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American Indian Fry Bread

A fried dough bread made with flour, baking powder, milk, and oil.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

American Indian Fry Bread

Ingredients

Directions

Prepare

  1. Heat oil in a skillet until hot over medium-high heat, but not smoking.

  2. In a large bowl, combine the rest of the ingredients to make dough.

  3. Shape the dough into round disks.

Fry and serve

  1. Fry the shaped dough in hot oil until brown and crispy.

  2. Serve hot.

Nutrition, whole recipe (rough)

772Calories
21 gProtein
23 gFat
120 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the dough's structure, giving the bread its body once fried.
Baking powder
Releases gas as it reacts, helping the dough puff and rise while frying.
Milk
Hydrates the flour so the dough becomes smooth, pliable, and easy to shape.
Vegetable oil
Conducts heat to the dough, driving browning and producing a crisp, golden surface.

The step that matters

Frying in hot, not smoking, oil. If the oil is too cool, the dough absorbs excess oil and turns greasy. If it is smoking hot, the outside browns and burns before the interior cooks through.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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