Easy Fry Bread RecipeSelect: Golden, Puffy Discs You’ll Crave in 15 Minutes

You want a fast win? This is it. Fry bread is the crispy-chewy cheat code that turns a budget pantry into a feast—no yeast, no drama, no waiting around.

If you can stir, you can make this, and if you can heat oil, you can make it unforgettable. Think taco base, dessert canvas, or straight-up handheld comfort. Warning: these disappear faster than you can say “one more.”

Why You’ll Love This Recipe

• Ridiculously simple: Pantry staples, one bowl, and minimal fuss.
• Quick: From zero to golden in about 15 minutes.
• Versatile: Sweet with honey and cinnamon sugar, or savory for Navajo-style tacos.
• Foolproof texture: Crisp edges, tender middle, and that iconic chewy pull.
• Scalable: Makes a few for a snack or a stack for a crowd, no sweat.

What Goes Into This Recipe – Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 2 teaspoons baking powder
• 1 teaspoon fine salt
• 1 tablespoon sugar (optional, for a hint of sweetness)
• 3/4 to 1 cup warm water (start with 3/4 cup and add as needed)
• 1 tablespoon neutral oil (or 1 tablespoon melted butter) for the dough
• Oil for frying (about 1 to 1.5 inches deep; use canola, vegetable, or peanut oil)
• Optional toppings: honey, cinnamon sugar, jam, powdered sugar, taco fixings, beans, cheese, lettuce, salsa

Step-by-Step Instructions

1. Mix dry ingredients: In a large bowl, whisk flour, baking powder, salt, and sugar (if using) until combined.
2. Add wet ingredients: Stir in warm water and the tablespoon of oil.
   

   Start with 3/4 cup water; add more 1 tablespoon at a time until a soft, slightly tacky dough forms.

   
   
3. Rest briefly: Let the dough sit 5 minutes. This relaxes gluten and makes shaping easier. No long proof—promise.
4. Divide and shape: Dust your hands with flour.
   

   Divide dough into 6 pieces. Flatten each into a 5–6 inch round, about 1/4 inch thick. Poke a small hole in the center to help it puff evenly.

   
   
5. Heat oil: Pour oil into a heavy skillet to 1–1.5 inches depth.
   

   Heat to 350–375°F. If you don’t have a thermometer, a pinch of dough should sizzle and float within 2–3 seconds.

   
   
6. Fry: Carefully slide a dough round into the oil. Fry 45–90 seconds per side until deep golden with some blistering.
   

   Don’t overcrowd—two at a time is ideal.

   
   
7. Drain: Transfer to a rack or paper towels. Immediately sprinkle with cinnamon sugar or salt if desired.
8. Serve: Eat hot with honey, powdered sugar, or pile on savory toppings for fry-bread tacos. Repeat with remaining dough.

discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".

Storage Instructions

• Room temp: Cool completely and store in an airtight container up to 1 day.
  

  Reheat in a 350°F oven for 6–8 minutes.

  
  
• Fridge: Up to 3 days wrapped tightly. Re-crisp in a hot skillet or oven.
• Freezer: Wrap individually and freeze up to 2 months. Reheat from frozen at 375°F for 8–10 minutes.
• Dough storage: Wrap and refrigerate raw dough up to 24 hours.
  

  Bring to room temp before shaping.

  
  

Benefits of This Recipe

• Budget-friendly: Flour + baking powder = magic without breaking the bank.
• Fast crowd-pleaser: Great for parties, game nights, or “I forgot dinner” emergencies.
• Customizable: Sweet or savory, gluten-friendly swaps, and topping freedom, IMO the best part.
• No special gear: A bowl and a pan are all you need. No mixer, no fancy thermometer required (though helpful).

What Not to Do

• Don’t overwork the dough: Knead just until it comes together. Tough dough = tough bread.
• Don’t fry in cool oil: Too low and it absorbs oil, turning greasy.
  

  Aim for 350–375°F.

  
  
• Don’t roll too thick: More than 1/4 inch and you’ll get raw centers. Not cute.
• Don’t overcrowd the pan: Temperature drops and the bread sulks instead of puffs.
• Don’t skip the center hole: It helps steam escape so you get puffy, even fry bread.

Alternatives

• Dairy twist: Replace water with warm milk or a 50/50 mix of milk and water for richer flavor.
• Butter lovers: Swap the tablespoon of oil in the dough for melted butter; fry in oil as usual.
• Gluten-free: Use a 1:1 gluten-free all-purpose blend with xanthan gum; add water slowly, as it may need slightly less.
• Baked version: Brush rounds with oil and bake at 450°F for 7–10 minutes. Not identical, but still tasty and lighter.
• Flavor boosts: Add 1 teaspoon vanilla for sweet applications or 1 teaspoon chili powder and 1/2 teaspoon cumin for savory.

FAQ

Can I make the dough ahead of time?

Yes.

Wrap tightly and refrigerate up to 24 hours. Let it sit at room temperature for 20–30 minutes before shaping so it’s easier to stretch.

What oil is best for frying?

Use a high-smoke-point neutral oil like canola, vegetable, or peanut oil. Olive oil can burn and add unwanted flavor here, FYI.

Why didn’t my fry bread puff?

Common culprits: oil too cool, dough rolled too thick, or overworked dough.

Also, that small center hole helps vent steam and encourages puffing.

Can I reduce the oil?

Shallow-frying with at least 1 inch of oil ensures even puffing and browning. You can pan-fry with less, but expect denser results and less blistering.

How do I keep them warm for a crowd?

Place cooked fry bread on a wire rack set over a sheet pan in a 200°F oven for up to 30 minutes. They’ll stay crisp without steaming.

Is sugar required in the dough?

No.

It’s optional. Sugar adds a hint of sweetness and helps browning, but the recipe works perfectly without it.

The Bottom Line

Easy Fry Bread RecipeSelect delivers maximum payoff with minimum effort: a quick-mix dough, a hot pan, and minutes to golden glory. Serve it sweet, stack it savory, or eat it plain over the stove like a legend.

Keep the oil hot, the dough relaxed, and the toppings generous. Your new weeknight flex is officially unlocked.

discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".