Fry Bread
Fried dough, start to finish — Indian Fry Bread, Native American fry bread tacos, Real Sopapillas, and Vetkoek — for nights when dinner needs to stretch.
★ lunch
lunchTacos and Indian Fry Bread
A delicious combination of crispy Indian Fry Bread served with tacos.
Crystal SchuttIngredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup cold water
- 1 tablespoon vegetable oil
- as needed oil for frying
Instructions
- 1Combine flour, baking powder, and salt in a bowl.
- 2Stir in cold water and vegetable oil until dough comes together into a ball.
- 3Set dough on a floured surface. Pinch off ten pieces the size of golf balls, roll into balls, and flatten each into a round. Make a small hole in the center of each round.
- 4Fill a deep skillet with oil to 3/4 inch; heat over medium-high heat.
- 5Add dough rounds in batches and fry until golden brown, about 20 seconds per side.
- 6Drain on paper towels.
- 7To with your favorite taco toppings and enjoy!
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Open in Pepper →Flour, Baking Powder, And Hot Oil
Fry bread is four cheap things in a bowl and about twenty minutes of your time. You get puffy, golden rounds that hold up to taco fixings or come to the table with honey and a little powdered sugar.
Cooks on Pepper reach for this collection when the pantry is thin and the family is hungry — payday's Friday, there's a pound of ground beef in the fridge, and everybody's happy anyway.
Every recipe here is a version of the same good idea: Tacos and Indian Fry Bread, plain Indian Fry Bread, Native American fry bread tacos, Real Sopapillas, Fried Dough Rounds, and Vetkoek for something a little different.
Quick Tips
- 1
Check your oil temperature
Hold the oil at 350 to 365 degrees. Too cool and the dough drinks it up; too hot and the outside browns before the middle cooks.
- 2
Let the dough rest
Cover the dough and let it sit 20 to 30 minutes after mixing. It rolls out easier and puffs better in the pan.
- 3
Poke a hole in the center
Press a small hole through each round before frying so it cooks evenly instead of ballooning up in the middle.
- 4
Drain on a rack
Set the hot rounds on a wire rack over a sheet pan for a minute or two so the bottoms stay crisp instead of steaming on paper towels.
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