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Old Fashioned
Courtesy of Phil Konstantin,

  • 4 cups flour
  • 2 tbsp. baking powder
  • 1 tsp. salt
  • 1/2 cup shortening
  • 1 cup warm water

Mix flour, baking powder and salt. Gradually add in the shortening and water. Add only enough water to make dough stick together. Knead dough until smooth, make into fist-sized balls. Cover them with a towel for 10 minutes then pat them out into circles about the size of a pancake. Fry in hot cooking oil in cast iron skillet until brown on both sides. Drain on paper towels, serve with jam.

Courtesy of Phil Konstantin,

  • 1 pkg. dry yeast
  • 3 cups warm water
  • 1 tbsp. salt
  • 1 tbsp. sugar
  • 6 cups flour
  • 2 tbsp. oil
  • 1/2 cup cornmeal

Dissolve yeast in warm water then add salt and sugar. Let stand for 5 minutes covered with a towel. Add flour and oil to liquid mixture. Mix and put on floured bread board and knead until mixture is smooth. Put dough in a greased bowl, cover with towel and let it rise for 1 1/2 hours. Remove from bowl and put on bread board, knead in the 1/2 cornmeal. Make dough into 2 balls rolling each into 12 inch circles 1/2 inch thick. Cut into 2 inch squares and drop into hot cooking oil. (Works best with cast iron skillet.) Fry 5 to 6 pieces at a time for only a few moments. Drain on paper towel and sprinkle with white powdered sugar.

Fry Bread
Gourmet Magazine April 1993
Yield: 8

  • 4 cups All-purpose Flour
  • 1 tablespoon Double-acting Baking powder
  • 1 teaspoon Salt
  • 1-1/2 cups Water
  • 1 cup Vegetable Shortening

    In a bowl whisk together the flour, the baking powder, and the salt, stir in the water, and knead the mixture on a floured surface until it forms a soft but not sticky dough. Let the dough stand, covered with a kitchen towel, for 15 minutes. Pull off egg-size pieces of the dough and oat and stretch them into 1/4-inch thick rounds. Poke a hole with a finger through the center of each round so that the breads will fry evenly. In a large heavy skillet heat the shortening over moderately high heat until it is hot but not smoking, in it fry the rounds, 1 at a time, for 2 minutes on each side, or until they are golden, and transfer the breads as they are fried to paper towels to drain.

Fry Bread

  • 2 cups Flour
  • 1/3 cup Powdered milk
  • 2 teaspoons Baking powder
  • 1 teaspoon Salt
  • 2 tablespoons Lard or Crisco
  • 3/4 cup Warm water
  • Vegetable oil (for frying)

    Mix dry ingredients. Cut in 1 tablespoon lard until crumbly. Add water and mix until a soft dough forms. Knead until dough is smooth and springy in texture. Make into 12 balls. Melt 1 tablespoon lard and brush on each ball of dough. Set aside for 30-45
    minutes. On lightly floured surface roll ball to a 4 inch circle. Then stretch to 4 to 8 inches in diameter. Poke hole in center. Fry in oil at 365° until lightly browned, turning once. Serve with butter or honey.

Fry Bread
Yield:  about 24

  • 1-1/4 cups All-purpose flour, sifted
  • 1/4 teaspoon Salt
  • 1/2 tablespoon Shortening
  • 1 cup Hot water
  • Shortening or oil for deep frying

    Sift flour and salt into a bowl. Add the shortening and blend well. The water should be hot, but not boiling. Add water a little at a time, blending well. The dough should be soft but not sticky. You may need a little less or more water. Blend well and knead for 1 to 2 minutes. Turn out on to a floured board and knead until very smooth. Divide into little balls. Cover and let rest for 30 to 40 minutes.

    Roll out each ball as thin as possible, into about 4 to 5-inch diameter circles. Heat 1/2 cup shortening or oil and drop each piece of dough into fat. Press down center with a spoon. Release. When they are puffed up, turn and brown on the other side. Drain them on paper towels and serve hot. May be made in advance and reheated.

Fry Bread
Yield: 6 servings

  • 2 Cups Flour
    1/2 teaspoon Salt
    1/2 cup Water
    1/2 teaspoon Baking Powder
    1/2 cup Instant Dry Milk
    2 Cups Shortening

    Mix Flour, baking powder, salt, powdered milk, and water. Heat shortening until flakes of flour start to bubble when dropped into oil. While shortening is heating, Pull off a palm sized mound of dough and roll it into a smooth ball then flatten into a disk shape. Size is a matter of preference. Put dough into pan, cook until brown, turn over and cook other side until brown. You can take a brown paper bag and place a few sheets of paper towels on the bottom and drop finished fry bread into bag to let grease drain.

Fry Bread
Yield: 20 servings

  • 2 cups Hot Water
  • 2 cups Milk
  • 2 tablespoons Yeast
  • 2 tablespoons Salt
  • 1/4 cup Sugar
  • 1 tablespoon Sugar
  • 12 cups of Flour
  • 2 Eggs
  • 2 tablespoons Shortening
  • 1/2 cup Warm water

    In a small bowl add 1/2 cup warm water, tablespoon sugar, and dissolve them together and then add 2 tablespoons yeast then wait 5 minutes till proofed, (risen) Then in a larger bowl sift 12 cups or flour, 1/4 cup sugar, 2 tablespoons salt, and then make a tunnel in the center then add 2 cups milk, 2 eggs, 2 cups hot water, 2 tablespoons shortening, and then add the yeast mixture to the batter, then mix and slowly incorporate remaining flour and knead the dough for about 10-15 minutes and then cover and let rise for about 2 hours and punch down again and get a frying pan and oil and fry the bread.

Fry Bread
Yield: 24

  • 2 cups Flour
  • 2 tablespoons Sugar
  • 1 Egg
  • 1-1/2 teaspoons Baking powder
  • 1 teaspoon Salt
  • 1 cup Milk

    Combine all ingredients in a large bowl. Add enough milk to make a soft dough. Make patties the size of hamburgers. Deep fry until golden brown on both sides. For hotdogs roll 1/4 inch thick.

Fry Bread
Yield: 10-12 servings

  • 3 cups Unbleached flour
  • 2 teaspoons Baking powder*
  • 1 teaspoon Salt
  • 1-1/2 cups Warm water or milk
  • 1 tablespoon Vegetable oil or shortening
  • Oil or shortening, for deep frying

    * Use 3 teaspoons of baking powder at high altitudes.

    In a mixing bowl, combine all ingredients except oil and knead until smooth. Rub oil or shortening over dough. Cover and let sit for about 30 minutes. Either pat or roll out enough dough to fit in the palm of your hand in a circle about 1/8-inch thick. Deep fry in hot oil or shortening. Top with refried beans, confectioners' sugar or honey.

    This bread is used as the basis for Navajo Tacos and can also be folded over a stuffing and eaten as a sandwich. At special events through the Southwest they are cooked in large round pots over open mesquite fires by Native Americans. Fry Bread is often served sprinkled with confectioners sugar or drizzled with honey. Sometimes chopped onions and chiles are mixed into the dough. The Ute tribe forms the tortillas in the same way as fry bread, but they cook them over a charcoal grill outdoors or over an open fire. This method also makes delicious Fry Bread.

Fry Bread

  • 2 pounds Lard or 2 quarts oil
  • 3 Cups Sifted flour
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 Cup Warm water

    Melt lard in 5-quart deep pot.

    Combine flour, baking powder and salt in large mixing bowl. Add warm water in small amounts and knead dough until soft, not sticky. Cover bowl and let stand for 15 minutes.

    Pull of egg size balls and shape to desired shape. In skillet, fry in lard or shortening until bubbles appear on dough. Turn over and fry on other side until golden

Fry Bread

  • 1 package Yeast
  • 3 cups Flour
  • 1 tablespoon Dry milk
  • 1 tablespoon Sugar
  • 1-1/3 Water
  • Sprinkle of salt
  • Vegetable oil (for frying)

    let the yeast set for 5 minutes. Mean while put all other dry ingredients together. Place yeast with other ingredients. Add water then knead together. Let rise for about 45 minutes. Take some of the dough and make flat then fry. (Deep fry)

Fry Bread

  • 2 cups Flour
  • 3 teaspoons Baking powder
  • 1 teaspoon Salt
  • 1 cup Milk
  • Deep hot fat in frypan or fryer

Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized limps and shape into a disk -- everyone has their own characteristic shapes. (Shape affects the taste, by the way because of how it fries). For Indian tacos, the disk must be rather flat, with a depression -- almost a hole -- in the center of both sides. Make it that way if the fry bread is going to have some sauce over it. Smaller, round ones are made to put on a plate. Fry in fat (about 375°) until golden and done on both sides, about 5 minutes. Drain on absorbent paper.


Fry Bread

  • 4 cups White flour
  • 1/2 teaspoon Salt
  • 1 tablespoon Baking powder

    Combine all ingredients. Add about 1 1/2 cups lukewarm water and knead until dough is soft but not sticky. Shape dough into balls the size of a small peach. Shape into patties by hand; dough should be about l/2 inch thick. Make a small hole in the center of the round. Fry one at a time in about l inch of hot lard or shortening in a heavy pan. Brown on both sides. Drain on paper towels and serve hot with honey or jam.

Indian Fry Bread
(ga-do di-gv-tsa-la-nv-hi a-yv-wi-ya)

  • 3 cups Flour
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
  • 1 cup Warm Water

    Combine dry ingredients in a bowl. Add warm water in small amounts and knead dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let stand about 15 minutes. Pull off large egg-sized balls of dough and roll out into fairly thin rounds. Fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden.

    Serve hot. Try brushing on honey, or making into an Indian Taco.

    Buttermilk Fry Bread
    Substitute buttermilk for water. Follow the same recipe.

Indian Fry Bread
"Cool Food from a Hot Food Booth", F.L.Rose, 1978

  • 4 cups .... Flour (unsifted is best)
  • 1 tablespoon .... Baking Powder
  • 1 teaspoon .... Salt
  • 2 tablespoons .... Dry (Powdered) Milk
  • 1-1/2 cups .... Warm water
  • 1-1/2 cups oil for frying

    In large bowl mix Flour, Baking Powder and Salt. Add the Powdered Milk and mix all together. Pour warm water into bowl and mix by hand until soft. Scoop about one-fourth cup dough and work it back and forth until it is round and flat like pizza dough. Make hole in middle for fast frying. Drop dough into the hot oil and brown on both sides. Fry Bread can be served plain or sprinkled with powdered sugar. Also, honey drizzled over it makes a yummy treat.

Courtesy of Phil Konstantin,

  • Use one of the bread recipes.

  • Roll the dough out extra thin and cut into slices about 4 X 6 inches and

  • Put a small amount of chopped cooked beef or chicken on each piece.

  • Fold the dough over and pinch the edges. 

  • Fry in hot oil until browned

Pumpkin Fry Bread

  • 2 cups Fresh pumpkin or 16oz can pumpkin
  • 1/2 teaspoon Salt
  • 1 tablespoons Milk or water
  • 3/4 cups Brown sugar
  • 1/4 teaspoon Cinnamon
  • 1/4 teaspoon. Nutmeg
  • 1/4 teaspoon Vanilla

    Drop into hot cooking oil and brown on both sides. Serve hot with butter or powdered sugar.


Salmon Stuffed Frybread
Nishnawbe-Aski First Nations (Michigan)

  • 1 or 2 Eggs
  • 2 Cans or 1/2 Pints Of Salmon
  • One Batch of your favorite Fry Bread dough
  • Salt
  • Pepper
  • Crumbs If Needed
  • 2 Cups Crisco

    Mix together salmon, eggs, salt and pepper to taste, I add crumbs if it is too moist. Make patties about 1 inch thick and 5inches across. Fry them in a lightly greased pan. I pile them up on toweling until I have them all fried. Then put Crisco in the pan to melt and get hot. Form 2 patties of fry bread dough about 6 or 7 inches across. Put the salmon patty one piece and the other on top. Seal the edges tightly. Do this until I run out of dough or salmon patties. By then the grease is hot and I fry up all my patties. Wonderful for a feast or microwaved for lunch the next day.


Frybread Pizza with a Twist

  • Four skinless boneless chicken breast
  • 1 tsp oil
  • 1 cup warm milk
  • 2 peppers
  • 1 tsp salt
  • 2 onions
  • 1 tsp baking powder
  • 2 cups hot and spicy barbecue sauce
  • 2 1/2 cups flour
  • Spaghetti sauce
  • Shredded mozzarella cheese.

    Combine flour, salt, oil, powder, sugar and milk. Combine well and make baseball size balls. Roll out into large disks...fry in temp... do not let oil smoke! Cut chicken into small pieces as well as onion and pepper. Preheat oven to 350. Sauté in skillet with barbecue sauce until it begins to brown. Be sure the chicken is cut small or it will not cook when you sauté it. Heat spaghetti sauce in a small pan and pour over bread. Add chicken mix ..add cheese.. Heat in oven until cheese melts!


Blue Bread (Frying Pan Bread)
Yield: 8 servings

  • 1-1/2 cups flour
  • 1-1/2 cups blue cornmeal (yellow may be substituted)
  • 6 teaspoons baking powder
  • 1 teaspoon salt
  • 6 tablespoons grated cheese
  • 1/4 cup sugar
  • 1/4 cup chopped onion
  • 1/4 cup chopped sweet green pepper
  • 6 tablespoons shortening or cooking oil
  • 4 teaspoons chili powder
  • 2 eggs, slightly beaten
  • 1/2 cup milk

    Sift dry ingredients, except chili powder, in large bowl. Add green pepper, onion and cheese. In heavy skillet, melt shortening or heat cooking oil, mix in chili powder. Cool chili oil and add to milk and eggs in separate bowl. Mix well, then stir into dry ingredients until well blended. Return to skillet and bake in 400 degree oven for 35 minutes. Cut in wedges and serve hot.

Indian Popovers (Indian Tacos)

  • 1 recipe Frybread dough (your favorite baking powder based recipe)
  • 1 lb. Coarse ground beef
  • 1 Jalapeno, chopped
  • 1 Onion, minced
  • 1 package Taco seasoning
  • 1 can Green Enchilada Sauce
  • 1/2 can water
  • 1 can Pinto beans, drained
  • Cheddar &/or Monterey Jack Cheese, shredded
  • Tomato(s), diced
  • Lettuce, shredded
  • Oil (for deep frying)

    "Brown" the ground beef until done, then drain off the grease. Add the jalapeno, onion, taco seasoning, enchilada sauce, and 1/2 can of water. Cook this mixture according to the instructions on the taco seasoning package. Add the pinto beans and heat through. Remove from heat and allow to cool. Portion out the fry bread dough so that you end up with 8" diameter circles of rolled dough 1/4-1/2" inch thick. Spoon some of the meat mixture onto half a rolled out piece of dough, sprinkle with the shredded cheese (if desired), and fold the other half over to form a half-moon-shaped turnover. Seal the edges by crimping with the tines of a
    fork. Deep fry the popover as you would the fry bread (until golden brown). Drain on paper towels. The meat and cheese will be nice and hot. Serve with lettuce, tomatoes, more onions, and taco sauce (store bought) as desired.


Chili Fry Bread Bake
Burning Tree Native Grill
Yield: 6 serves


  • 1 lb. ground buffalo
  • 1 can pinto beans, drained and rinsed (15; oz)
  • 1 can (10 oz) hot enchilada sauce
  • 1 can (8 oz) tomato sauce
  • 1 cup shredded process sharp american cheese (4 oz)
  • 1 T. instant minced onion
  • 6 oz fry bread chips**
  • 1 cup sour cream

    Roll out fry bread as thin as you can and fry it as crisp as possible breaking bubbles in the rising dough then when cool cut into 1' squares or triangles. Brown buffalo in skillet. Drain off fat. Remove from heat, add beans, enchilada sauce, tomato sauce, 1/2 cup cheese and onion. Set aside 1 cup fry bread chips. Crush remaining fry bread chips and stir into meat mixture. Turn into greased 2 quart casserole. cover and bake in 375 oven for 30 minutes. Top with sour cream and sprinkle with remaining cheese. Arrange reserved fry bread chips around edge. Continue baking 3 to 4 minutes or until cheese melts.

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Updated November 21, 2007
Created October 2005