy skillet to 350 degrees F (175 degrees C).
• Sift flour, baking powder, powdered milk, and salt together in a large bowl. Pour water over flour mixture and stir until a sticky dough forms. Form dough into a ball using floured hands.
• Fry the dough in the hot oil until browned, 3 to 4 minutes per side. Transfer fry bread to a paper towel-lined plate to drain.

FRY BREAD

Steps:

• Whisk together flour, baking powder, sugar, and salt in a large bowl. Add milk and water, stirring with a fork until a sticky dough forms. Transfer to a floured work surface and knead a few times with floured hands just until smooth (do not overwork or bread will be tough). Return to bowl and cover with a kitchen towel; let stand 30 minutes.
• Heat 1 inch of oil to 365 degrees over medium-high in a heavy pot or deep-sided skillet. Pinch an egg-sized piece of dough with your fingers and flatten to an approximate 6-inch round (keep remaining dough covered and dust hands with flour if dough sticks). Cut a small slit in center of round with the tip of a knife (this will ensure the bread cooks evenly). Carefully lower into oil and fry, turning once, until puffed in places and golden brown on both sides, about 4 minutes. Drain on paper towels and repeat with remaining dough (return oil to 365 degrees between batches). Serve warm or at room temperature with butter, honey, jam, and confectioner's sugar.