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large bowl. Pour the water over the flour mixture all at once and stir
the dough with a fork until it starts to form one big clump.
trying to get all the flour into the mixture to form a ball. You want
to mix this well, but you do NOT want to knead it. Kneading it will
make for a heavy Fry Bread when cooked. The inside of the dough ball
should still be sticky after it is formed, while the outside will be
stretch, pat, and form a disk of about 5 to 7 inches in diameter.
Don’t worry about it being round.
You can check if you oil is hot enough by either dropping a small
piece of dough in the hot oil and seeing if it begins to fry, or by
dipping the end of a wooden spoon in and seeing if that bubbles. Your
oil should be about 1-inch deep in a large cast-iron skillet or other
large heavy pot (I actually use a 2 inch deep frying pan)
not to splatter the hot oil. Press down on the dough as it fries so
the top is submersed into the hot oil. Fry until brown, and then flip
to fry the other side. Each side will take approximately 3 to 4
minutes to cook. Place the cooked Fry Bread on a paper towel to
absorb excess oil.