- All-purpose flour: Choose unbleached varieties for the best flavor and texture, ensuring your flour is fresh and free from any musty odors that could affect taste
- Baking powder: Use double-acting baking powder that’s within its expiration date for optimal rising power and consistent puffing during frying
- Fine salt: Sea salt or kosher salt works perfectly to enhance the bread’s flavor without overpowering the subtle taste of the dough
- Warm water: Use water heated to approximately body temperature, which helps activate the baking powder while creating the proper dough consistency
- Neutral vegetable oil: Select oils with high smoke points like canola, vegetable, or peanut oil for safe frying at the required temperatures
Step-by-Step Preparation
- Dough Formation
- Combine the all-purpose flour, baking powder, and salt in a large mixing bowl, whisking them together thoroughly to ensure even distribution of the leavening agent throughout the flour mixture. Gradually add the warm water while stirring continuously with a wooden spoon or your hands, adding just enough liquid to form a soft, pliable dough that holds together without being overly sticky or difficult to handle.
- Kneading Process
- Transfer the formed dough to a lightly floured work surface and knead gently for three to five minutes, using the heel of your hand to push the dough away from you, then folding it back over itself and rotating a quarter turn. This gentle kneading develops just enough gluten structure to create tender bread without making it tough, so avoid overworking the dough which could result in dense, chewy fry bread.
- Resting Period
- Cover the kneaded dough with a clean kitchen towel or plastic wrap and allow it to rest at room temperature for thirty minutes, during which time the flour will fully hydrate and the gluten will relax, making the dough easier to roll and shape. This resting period also allows the baking powder to begin working, contributing to the light, airy texture that makes properly made fry bread so irresistible.
- Shaping Technique
- Divide the rested dough into six to eight equal portions using a sharp knife or bench scraper, then roll each piece between your palms to form smooth balls before flattening them into disks approximately one-quarter inch thick. Work on a lightly floured surface to prevent sticking, and try to keep the thickness uniform across each piece to ensure even cooking and consistent results.
- Oil Heating
- Pour enough vegetable oil into a heavy-bottomed pan or deep skillet to reach a depth of one to two inches, then heat over medium heat until the oil reaches 350°F as measured with a candy thermometer or digital instant-read thermometer. Maintaining proper oil temperature is crucial for achieving the characteristic golden color and crispy texture while preventing greasy, oil-soaked bread that results from frying at too low a temperature.
- Frying Excellence
- Carefully slide each flattened dough piece into the hot oil one at a time, watching as it immediately begins to bubble and puff, which indicates the oil temperature is correct and the baking powder is creating the desired lift. Fry for one to two minutes per side until each piece achieves a beautiful golden brown color, then remove with a slotted spoon or spider and drain on paper towels to remove excess oil.
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