Authentic Fry Bread with Vegetable Shortening
- Time: 20 min active + 30 min resting + 15 min cook
- Flavor & Texture: Crispy, golden, and airy
- Perfect for: A hearty dinner or a sweet treat
Table of Contents
Authentic Fry Bread
The result is a golden, puffy disc that crackles when you bite into it. It's the kind of food that fills the kitchen with a toasted, nutty aroma as soon as it hits the oil.
Making Fry Bread is a quick win because you don't need to wait for dough to rise for hours. You get a hearty, satisfying base that works for almost any topping you can think of.
The goal here is a mahogany colored finish and a center that feels like a cloud. Just follow the timing, and you'll have a reliable result.
The Recipe Specs
This recipe makes 8 pieces. It takes 20 minutes of active work, a 30 minute rest for the dough, and 15 minutes to fry everything.
What Each Ingredient Does
Flour establishes the bread's structure, while baking powder provides the necessary rise. Choosing vegetable shortening over butter helps the crust stay crispier for a longer duration. Warm water allows the dough to integrate quickly and ensures a soft texture.
Ingredients & Substitutes
- 375 g all-purpose flour
- 12 g baking powder Why this? Ensures a puffy, well-risen center
- 6 g salt
- 42 g vegetable shortening Why this? Produces a stable, crispier crust
- 240 ml warm water
- 475 ml vegetable oil
| Original Ingredient | Substitute | Why It Works |
|---|---|---|
| Vegetable Shortening | Coconut Oil (solid) | Comparable fat levels. Note: Imparts a subtle coconut taste |
| All-purpose Flour | Bread Flour | Higher protein content. Note: Leads to a chewier, less tender result |
The Right Tools
A cast iron skillet is the best choice here because it holds heat steadily, preventing the oil from dropping in temperature. You'll also need a large mixing bowl, a whisk, and a slotted spoon for draining.
How to Make It
- Combine 375 g all-purpose flour, 12 g baking powder, and 6 g salt in a wide bowl.
- Work in 42 g vegetable shortening with a pastry cutter or your fingertips until the texture resembles coarse crumbs.
- Gradually stir in 240 ml warm water with a spoon until a soft dough forms. Note: Stop mixing the moment the flour is incorporated to keep the bread light.
- Place the dough on a surface lightly dusted with flour and gently form it into a ball.
- Cover the dough with a clean kitchen towel and allow it to rest for 30 minutes to relax the gluten.
- Heat 475 ml vegetable oil in a cast iron skillet over medium-high heat. Check the temperature by dropping in a small piece of dough; it's ready when it sizzles and floats immediately.
- Divide the dough into 8 equal pieces and pat each into a disk about 1.25 cm thick.
- Carefully slide each disk into the hot oil, frying in batches to ensure they aren't crowded.
- Fry for about 2-3 minutes per side until the bread is mahogany colored and puffy.
- Remove the bread with a slotted spoon and let it drain on paper towels.
Fixing Common Issues
Oil Too Cold
If the dough doesn't sizzle immediately, it will soak up too much fat and become greasy. Wait a few more minutes for the oil to reach temperature before adding more dough.
Dough Too Sticky
This usually happens if the water was added too quickly or if your kitchen is very humid. Dust your hands and the surface with a bit more flour, but don't overwork the dough.
No Puffiness
If the bread stays flat, your baking powder might be expired. Check the date on the container and ensure you aren't over-kneading the dough, which can flatten the air pockets.
Ways to Change It
The Savory Route: Fry Bread Tacos
Top the warm bread with seasoned ground beef, shredded lettuce, diced tomatoes, and a dollop of sour cream for a classic meal.
The Sweet Route: Classic Comfort
Brush the hot bread with melted butter and sprinkle with cinnamon sugar. If you're into slow-fermented grains, my Cinnamon Sugar Sourdough Bread is a great contrast to this quick fry.
Garlic and Chive
Rub a raw garlic clove over the surface of the hot bread and top with fresh chopped chives and a pinch of sea salt.
Storage and Freezing
Keep leftovers in a resealable bag in the refrigerator for up to 3 days. To restore the crunch, toast them in a dry pan over medium heat for 2 minutes per side.
To freeze this Homemade Fry Bread, place the cooked disks on a baking tray and freeze until solid. Then, move them to a freezer-safe bag where they can be kept for up to 2 months. Reheat in an oven at 180°C for 5-8 minutes directly on the rack until heated through.
How to Serve It
Serve these while they are hot. For a full meal, try making Fry Bread Tacos by piling on beans, cheese, and salsa. If you prefer a dessert, a simple drizzle of honey over the hot crust is a winning combination.
Why This Texture Works
- The Rest Phase: Allowing the dough to sit for 30 minutes relaxes the gluten, which prevents it from snapping back while you pat it thin.
- Fat Incorporation: Rubbing shortening into the flour creates small barriers. When these meet the oil, they generate steam that lifts the dough upward.
| Method | Time | Texture | Best For |
|---|---|---|---|
| Baking Powder | 65 mins | Light and Airy | Quick Meals |
| Yeast | 3 hours | Chewier/Bready | Traditional Taste |
Recipe FAQs
Is fry bread Native American?
It is a staple in many Native American cultures. The dish developed from government rations provided to Indigenous peoples.
What prevents the dough from being tough?
Let the dough rest for 30 minutes under a kitchen towel. This process relaxes the gluten for a more tender result.
Can you bake this instead of frying?
Yes, you can bake the disks in the oven. This method is less greasy but results in a different texture than the puffy fried version.
Why does the dough need to rest?
Resting the dough relaxes the gluten. This makes the dough easier to shape into disks and prevents them from shrinking.
How to test the oil temperature?
Drop a small piece of dough into the skillet. It is ready when the piece sizzles and floats immediately.
Where to store leftover bread?
Store the pieces in a zip top bag in the refrigerator for 3 days. To bring back the crunch, toast them in a dry skillet over medium heat.
Which method reheats frozen pieces?
Place the disks directly on the oven rack at 180°C. Heat for 5-8 minutes until they are warmed through.
When to flip the bread in the pan?
Fry each piece for 2-3 minutes per side. Remove them once they are mahogany-colored and puffy.