| Level: | Intermediate |
| Total: | 1 hr 33 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 3 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 cups all-purpose flour
- 1/4 cup baking powder
- 1 tablespoon salt
- 3 cups water
- 5 pounds lard
- Chili powder, honey or powdered sugar, for garnish
Instructions
- Mix flour, baking powder, and salt together in a large bowl. Slowly add in the water, a little at a time, using a fork to blend until the mixture forms into dough. Knead the dough until all the lumps are gone about 5 minutes. Cover with plastic wrap and let the dough rest about 1 hour.
- Meanwhile, melt the lard in a Dutch oven over high heat. When it just begins to smoke, drop a small piece of dough into the oil. If it quickly rises to the top, the oil is hot enough to begin frying.
- Take a piece of dough and roll it into a golf ball-sized ball. Stretch the dough into a disk-like shape as you would a pizza dough. When you have a piece ready to go, carefully place the dough into the oil and let it brown on 1 side about 1 1/2 minutes and then turn it over to brown the other side for another 1 1/2 minutes. Remove the fry bread from the oil and let it drain on paper towels until cool. Enjoy fry bread by sprinkling it with chili, honey, or powdered sugar.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 437 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 9 g |
| Cholesterol | 14 mg |
| Sodium | 733 mg |
| Serving Size | 1 of 6 servings |
| Calories | 437 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 9 g |
| Cholesterol | 14 mg |
| Sodium | 733 mg |
Reviews
Awesome recipe and easy to make, perfect for shredded meats and lots of different toppings of your choosing. Gracias! I used 1 3/4 cups of water instead of 3 cups!
I am Mescalero Apache and this is just like I remember. The is to much but other than that it is just as I remember. I love making fry bread for the cold days. It is really good with a little butter and sugar.
this is amaing
It is missing a few ingredients but other than that it’s a good recipe.
Must reduce the amount of water. Otherwise you will end up with batter consistency rather than dough. Other than that recipe was fine.
I used to go the Mescalero Apache reservation a lot when I was a kid. This recipe is just like what I remember eating there. The flavor takes me back. Watch how much water you use. It is more like 1 and 3/4 cups.
I tested out 3 different fry bread recipes and this one is the most authentic to the real Apache fry bread. And be sure to use lard. It makes all the difference in flavor and won’t harm you unless you eat it every day.
Enjoy and share with others.
I tested out 3 different fry bread recipes and this one is the most authentic to the real Apache fry bread. And be sure to use lard. It makes all the difference in flavor and won’t harm you unless you eat it every day.
Enjoy and share with others.
I don’t need to try it. We always make these in stormy days in Argentina but we call it tortas fritas. Is this an Apache recipe for real? If it is, maybe it’s another one of common ideas in rustic populations around the world as beer and other basic food and drinks. Mmmm… now I have to prepare a few! ;D
I’ve tried several fry bread recipes over the years and this one is by far the best. As the previous poster mentioned, golden crispy on the outside, yet soft and even fluffy on the inside. Really delicious! Made a green chile and Rotel tomato sauce with chicken to put on top for a great Indian taco twist. Oh my, that was so good! Good thing I made a double batch because I knew darn good and well that my guys would want dessert too! I will definitely be keeping and using this recipe again. Thanks!
tried fry bread on a road trip….and really really enjoyed….i have tried this recipe twice and both times was amazed at how wonderful it tastes…..i did watch the water as suggested…..super as a base for the indian fry bread tacos…….
I have lived in Albuquerque, New Mexico for many years and I have tried many fry bread recipes, this is the best recipe I have tried. The texture of the bread is crunchy on the outside and tender in the middle with just enough salt. The family loved it too. I am definitely using this recipe again and again!