Let’s talk about storage:
- Now, honey, it’s best to plan ahead when making this fry bread recipe. Whip up just enough for you and your loved ones to enjoy, ’cause it can get a little soggy if you try to save it. But don’t worry, this recipe’s a cinch to cut in half or double, depending on how many folks you’re feedin’.
- If you’ve got some leftovers, though, just pop ’em in an airtight container at room temperature for up to 2 days. When you’re ready to enjoy them again, give ’em a quick reheat in the air fryer for the best results.
INDIAN FRY BREAD
Fry Bread, is just one of those cherished traditions we’ve got here in the good ol’ United States. You can get all fancy with it by servin’ up some savory Navajo Tacos, or indulge your sweet tooth with a touch of honey butter and a sprinkling of powdered sugar. Trust me, your taste buds will thank you!
Servings: 12
Ingredients
- 4 cups flour
- 1 teaspoon salt
- 1 ½ tablespoons baking powder
- 1 ½ cups or more hot water
- 2-3 tablespoons vegetable oil
- 1 quart vegetable oil for frying
Instructions
- In a big ol’ mixin’ bowl, combine the flour, salt, and baking powder. Gradually pour in the water, mixin’ it up with a spoon or your hands until it all comes together. It’ll be a bit sticky, but don’t worry.
- Drizzle 2-3 tablespoons of oil over that dough to keep it from dryin’ out. Cover it up and let it rest for 2 hours. Now, it ain’t gonna rise, but it sure does need a little break.
- Next, grab some golf ball-sized pieces of dough and either stretch or roll ’em out real thin, bein’ careful not to tear it. Remember, the thinner, the better!
- Fill a pot with about 2 inches of vegetable oil and heat it up to 350°F.
- One at a time, fry up those pieces of dough in the hot oil ’til they’re a beautiful golden brown, flippin’ ’em over halfway through. Then transfer ’em to a plate lined with paper towels to drain off any excess oil.
Notes
If you’ve got a bunch to make, you can keep your fried bread warm in the oven until you’ve got enough to serve up to your hungry crowd. Enjoy, darlin’!