Fry Bread II
Ingredients
Directions
Prepare the dough
Mix flour, baking powder, salt, and water together in a bowl to make a dough.
Grease your hands with vegetable oil to shape the dough into a ball.
Leave the dough in the bowl, cover with a towel, and set in a warm place for about 20 minutes.
Shape and fry
Heat vegetable oil to about 375°F, ensuring it is at least 1 inch deep in the frying pan.
Test the oil by putting a small ball of dough in it; if it floats, the oil is hot enough.
Take a ball of dough about the size of a golf ball and stretch it out in your greased hands until it is flattened to about the size of a large cookie.
Poke a tiny hole in the center of the dough with your finger.
Carefully lay the dough in the hot oil.
Let the dough brown to a golden brown color before turning it over and frying the other side.
Drain the fried bread on paper towels.
Serve immediately.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Flour
- Forms the dough's structure, which holds the bread together during frying.
- Baking powder
- Releases gas in the dough, helping the bread puff and rise as it fries.
- Hot tap water
- Hydrates the flour so it forms a workable, elastic dough.
- Vegetable oil
- Conducts heat for frying and gives the bread its golden, crisp surface.
The step that matters
Frying at the right oil temperature. If the oil is too cool, the dough absorbs excess oil and turns greasy; if too hot, the outside browns before the inside cooks. Oil near 375°F and the float test help keep frying even.
“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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