Many Native Americans have a recipe for Fry Bread. This one listed is not ours. We have perfected our own and we hold ingredients that make ours special. One of those is tinpsula. This is a food widely used by many Native Indian tribes, and was one of the primary foods used by the plains Indians. Although tinpsula makes our bread different, there is much more than that that goes into our processes of Fry Bread.
| Total: | 55 min |
| Prep: | 40 min |
| Cook: | 15 min |
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups warm water
- Oil, for frying
Instructions
- Put flour, baking powder, and salt in a large bowl. Mix well, add warm water and stir until dough begins to ball up. On a lightly floured surface knead dough. Do not over-work the dough. After working dough, place in a bowl and refrigerate for 1/2 to 1 hour.
- Heat oil to 350 degrees in a frying pan or kettle. Lightly flour surface and pat and roll out baseball size pieces of dough. Cut hole in middle with a knife (so the dough will fry flat) to 1/4-inch thickness and place in oil and cook until golden brown and flip over and cook opposite side until same golden brown. Dough is done in about 3 minutes depending on oil temperature and thickness of dough.
- After fry bread is done top with favorite topping or, chile and cheese first, then cover with lettuce and tomatoes, onions, green chile and you have an Indian Taco.
Reviews
It worked out awesome… mind u if ur used to making bread n such, u won’t have gummy dough… it does say extra flour for dusting, that’s in case it gets gummy.
I doubled my recipe as I feed a crew here basically a little army daily lol.
I doubled my recipe as I feed a crew here basically a little army daily lol.
Great
No, No, No … you use buttermilk instead of water and self-rising flour … that’s it. Don’t refrigerate it either. and if you are in Oklahoma, don’t you dare poke a hole in someone’s fry bread
Just like the bread I had at a Native American truck stop.
Waste of flour. Too much water, gummy. Doesn’t work!
Tried a couple other recipes, this one is perfect and authentic!
I agree with the use of milk, I use a little evaporated milk and use it to make huevos rancheros instead of using tacos. It’s like Flagstaff AZ style.
not very tasty bread. Its very bland to say the least.
add in some honey to warm water or sugar to dry ingredients. Let it sit for about 30 mins before frying. I also use both baking powder and baking soda. Dont handle bread a whole lot, kneed just enough to mix everything together. I also dont roll my bread, I use my hands. I find Crisco is best for frying. Test a little bread to make sure its hot enough, it should take about 3-4 seconds to come to top if it sinks then its not ready.
My wife was a Native American who was known for her fry bread. She never told me the exact recipe for her bread but the above recipe has the very same ingredients (possibly in varying amounts). What I have learned living in the Native community is that there are as many fry bread recipes as there are people who make it. My wife seldom if ever gave out her recipe because as one person posted the recipes are often guarded She would let someone learn by watching – her idea being if you take the initiative to learn by watching her than you were sincere in your desire to learn the recipe.. As another poster eluded to, it is not so much the ingredients rather than the way the dough is handled that makes fry bread a tremendous success or a terrible disaster. It takes a little practice and a lot of love.
Thank you, Food Network for posting your version of Fry Bread!! It is greatly appreciated (by me). I don’t eat it much due to the high calorie content it carries but when I do it is dipped in Syrup or sprinkled with Powdered Sugar.