Easy Homemade Fried Bread – Mel’s Kitchen Cafe

This easy homemade fry bread requires minimal ingredients and can be made by hand without a mixer. It’s delicious made into fry bread tacos or served with honey butter!

Get ready for the best fry bread! It’s soft and fluffy and so fun to make! You will always have to double the batch as this is almost impossible. ~ no It’s hot, golden, slathered with butter and honey, and eaten the moment it’s made.

4 reasons you’ll love this recipe

If you’re looking for the perfect fry bread recipe, this is it! Every time I serve this fry bread, I always ask for the recipe. Several friends have told me that they threw away their old favorite frybread/scone* recipes because they were too tasty.

1. The dough is very easy to mix by hand. You don’t need a mixer (but you can use a mixer fitted with a dough hook if you prefer). Be sure not to overwork the dough. No kneading required.
2. Although frybreads can often be heavy and dense, This recipe creates fluffy, airy frybreads. To achieve the perfect texture, follow recipe instructions to avoid overmixing.
3. This is such a fun recipe to make with kids. (Watch out for the hot oil, of course!) – This can help you mix the dough and press it into a circle (or whatever shape you want!).
4. Please give me some fried bread. Navajo style tacos topped with taco meat (my favorite recipe below) and toppings. Or finish your day with hot, golden fry bread slathered in honey and butter. I love it so much. I dare you to try just one.

*reference: Many people call this type of fried bread ‘scone.’ If so, welcome here. 😜 I grew up calling them that too. It wasn’t until I started a food blog that I realized that doing so offended people who were staunch advocates of British baked scones. Personally, I think there is room in the world. both Varieties of scones – rustic, fried, dripping with butter and honey, and luxurious, elegant, baked varieties.

How to make fried bread at home

1. Mix the simple dough until it forms a smooth, shaggy ball and then let it rest.
2. Divide into pieces and let rest again. The resting time helps the gluten relax and help the dough hold its shape and not bounce.
3. Press each piece of dough into a thick circle or oval.
4. Fry in hot oil until golden and cooked through.
5. Serve warm with butter and honey or make into fry bread tacos.

I place the bread right out of the oil onto a paper towel lined baking sheet. I try to keep them in a single layer or overlapping slightly (but don’t stack them directly on top of each other – they can get greasy and soggy). If making a large quantity at once, place the baked fry bread in a warm oven. When kept warm that way, they’ve been shown to retain their fresh flavor for up to an hour.

Taco Meat Recipe for Fry Bread Tacos

This Beef and Bean Taco Meat is a variation (a slightly easier version) of a popular taco meat recipe from my website that I use to serve as fry bread tacos.

A few final tips

• flour: You don’t want to add too much flour to this dough.. Measure the flour using a kitchen scale, or if you don’t have a scale, scoop the flour into a measuring cup and level it after it has risen.
• Size of fried bread: You can easily make the fry bread into smaller or larger shapes and sizes depending on the desired size and serving method. I usually make 8 5-6 inch fry breads from this recipe.
• doubling: This recipe can be easily doubled or tripled by doubling or tripling all the ingredients in a straight line.

I’ve been making these fry bread forever. I never thought I’d share it here on my blog, but the last three times I shared it, everyone was raving about how it deserved the spotlight, so here it is!

It’s not flashy or trendy, and some people may get angry because fried food sometimes has that effect. For the rest of us, it’s a keeper. 😉

It’s perfect for making a fun family dinner, and I also love making it for a group of teens. (They’re crazy about it, so it inevitably makes me feel like a rock star and not naively tell them how easy it is!) take pleasure in!

Easy home-made fried bread

produce: 8 fry bread

Preparation time: 15 minute minute

Cooking time: 20 minute minute

Break time:: 40 minute minute

Total Time: 1 hour hour 15 minute minute

• 3 ½ cup (532 g) All-purpose flour (see notes)
• 1 tablespoon baking powder
• 1 teaspoon instant yeast
• 1 teaspoon table salt
• 1 ½ cup (363 g) milk
• 2 tablespoon (24 g) olive oil
• Vegetable oil, for frying

cooking modePrevent your screen from going dark

• In a large hand mixing bowl or the bowl of a stand mixer fitted with the dough hook, combine the flour, baking powder, yeast, and salt.

• Heat the milk until warm to the touch but not hot (about 105 degrees F).

• Add the milk and olive oil to the dry ingredients and mix just until the dough comes together and forms a slightly fluffy ball of dough that cleans the sides of the bowl. The dough should be firm yet soft. If the dough seems too dry, add warm water one tablespoon at a time. Do not overmix the dough. Otherwise, the fry bread will be tough and not soft and fluffy.

• Cover the bowl and let the dough rest for 20 to 30 minutes. Although it doesn’t necessarily rise much, this resting period relaxes the gluten and makes it easier to round.

• Divide the dough into 8 pieces (about 116 g/4 ounces each). Take a break for 10 minutes.

• Press or roll each piece of dough into a 5- or 6-inch circle or oval. optional: If you want a more uniform thickness rather than having larger fluffy bubbles form during frying, use a sharp paring knife to cut a small slit in the center of each oval.

• Line a baking sheet with paper towels and set aside.

• Heat vegetable oil in an electric deep fryer or deep pot on the stove to 365 to 370 degrees Fahrenheit.

• Fry the bread until cooked through and no longer doughy in the center, 1 1/2 to 2 minutes per side.

• Using tongs, remove the fat from the bread and allow any remaining oil to drip back into the fryer/pot.

• Place the hot fry breads on the prepared baking sheets in a single layer (or slightly overlapping, but do not stack). If desired, place the baking sheet in a warm oven to keep the bread warm. I find that it keeps well in a warm oven for up to an hour before serving.

• Serve warm fry bread with honey and butter, or make fry bread tacos topped with taco meat and your favorite taco toppings.

flour: you really You don’t want to add too much flour to this dough. Use a scale to measure the amount of flour, or if you don’t have a scale, fluff the flour and level it in a measuring cup.
Size of fried bread: You can easily make your frybreads into smaller or larger shapes and sizes depending on how large you want them to be and how you want to serve them.
doubling: This recipe can easily be doubled or tripled. Double or triple all ingredients straight away.

lecture: Bread, main course

cooking: American

method: frying, stovetop

clothing material: 1 Bread frying (frying oil not included), calorie: 269calorie, carbohydrate: 48g, protein: 8g, province: 5g, Saturated Fat: 1g, Cholesterol: 2mg, sodium: 469mg, fiber: 2g, sugar: 2g