Ingredients
Dough Ingredients
- 2 tablespoons unsalted butter, melted
- 2-1/3 cups all-purpose flour
- 2 teaspoons baking powder (not baking soda!)
- 2 teaspoons granulated sugar
- 1/2 teaspoon instant yeast (or active dry yeast)
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 tablespoon vegetable oil (plus more for frying)
Instructions
- Make Dough: Melt the butter and allow it to cool to room temperature. Warm the milk until just warmed but not hot. Combine the melted butter and milk together. In a large bowl, whisk together the flour, sugar, baking powder, yeast, and salt. Add the milk and butter mixture to the dry ingredients and stir with a wooden spoon until the dough just comes together.
- Let Dough Rest: The dough will be rough, shaggy, and somewhat sticky but manageable. Lightly flour your hands and knead the dough a few times to shape it into a ball, taking care not to overwork it. Drizzle a tablespoon of vegetable oil into the mixing bowl, rub it around to coat the bottom and sides, then place the dough ball back in the bowl and turn to coat with oil. Cover the bowl with a damp kitchen towel and let the dough rest for 15–20 minutes to relax the gluten.
- Prepare for Frying: Heat about 1 inch of vegetable oil in a large heavy-bottomed pot or cast-iron pot to 350°F. Divide the rested dough into 8 equal pieces by halving and quartering, then halving each quarter. Lightly flour your hands and gently shape each piece into a rustic thin circle about 5 to 6 inches in diameter by pressing outwards with your fingers. Avoid using a rolling pin or flattening on a surface. Keep the dough pieces covered while working with one at a time.
- Fry: Carefully lower one piece of dough at a time into the hot oil. Fry for 30 seconds to 1 minute on each side, or until it turns a dark golden brown. Flip gently using two forks or tongs. Once fried, remove the fry bread with a slotted spoon or tongs and drain on a paper-towel-lined plate. Repeat the frying process for the remaining pieces.
Notes
- Ensure the melted butter is not hot when mixing with the milk to avoid killing the yeast.
- The milk should be warm but not hot to activate the yeast without damaging it.
- Do not roll out the dough with a rolling pin; the dough should be shaped gently with hands to maintain texture.
- Maintain the oil temperature around 350°F for even frying and best texture; use a thermometer for accuracy.
- Fry one piece at a time to prevent oil temperature from dropping too much.
- The dough does not need to rise significantly; the resting period is for gluten relaxation only.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Bread
- Method: Frying
- Cuisine: Native American
