Indian Frybread (Crispy Outside, Puffy Inside, Always Delicious)
Indian Frybread is a warm, chewy, golden disc of deliciousness that has been passed down through generations of Native American cooking. Whether topped with honey, sprinkled with powdered sugar, or loaded up with taco fixings, it’s the kind of comfort food that’s simple, satisfying, and deeply nostalgic.
This recipe uses pantry basics and comes together in under an hour, making it perfect for everything from lazy brunches to full-on family feasts.
Why I Love This Recipe
There’s a magic moment when Indian Frybread puffs up in the oil—crisping to golden perfection on the outside while staying soft and tender inside. That moment? It’s why I come back to this recipe again and again.
✨ Just 7 simple ingredients
✨ Crisp edges, fluffy middle
✨ Works for both sweet & savory toppings
✨ Budget-friendly and deeply satisfying
Whether I’m pairing it with Crockpot Nacho Dip or building a loaded Walking Taco Bar, frybread is a go-to for feeding a crowd or feeding your soul.
🛒 Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup warm water (more if needed)
- ¼ cup milk
- 2 tablespoons vegetable oil (plus more for frying)
🔁 Ingredient Notes & Substitutions
- Milk – Adds softness; you can substitute with water if needed.
- Vegetable oil – Great for frying; avocado or canola oil work too.
- Whole wheat flour – Sub up to 1 cup for a nuttier, denser frybread.
- Topping options – Go sweet with honey or savory with ground beef and beans.
👩🍳 How to Make Indian Frybread
1. Mix the Dough
In a large bowl, whisk together flour, baking powder, and salt. Gradually add warm water, milk, and 2 tablespoons of oil. Mix until the dough begins to come together.
2. Knead Lightly
Transfer dough to a floured surface and knead for 2 minutes until smooth. It should be soft but not sticky. Adjust with a little more flour or water if needed.
3. Let It Rest
Cover the dough with a damp towel and let it rest for 15–20 minutes. This helps the gluten relax, making it easier to shape.
4. Shape the Frybread
Divide into 8–10 equal pieces. Roll each into a ball, then flatten into a round disk about ¼ inch thick. Slightly thicker = fluffier.
5. Fry Until Golden
Heat 1–2 inches of oil in a heavy skillet or fryer to 350°F (175°C). Fry one piece at a time for 1–2 minutes per side, or until puffed and golden.
Use a slotted spoon to transfer to a paper towel-lined plate to drain excess oil.
🔥 Pro Tips for Frybread Success
- Don’t overwork the dough – Just knead until smooth.
- Keep oil hot – 350°F ensures crispy, puffed results.
- Avoid crowding – Fry in batches for even cooking.
- Drain well – A quick blot on paper towels keeps them from turning greasy.
🍽 Serving Suggestions
Sweet Toppings:
- Drizzle with honey and dust with powdered sugar
- Spread with butter and sprinkle cinnamon sugar
- Top with jam, Nutella, or whipped cream
Savory Toppings:
- Use as a base for frybread tacos (like in a Walking Taco Bar)
- Pair with Totchos for a creative appetizer board
- Serve alongside Easy Turkey Wings or Mexican Chicken and Rice Casserole
🧊 Storage & Reheating Tips
To Store:
Keep in an airtight container at room temperature for up to 2 days. Reheat in a dry skillet to crisp back up.
To Freeze:
Place cooked frybread between layers of parchment paper in a freezer bag. Freeze for up to 2 months. Thaw and reheat in the oven or skillet.
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📝 Final Thoughts
Indian Frybread is a golden, pillowy canvas that’s just waiting for you to customize. Sweet or savory, breakfast or dinner—it’s the kind of recipe that feels like home no matter how you serve it.
Give it a try, and don’t forget to tag @Chefmaniac when you share your creations. We love seeing how you make these recipes your own!
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