Fry Bread

Russ Myers


This recipe is made in the classic traditional method.

During powwows, Native Americans of different tribes would share fry bread as a sign of inter-tribal unity.

In 2005 South Dakota made fry bread its official State Bread.

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4-6 servings


5 Min


10 Min


Pan Fry


2 C. all-purpose flour
1 Tbs. baking powder
1 tsp. salt
1 C. milk
4 C. oil for frying (or as needed )

Directions Step-By-Step

In a medium bowl, stir together the flour, baking powder and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes. Heat oil in a large, deep heavy skillet to 365 degrees. Oil should be about 1 1/2 inches deep. Break off 3/4 C. sized pieces of dough, and shape into round discs 1/4-inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.

About this Recipe

Main Ingredient: Flour
Regional Style: Indian
Other Tag: Heirloom