Here’s a little backstory – I first made this for a family gathering, and I swear, I barely turned around before it was all gone! Traditional Indian Frybread Recipe has that magic ability to be both crispy and fluffy, and it works with everything from savory tacos to sweet toppings.
Why You’ll Love This Recipe
- Simple Ingredients: You probably have everything you need right in your pantry!
- Versatile: You can top it with anything, from savory to sweet.
- Crowd-Pleaser: Frybread is always a hit at gatherings.
Ingredients
- 1 cup all-purpose flour: The base of your dough that gives it structure.
- 1½ teaspoons baking powder: Helps the dough puff up for that perfect fry.
- ¼ teaspoon salt: Balances the flavor.
- ½ cup + 2 tablespoons milk: Binds the dough together.
- Vegetable oil for frying: You’ll need about an inch deep for that golden crisp.
Variations
- Sweet Frybread: Sprinkle with powdered sugar or drizzle honey right after frying.
- Savory Frybread: Use it as a base for tacos or top with cheese, beans, and ground beef.
- Herb-Infused: Add some chopped rosemary or thyme to the dough for a flavor twist.
How to Make the Recipe
1. Mix the Dough:
In a medium bowl, combine the flour, baking powder, and salt. Slowly add the milk, stirring until a dough starts to form. It’ll be slightly sticky, but that’s what makes the magic happen.
2. Knead the Dough:
Dust your surface lightly with flour and gently knead the dough just until it’s smooth. You don’t want to overwork it. Once it’s ready, toss it in a bowl, cover, and chill it in the fridge for about 30 minutes.
3. Heat the Oil:
Pour enough oil into a deep frying pan or kettle so it’s about 1 inch deep. Heat it up to 350°F (175°C). This is the trick to getting that perfect golden crust.
4. Divide and Roll the Dough:
Pull the dough out of the fridge and divide it into four equal parts. Roll each one into a disc about ¼ inch thick. Don’t forget to poke a small hole in the middle – this helps it fry evenly.
5. Fry the Bread:
Carefully place the dough discs into the hot oil. Fry each side for about 1-2 minutes, or until golden brown and crispy. Flip them halfway through to ensure both sides get that perfect crunch.
6. Drain and Serve:
Once they’re golden, pull them out and place them on a paper towel-lined plate to soak up the extra oil. Serve hot with your favorite toppings!
Tips for Making the Recipe
- Oil Temperature: Make sure the oil is hot enough (350°F) to get a crisp outside and soft inside. Too cool, and they’ll get greasy.
- Don’t Overwork the Dough: The less you knead, the softer and fluffier the bread will be.
- Custom Toppings: This bread is a blank canvas, so go wild with toppings!
How to Serve
- Sweet Style: Dust with powdered sugar or drizzle with honey.
- Savory Style: Top with taco fixings – beans, cheese, lettuce, and salsa for Navajo tacos.
- As a Side: Serve alongside chili or stew for a hearty, comforting meal.
Make Ahead
- To Refrigerate: You can make the dough ahead and store it in the fridge for up to 24 hours before frying.
- Freezing: Cooked frybread can be frozen in an airtight bag for up to 3 months. Just reheat it in the oven until warm.
- To Reheat: Pop it in the oven at 350°F for about 10 minutes to get it crispy again.
FAQs
Can I use a different type of flour?
Yes, but all-purpose flour works best for the texture. Whole wheat flour might make it denser, but you can try half and half if you’re feeling adventurous!
How do I know the oil is hot enough?
If you don’t have a thermometer, drop a small piece of dough in the oil. If it bubbles up and starts to brown, you’re good to go!
Can I make this without frying?
Frying is key for the traditional texture, but you can bake it at 400°F until golden brown if you’re looking for a lighter option.
Conclusion
There you have it – your next go-to for a quick, easy, and versatile bread. Whether you go sweet or savory, this Traditional Indian Frybread is sure to become a favorite. Trust me, it never lasts long at the table! Enjoy!
