Fry bread
- Jennifer Joyce
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Makes 8 pieces
Easy
Prep: 10 mins
Cook: 10 mins
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Try this simple and tasty recipe for fry bread, which best eaten as a warm flatbread
Egg-free
Low sugar
Nut-free
Vegetarian
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This bread was created by Native Americans in the 1800s. It's best eaten as a warm flatbread, but is also popular dusted with sugar or topped with guacamole.
Ingredients
Nutrition
-
440g plain flour
-
1 tbsp baking powder
-
1 tsp fast-action instant yeast
-
1 tsp salt
-
420ml whole milk
warmed
-
vegetable oil
for deep frying
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Nutrition: Per serving
- kcal315
- fat11g
- saturates2g
- carbs45g
- sugars3g
- fibre2g
- protein8g
- salt1.12g
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Method
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step 1
Tip the flour, baking powder, yeast and salt into bowl of a standing mixer fitted with a dough hook, or a large bowl.
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step 2
Turn the mixer onto low and gradually pour in the warm milk. Keep mixing on low speed until a rough dough forms, around 2-3 mins. Be sure not to mix it too much or the bread will be tough.
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step 3
Cover and let sit in the bowl for 30 mins. Remove the dough and cut into 8 pieces. Roll each one out to a 12.5 cm circle. Let rest for 10 mins, covered with a tea towel. Cut a small slit in the middle of each one, so they stay on thinner side while frying.
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step 4
Heat a heavy saucepan or wok with oil – it should be at least 2 inches deep. When the oil reaches 180C, fry each piece of bread for 1-2 mins on both sides until golden. Place on a rack set over a baking sheet to drain before serving.
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