Easy Indian Fry Bread Recipe | Authentic Homemade Frybread Guide
Warm, golden Indian fry bread with a tender, fluffy center and crisp edges, perfect for sweet or savory toppings. This no-yeast, pantry-friendly method delivers reliable puff and authentic flavor.
Ingredients
Ingredients
- All-purpose flour – 3 cups (spooned and leveled)
- Baking powder – 2 teaspoons
- Kosher salt – 1 teaspoon (use 3/4 teaspoon if using fine table salt)
- Warm water – 1 to 1 1/8 cups (about 240–270 ml), as needed
- Milk or evaporated milk (optional) – up to 1/3 cup for richer flavor
- Neutral frying oil – enough for 1 to 1.5 inches in a wide skillet (vegetable, canola, or peanut)
- Butter or ghee (optional) – for brushing after frying
- Honey, sugar, cinnamon sugar, or savory toppings – for serving
Instructions
Instructions
- Whisk flour, baking powder, and salt in a large bowl, then make a well and add warm water, replacing part with milk if using, and stir with a fork until a soft, non-sticky shaggy dough forms, adding splashes of water as needed.
- Turn the dough onto a lightly floured surface and knead gently for 45–60 seconds just until it comes together, then cover and rest for 20–30 minutes.
- Divide the dough into 8 equal balls, press into disks, and gently stretch each to 1/8–1/4 inch thick, making a small slit in the center.
- Heat 1–1.5 inches of neutral oil in a deep, wide skillet or Dutch oven to about 360°F (182°C).
- Fry one piece at a time for 45–75 seconds per side until puffed and golden with deep brown freckles, flipping with tongs and adjusting heat to maintain temperature.
- Drain on a rack or paper towels and brush with butter or ghee if desired.
- Serve warm with honey, powdered sugar, or cinnamon sugar for sweet, or top with beans, seasoned meat, lettuce, tomatoes, cheese, and salsa for savory.
Notes
For crispier edges, swap a few tablespoons of flour with fine semolina. Keep oil between 350–370°F to prevent greasiness and ensure puff. Avoid overworking the dough and aim for 1/8–1/4 inch thickness with a center slit. Variations: buttermilk swap with 1/4 tsp baking soda; add garlic powder and herbs; add sugar and vanilla for sweet; replace 1/4 cup flour with semolina or rice flour for extra crunch; honey-ghee-cardamom glaze. Storage: room temp 1 day; fridge 3 days; freezer 2 months. Reheat in a 350–375°F oven to re-crisp. Hold for serving on a rack in a 250°F oven without stacking.