Fry Bread 101


Feb 14, 2010


Pour some warm water and some evap milk in a bowl…about 3 cups total.

Dump in some sugar… depending on how sweet you want it, 1/3 to 2/3 of a cup.

Throw in some margarine or Crisco, 1/4 cup.

Put in a little salt, a good sized pinch, 1/2 tsp.

Stir that up.  Sprinkle yeast over the top of it – 2 pkgs or so, until it covers all of the liquid solution in a fine layer.

water, milk, margarine, sugar, salt and yeast

Once that starts to bubble, usually 5-10 minutes,  add flour,  just  enough until the dough feels right.   Dump it out on the counter and start kneading, working in more flour until it’s not sticky.

Then throw it in a greased bowl and let it rise.

Dough before rising

After dough has risen

Heat up Crisco in a frying pan usually about an inch deep when  melted.   Take a chunk of dough, maybe 1/3 of a cup, almost a handful.  With floured hands make it into a ball.

like this

Put more flour and flatten it out with only your hands and then throw it on the side of the bowl and repeat.

Once the oil is heated, throw a  chunk of dough in to see if it’s hot enough.

Take the rounded and flattened dough from the side of the bowl, and with your  index finger tear little holes in it.  Then stretch it out a bit and put it in the oil.

Flip it over when its brown and continue frying it until both sides are golden brown, around 2 minutes.

Put the finished bread in a pan lined with paper towels to soak up any excess oil.

Eat the first piece to ensure that it tastes good!

Enjoy it plain,  or cover it with salmonberry jam or powdered sugar.  It’s wonderful with moose soup!


ere’s what you look like when you are too small to have fry bread.