Frybread Recipe
Native American · Bread · 35 min total
A beloved Native American flatbread, frybread is golden, crispy on the outside, and soft on the inside. This simple recipe yields perfect bread for savory or sweet toppings.
15
min prep
min prep
20
min cook
min cook
8
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup warm water
- Vegetable oil for frying (about 2 cups)
Instructions
- In a large bowl, whisk together flour, baking powder, and salt.
- Gradually add warm water, stirring with a fork until a soft dough forms.
- Turn dough onto a floured surface and knead gently 4-5 times until smooth. Do not overwork.
- Divide dough into 8 equal pieces and shape each into a ball. Let rest, covered, for 10 minutes.
- On a lightly floured surface, flatten each ball into a 6-inch round, about 1/4 inch thick. Make a small hole in the center to prevent puffing.
- Heat 1 inch of oil in a deep skillet to 350°F (175°C).
- Fry each piece one at a time for 1-2 minutes per side until golden brown. Drain on paper towels.
- Serve warm with honey, powdered sugar, or savory toppings.
Tips
- For a lighter texture, use buttermilk instead of water.
- Leftover frybread can be reheated in a toaster oven.
- Store in an airtight container at room temperature for up to 2 days.
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