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Easy Fry Bread Recipe

This easy fry bread recipe is deep fried until golden brown and then served as savory or sweet. Perfectly crispy and bubbly on the outside, while soft and chewy on the inside.

Stack of fry bread on cutting board.
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What is Fry Bread?

If you’ve never had fry bread (also called “Indian fry bread”), you need to try it ASAP! The dough is deep fried until golden brown and then served as savory or sweet. It’s perfectly crispy and bubbly on the outside and soft and chewy on the inside.

It’s perfectly crispy, chewy and soft all at the same time. Plus the flavor is absolutely delicious. You can use it to make savory Navajo tacos or enjoy a sweet version with cinnamon butter or honey on top. Both ways are so delicious.

If short on time you can skip the homemade dough and use Rhodes rolls or Pillsbury biscuits if you’re looking for a quicker option. My mom made it this way growing up and it’s super easy. All you do is let them rise and then roll out each individual roll and fry.

Ingredients You’ll Need

The ingredients are super simple and you most likely already have them on hand in your pantry.

Fry bread ingredients on marble counter.

Find the full printable recipe with specific measurements below.

  • Yeast: I use active dry yeast and proof the yeast before mixing the dough. If using instant, skip the proofing process and add it in with the dry ingredients.
  • Warm water: The water is for proofing the yeast. Make sure it’s warm, but not hot. It should be bath water temperature, about 105-110°F.
  • Egg: You only need one egg, large in size.
  • Milk: The milk should be luke warm, not cold. I used whole milk.
  • Baking powder: It helps the dough rise and get nice and fluffy.
  • Sugar: Sugar helps “feed” the yeast. Just mix it in with the warm water and yeast, then wait for the mixture to bubble.
  • Salt: Gives the bread a little extra flavor.
  • Flour: All-purpose is best. Start with about 4 cups, then add 1/4 cup at a time until the dough is soft.
  • Vegetable oil: For frying the bread in the skillet.

How to Make Fry Bread

Showing how to make fry bread in a 6 step collage.

DOUGH. Add yeast and 1 Tablespoon sugar to bowl of warm water and let dissolve for about 10 minutes, or until very bubbly and frothy. Add in egg, milk and sugar and whip until foamy. Then add flour, salt and baking powder and mix until the dough is thick. It should be soft and stick to your finger a little. Don’t over stir or knead. Cover and let rise in a warm place for about 30 minutes.

ROLL. Roll the dough out on a floured board until it’s 1/4 inch thick. Divide the dough into 12-16 equal sections by pinching off golf-ball sized pieces of dough. Then roll out the dough balls on a lightly floured surface into roughly 4-5 inch thin circles. Keep them covered with plastic wrap while you prepare to fry them. Then poke a small hole in the center with a fork.

FRY. Next, heat the vegetable oil (about 1 1/2″ deep) in a large skillet until it reaches about 400°F. Place the dough circle in the hot oil and cook until golden brown. Flip and cook other side until brown. Then transfer to a paper towel lined plate. Repeat for all dough circles.

Keeping Warm

If you aren’t planning on enjoying the fry bread right away, you can keep it warm in the oven until you’re ready to serve.

Simply place them on a baking sheet in the oven at 175°F. This will keep them nice and warm, without drying them out and making the outsides too crispy.

Stack of fry bread on cutting board.

Favorite Toppings

This easy fry bread recipe is perfect for a quick night dinner or a sweet dessert. We love to serve it both ways. Serve however you prefer.

Savory

Sweet 

Navajo fry bread with taco meat.

Recipe FAQ

Is Fry Bread Indian or Native American?

It’s a Native American bread that originated in the Navajo Nation. It’s enjoyed all over the US and especially in the Southwest.

What is another name for fry bread?

In different regions you’ll also hear this called fried dough, fry dough (bannock), fried bread, doughboys, scones, pop overs or elephant ears.

However there actually is a difference between the two. Fry bread has a thicker and more chewy dough, while elephant ears are bigger and more airy inside.

Storing, Freezing + Reheating

To store: Add to a zip top bag and keep at room temperature for 1-2 days.

To freeze:  Wrap in plastic wrap or foil and add to a freezer bag. Store in freezer for about 2-3 months.

Reheating: Wrap bread with foil and reheat in oven at 375°F for about 10 minutes.

Drizzling honey over fry bread.

More Homemade Bread Recipes to try

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Stack of fry bread on cutting board.

Fry Bread Recipe

5 from 12 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This Indian fry bread is deep fried until golden brown and then served as savory or sweet. Perfectly crispy and bubbly on the outside, while soft and chewy on the inside. 
Prep Time: 20 mins
Cook Time: 20 mins
Let Rise: 30 mins
Total Time: 1 hr 10 mins
Servings: 10

Ingredients 

  • 1 package yeast , about 2 1/2 teaspoons
  • ¼ cup + 1 Tablespoon granulated sugar , divided
  • 1 cup warm water
  • 1 large egg
  • 1 cup luke warm milk
  • 4-5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Vegetable oil, for frying

    Instructions

    • In a small bowl, dissolve the yeast and 1 Tablespoon sugar in warm water. Let stand about 5-10 minutes, or until very bubbly and frothy.
    • In the bowl of a stand mixer fitted with a paddle attachment, whip the egg, milk, and remaining 1/4 cup sugar. Replace the attachment with a dough hook. Add in the yeast mixture, flour, baking powder, and salt and mix until dough is soft and sticks slightly to your finger. Do not over-knead. Cover and let rise 30 minutes in a warm place. 
    • On a floured surface, roll dough until it's 1/4-inch thick. Divide the dough into 12 to 16 equal sections by pinching golf ball-sized balls of dough. Roll out the balls into roughly 4- to 5-inch thin circles. Keep covered with plastic wrap while you prepare to fry them. Poke a small hole in the center with a fork.
    • In a large, deep skillet, pour in vegetable oil until 1 1/2 inches deep. Heat over medium heat until it reaches 400°F. Place the dough in the oil, and fry until golden brown. Flip and fry until golden brown. Transfer to a paper towel-lined plate. Bring the oil temperature back up to 400°F and repeat with remaining dough.
    • Serve while warm with desired toppings.

    Notes

    Keep warm: After frying, place in a pan in the oven at 175°F to keep warm. 
    Serve: Serve with taco meat and your favorite toppings to make navajo tacos. You can also serve with honey, jam or powdered sugar for a dessert.
    Quick option: For a quicker dough option, you can use Rhodes rolls or Pillsbury biscuits. Simply let them rise and then roll out each individual roll and fry.
    Storage: Add to a covered container and keep at room temperature up to 2 days.
    Freeze: Wrap in plastic wrap or foil and add to a freezer bag. Store in freezer up to 3 months.
    Reheat: Wrap with foil and reheat in oven at 375°F about 10 minutes.

    Nutrition

    Calories: 235kcal | Carbohydrates: 47g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 252mg | Potassium: 144mg | Fiber: 2g | Sugar: 9g | Vitamin A: 67IU | Vitamin C: 0.002mg | Calcium: 59mg | Iron: 2mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: bread
    Cuisine: Indian

    Did you make this recipe? Don’t forget to give it a star rating below!

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