Table of Contents
Why Make This Recipe
Fry Bread is a delicious and versatile dish with a rich cultural background, especially in Native American cuisine. It can be enjoyed on its own or topped with various ingredients to create a hearty meal. Fry Bread offers a crispy exterior with a soft, fluffy inside. Making it at home provides a satisfying cooking experience and the chance to share it with family and friends.
How to Make Fry Bread
Ingredients
- 2 cups dried pinto beans, rinsed and drained or 1 16-ounce can pinto beans, rinsed and drained
- Water
- 2 to 3 slices bacon, chopped and cooked
- 1 pound ground beef, cooked and drained
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup hot water (about 130°F)
- Vegetable oil, for frying
- Shredded lettuce, for serving
- Sour cream, for serving
- Chopped tomatoes, for serving
- Sliced avocados, for serving
- Shredded cheese, for serving
Directions
- Place the rinsed dried beans in a slow cooker and cover them with water. Cook on low for 4 to 5 hours, or until the beans start to become tender.
- Add the cooked bacon and ground beef to the slow cooker and continue to cook on low for an additional 1 to 2 hours, or until the beans are fully tender. If using canned beans, combine them with the cooked ground beef and bacon in the slow cooker and cook on low for 2 hours. Set aside once ready.
- To make the fry bread, sift the flour, baking powder, and salt together in a medium bowl. Add the hot water and mix with your hands until a sticky dough forms. Cover and let it rest for 10 minutes.
- While the dough is resting, preheat the oven to 200°F. Fill a large saucepan with 1 to 2 inches of oil and heat over medium-high to about 350°F.
- Break off golf ball-sized pieces of dough and roll them into balls about 1 ½ inches wide. On a lightly floured surface, roll each ball into a thin circle that is 6 to 7 inches in diameter.
- Working in batches, fry each piece of dough in hot oil. Cook until the dough is golden and puffs up, about 20 seconds. Flip and fry on the other side for another 10 to 20 seconds. Place on a paper towel-lined plate to drain. Keep the fried bread warm in the oven while frying the rest.
- Spread the prepared beans over the fry bread, top with your preferred toppings, and serve warm.
How to Serve Fry Bread
Fry Bread can be served in various ways. You can enjoy it simply with beans, or you can add your favorite toppings like shredded lettuce, sour cream, chopped tomatoes, sliced avocados, and shredded cheese. It makes a great dish for gatherings or a cozy family dinner.
How to Store Fry Bread
To store leftover Fry Bread, place it in an airtight container once it has cooled down. It can be stored in the refrigerator for up to 3 days. For longer storage, freeze the fry bread in a freezer-safe bag or container for up to 2 months. When ready to eat, reheat in the oven or skillet until heated through.
Tips to Make Fry Bread
- Make sure the oil is hot enough before adding the dough, as this will help achieve a nice puff and golden color.
- If the dough feels too sticky, add a little more flour when rolling it out, but be careful not to add too much.
- For a twist, try adding herbs or spices to the dough for added flavor.
Variation
You can experiment with different toppings or fillings for Fry Bread. Try adding chili, cheese, or even sweet toppings like honey or jam for a dessert-style version.
FAQs
1. Can I use other types of beans for this recipe?
Yes, you can use other types of beans like black beans or kidney beans if you prefer.
2. Is Fry Bread gluten-free?
Traditional Fry Bread is made with all-purpose flour, which contains gluten. You can try using gluten-free flour as a substitute, but the texture may differ.
3. How can I make the dough less sticky?
If the dough is too sticky, try adding a small amount of flour gradually until it reaches a manageable consistency while still being slightly sticky.
Fry Bread
Ingredients
Method
- Place the rinsed dried beans in a slow cooker and cover them with water. Cook on low for 4 to 5 hours, or until the beans start to become tender.
- Add the cooked bacon and ground beef to the slow cooker and continue to cook on low for an additional 1 to 2 hours, or until the beans are fully tender.
- If using canned beans, combine them with the cooked ground beef and bacon in the slow cooker and cook on low for 2 hours. Set aside once ready.
- Sift the flour, baking powder, and salt together in a medium bowl.
- Add the hot water and mix with your hands until a sticky dough forms. Cover and let it rest for 10 minutes.
- While the dough is resting, preheat the oven to 200°F and fill a large saucepan with 1 to 2 inches of oil. Heat over medium-high to about 350°F.
- Break off golf ball-sized pieces of dough and roll them into balls about 1 ½ inches wide. On a lightly floured surface, roll each ball into a thin circle that is 6 to 7 inches in diameter.
- Working in batches, fry each piece of dough in hot oil. Cook until the dough is golden and puffs up, about 20 seconds. Flip and fry on the other side for another 10 to 20 seconds.
- Place on a paper towel-lined plate to drain and keep the fried bread warm in the oven while frying the rest.
- Spread the prepared beans over the fry bread, top with your preferred toppings, and serve warm.
