Homemade Fry Bread Recipes

Steps:

• Heat oil in a large saucepan to 350 degrees F (175 degrees C). Oil should be at least one-inch deep.
• Mix flour, baking powder, and salt together in a large bowl. Add water a little at a time until dough comes together into a ball and doesn't stick to your hands, about 5 minutes.
• Tear off plum-sized pieces of dough and flatten into 1/2-inch disks.
• Fry pieces of dough in the hot oil until brown on both sides, about 3 minutes. Drain on paper towels or napkins before serving.

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.

Steps:

• Combine flour, dry milk powder, baking powder and salt; cut in shortening until crumbly. Add water gradually, mixing to form a firm ball. Divide dough; shape into 12 balls. Let stand, covered, for 10 minutes. Roll each ball into a 6-in. circle. With a sharp knife, cut a 1/2-in.-diameter hole in center of each. , In a large cast-iron skillet, heat oil over medium-high heat. Fry dough circles, one at a time, until puffed and golden, about 1 minute on each side. Drain on paper towels; if desired, serve warm with butter, honey and fresh lemon juice.

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.

Steps:

• Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.
• Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.

Steps:

• Mix the flour, baking powder and salt in a large bowl. Gradually stir in the water and work it in, adding more water a little at a time, if needed.
• Knead by hand until soft but not sticky. Form the dough into a round ball, cover and let stand for about 30 minutes. Shape into 2" balls.
• Heat shortening or cooking oil in a 1 1/2 " deep frying pan until hot.
• Flatten each ball of dough by patting and stretching into a pizza shape. Carefully place the dough into the hot oil.
• Fry until edges of the bread are golden and turn to cook the other side. Makes 4-5 pieces.
• Layer the beans, chilis, onion, tomato,lettuce, cheese and if desired sour cream dollops on top of each piece of fry bread to make Navajo (or Indian) Tacos
• Fry bread may be served with stews or drizzled with honey or powdered sugar for dessert. Many Navajo cooks prefer to use "Bluebird" a high-gluten flour, in this recipe. Variations: The Navajo Nation in Window Rock serves a taco topped with chicken, chili beans without the beef and the remaining ingredients.

Steps:

• Mix first four ingredients and add hot water.
• Knead well.
• Let stand 10 minutes.
• Cut into desired size.
• Fry in hot grease.

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.

Steps:

• Remove the crust from the slices of bread. Cut bread slices into desired shapes, such as triangle, square and rectangle.
• Mix remaining ingredients (except water and tomato chutney) together. Then add the water slowly to make a smooth batter (like pancake batter).
• Heat the oil in a frying pan on medium heat. Take 2 triangular pieces of the bread and spread tomato chutney. Dip the bread slices in the batter one at a time and slowly drop into the frying pan under medium high heat. Fry the bread until both sides are golden brown.
• Tastes best when served hot.
• Enjoy!

Steps:

• In a large pot, bring 2 cups water to a boil over medium-high. While whisking, add cornmeal to boiling water. Continue whisking slowly until smooth. Reduce heat to medium, add 1 1/2 cups cold water and cook, stirring continuously to prevent lumps, until thick, about 6 minutes. It should be the consistency of oatmeal. Remove from heat and let cool in pot.
• Add yeast, sugar and salt to the cooled cornmeal, along with 1 to 2 tablespoons of water to moisten the mixture. Gradually add flour, stirring with a metal whisk or potato masher to get rid of as many lumps as you can. Sprinkle with water as needed to keep dough moist but thick. Cover with a damp cloth and let rise for 3 hours.
• Once dough has risen, it should be springy and sticky. Heat 1 inch of coconut oil in a cast-iron skillet to about 350 degrees. Test the heat by dropping a small portion of dough into the oil. It should gently sizzle but not splatter. Use two large, oiled spoons to make golf-ball-size portions: Scoop the dough with one spoon and push the dough off into the hot oil with the other. Re-oil the spoons using the oil in the skillet as needed to make new balls of dough. Work in batches, leaving room in the skillet, as the balls will expand in the hot oil.
• Fry until bottoms are cooked to your desired color (light gold, golden or dark brown), about 3 minutes for golden. Using tongs, flip balls over to cook the other side to the same color, 1 to 3 minutes. Gently lift out of the oil, shaking off excess oil, and transfer to paper towel-lined plates to drain. Eat while hot.