I like this recipe because it’s incredibly easy and quick, yet delivers amazing texture and flavor. The dough comes together in minutes, and after a short rest, it fries up beautifully light and golden. I appreciate how flexible it is—perfect for both sweet and savory versions. Plus, I don’t need any special ingredients or equipment, just a bit of oil and a heavy-bottomed pot. It’s one of those recipes that feels homemade and heartfelt every time I make it.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons unsalted butter, melted 2-1/3 cup 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 milk (I use whole) 1 tablespoon vegetable oil, plus more for frying
Directions
I start by melting the butter in the microwave and letting it cool to room temperature so it’s not too hot for the dough.
I warm the milk just until it’s comfortably warm to the touch, then combine it with the melted butter and set aside.
In a large mixing bowl, I whisk together the flour, baking powder, sugar, yeast, and salt.
I pour the milk-butter mixture into the dry ingredients and stir with a wooden spoon until the dough comes together. It should be slightly sticky but manageable.
I lightly flour my hands, knead the dough just a few times to form it into a ball, and drizzle a tablespoon of vegetable oil into the same bowl. I coat the bowl and the dough with the oil, cover it with a damp kitchen towel, and let it rest for 15–20 minutes so the gluten can relax.
While the dough rests, I heat about 1 inch of oil in a deep cast-iron pot or heavy pan to 350°F (175°C).
Once rested, I divide the dough into 8 equal portions by cutting it in half, then quarters, and again into eighths.
I lightly flour my hands and shape each piece into a rustic 5–6 inch circle by pressing and stretching it gently with my fingers. I make sure not to use a rolling pin or overwork it.
I carefully drop one piece at a time into the hot oil, frying each for 30 seconds to 1 minute per side until golden brown. I flip with tongs or two forks halfway through for even browning.
When done, I use a slotted spoon to transfer the fry bread to a paper towel-lined plate and repeat with the remaining dough.
Servings and Timing
This recipe makes about 8 fry breads. The prep time is 15 minutes, cook time 8 minutes, resting time 20 minutes, for a total of 43 minutes.
Variations
I love how versatile fry bread is—it works with almost any flavor combination. For a sweet version, I dust it with powdered sugar, drizzle it with honey, or spread it with jam. For savory options, I turn it into Navajo tacos by topping it with seasoned ground beef, beans, lettuce, tomatoes, and cheese. I’ve also brushed it with garlic butter and herbs for a delicious flatbread to serve alongside soups or stews. The dough itself is simple enough to adapt for any occasion.
Storage/Reheating
I store leftover fry bread in an airtight container at room temperature for up to 2 days. To reheat, I place it in a 350°F (175°C) oven for about 5–7 minutes or warm it briefly in a skillet. I avoid microwaving it since that softens the crisp edges. If I want to make it ahead, I refrigerate the dough for up to 24 hours before frying, letting it come back to room temperature first.
FAQs
Why is my fry bread tough?
I might have overmixed or overhandled the dough. I make sure to mix just until combined and let it rest so the gluten relaxes.
Can I use water instead of milk?
Yes, but milk adds richness and a softer texture, so I prefer using it when possible.
How do I know if the oil is hot enough?
If I don’t have a thermometer, I dip the handle of a wooden spoon into the oil—if bubbles form around it immediately, it’s ready.
Can I bake fry bread instead of frying?
Traditional fry bread is fried, but I can bake it at 400°F (200°C) until golden for a lighter version.
What kind of oil works best?
I usually use vegetable oil or canola oil because they have a neutral flavor and high smoke point.
How do I keep the bread warm for serving?
I place it on a baking sheet in a 200°F (95°C) oven while I fry the rest.
Can I make smaller or larger fry breads?
Absolutely! I adjust the size depending on how I plan to serve them—mini versions for snacks or larger ones for tacos.
What toppings go well with fry bread?
For sweet, I love honey, cinnamon sugar, or Nutella. For savory, chili, beans, and cheese make a hearty meal.
Why did my fry bread turn out greasy?
The oil temperature may have been too low. I keep it steady at 350°F so the bread fries quickly and absorbs less oil.
Can I freeze fry bread?
Yes, I freeze it after cooling completely, then reheat it in the oven to bring back the crisp texture.
Conclusion
This Fry Bread is one of my favorite comfort foods—simple, golden, and endlessly adaptable. I love how the dough puffs up perfectly in the oil, creating a soft inside and crisp exterior that tastes amazing no matter how I top it. Whether I go sweet or savory, every piece feels homemade and special, just the way good bread should. It’s quick to make, easy to customize, and always a crowd-pleaser.
Golden, puffy, and soft on the inside with a lightly crisp exterior, this homemade Fry Bread is a simple, versatile classic made from basic pantry ingredients. Perfect for topping with honey and sugar for a sweet treat or using as a base for savory tacos and flatbreads.
Ingredients
2 1/3 cups all-purpose flour
2 tsp baking powder
2 tsp granulated sugar
1/2 tsp instant or active dry yeast
1/2 tsp salt
2 tbsp unsalted butter, melted and cooled
1 cup whole milk, warmed
1 tbsp vegetable oil, plus more for frying
Instructions
Melt the butter and allow it to cool to room temperature.
Warm the milk until just comfortable to the touch, then combine it with the melted butter.
In a large bowl, whisk together flour, baking powder, sugar, yeast, and salt.
Pour the milk-butter mixture into the dry ingredients and stir with a wooden spoon until a soft dough forms. It should be slightly sticky but manageable.
Lightly flour your hands and knead the dough a few times to form a smooth ball. Add 1 tbsp vegetable oil to the bowl, coat the dough, cover with a damp towel, and let rest for 15–20 minutes.
Meanwhile, heat about 1 inch of oil in a deep skillet or cast-iron pot to 350°F (175°C).
After resting, divide the dough into 8 equal pieces. Gently shape each into a 5–6 inch round using your fingers—do not roll or overwork the dough.
Carefully fry one or two pieces at a time, 30 seconds to 1 minute per side, until golden brown and puffed. Flip halfway through for even cooking.
Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough.
Serve warm with your favorite sweet or savory toppings.
Notes
Use milk for a richer flavor, or substitute water for a lighter texture.
Keep oil at 350°F (175°C) for the best crispness and minimal greasiness.
For a sweet version, top with powdered sugar, honey, or cinnamon sugar.
For savory use, add taco toppings, chili, or garlic butter and herbs.
Store leftovers at room temperature up to 2 days or freeze for up to 1 month. Reheat in the oven for best texture.
