What distinguishes Cajun or Creole? Well, they are both Louisianan cuisines, but the tomato addition makes a distinction. The perfect accompaniment to this étouffée is warm, crusty bread for soaking up the sauce. If your spice cupboard doesn’t have this amazing staple, feel free to substitute tomato paste instead of tomato powder. Serve with warm cooked rice.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 10 mins |
| Servings: | 10 |
| Yield: | 10 .6-ounce breads |
Ingredients
- 3 ¼ cups all-purpose flour, divided
- 1 (.25 ounce) package active dry yeast
- 1 ½ teaspoons white sugar
- 1 ½ teaspoons salt
- 1 ½ cups warm water, or as needed
- 2 tablespoons melted butter
- 2 cups oil for frying, or as needed
Instructions
- Whisk 3 cups flour, yeast, sugar, and salt together in a bowl.
- Whisk water and butter together in a separate bowl; pour into flour mixture and stir until mixture comes together to form a ball and is slightly sticky and elastic. Cover bowl with plastic wrap. Cover bowl with a towel and let rise in a warm place until doubled in volume, about 1 hour.
- Punch down dough and turn onto a lightly floured surface. Knead in 1/4 cup flour, if necessary. Shape into 10 balls.
- Heat oil in a deep-fryer or large cast iron skillet to 350 degrees F (175 degrees C).
- Roll each dough ball out on a lightly floured surface into an 8-inch round.
- Place each round into the hot oil and fry until golden brown, 1 to 2 minutes per side. Remove fry bread to a baking sheet lined with paper towels. Repeat with remaining dough rounds.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
- If the dough is too dry add more warm water, 1 tablespoon at a time, until dough comes together.
- I like to weigh my dough out and divide it to make equal proportioned fry bread. Original instructions say to shape fry bread by simply tossing it back and forth between lightly floured hands. The serving size is approximate; you may have more or less depending on size of fry bread you make. I use a cast-iron skillet, as it distributes heat more evenly.
Nutrition Facts
| Calories | 212 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 367 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect for Navajo Tacos!
Yummy fry bread, very versatile recipe. It did require more flour than listed. I made the dough in a bread machine on the “dough” cycle to sage time and it turned out great. Afterwards I formed it and fried it. We ate the leftovers with honey butter.
My fav , my husband is native and I’m Italian I mix my culture with constantly and this is my go to fry bread love it with stew chilli and Indian tocos !
I made these for tacos, just as the recipe is written. I got unanimous votes that they were really good. I used my 8″ cast iron skillet and fried one at a time while the others rested. The texture kinda reminds me of a donut. Totally worth the extra time.
Great taste! I made the mistake of adding the water all at once and I should have added a little at a time. I ended up adding more flour to get to the desired consistency. Once that was achieved, everything went well. Use caution adding it to the oil, it is a little difficult to do without splashing the oil. I ended up putting it in with the side closest to me first, that directed the splash away from me.
Amazing flavor
Made this wonderful fry bread yesterday for my family, 4 teenage grandsons. They loved it. I made it just as written! Thanks so much for sharing.
My husband loved this recipe. The only thing i didn’t use was the sugar because we were having tacos and didn’t want a sweet bread. Totally loved this! =)
Easy, simple, and tastes great! Has become a regular in our house.
I’ve made several fry bread recipes and this one is my families favorite one by far. The bread turns out every time and it tastes heavenly. It is now the only fry bread I make. It’s great for Navajo Tacos, Carne Asada Tacos, with chili or eating it plain with nothing on it. Love, love, love it.
I feel bad giving this three stars because it seems as no one had the problem I did but this was so sticky I probably added at least a cup of extra flour! When I tipped it onto the floured surface It was impossible to work with. I will need to adjust the water next time around!
Superb recipe! I didn’t change a thing and these came out awesome!
It’s not as good as my mother-in-law makes it, but it’s pretty good!
I needed a frybread recipe for some indian tacos my husband requested. It tasted exactly the way I expected. I made the recipe as written but I did opt for warm milk in the place of the warm water. Really great recipe. Will make again and again again.
This is a such a great recipe for pizza dough too. Just bake it instead of frying.:-)
Perfect and very easy. We love this recipe best. They turned out light, crunchy, delicious and hard to resist long enough to let them cool down enough to eat. Thank you for sharing! :9
Very good!! No altering required!!
This is the best fry bread recipe i have ever used
so good, very unique texture, and very versatile.
Great recipe for sweet fry bread. My dad being 100% Navajo, does his differently. I made this recipe to eat with chili and it was way too sweet to eat with it. Instead, we put butter, honey and powdered sugar. It was absolutely delish! I didn’t give it 5 stars because I personally think fry bread should be more salty instead of sweet. Although this recipe is a keeper for sweet fry bread!
Was great!