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Homemade Fry Bread

Crispy, doughy and totally delicious, this fry bread is fantastic with nearly any sweet or savory toppings you can think of. We love it with a little butter, a drizzle of honey and a squeeze of lemon. —Thelma Tyler, Dragoon, Arizona
  • Total Time
    Prep: 20 min. + standing Cook: 15 min.
  • Makes
    12 servings


  • 2 cups unbleached flour
  • 1/2 cup nonfat dry milk powder
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4-1/2 teaspoons shortening
  • 2/3 to 3/4 cup water
  • Oil for deep-fat frying
  • Butter, honey and lemon juice, optional


  • Combine flour, dry milk powder, baking powder and salt; cut in shortening until crumbly. Add water gradually, mixing to form a firm ball. Divide dough; shape into 12 balls. Let stand, covered, for 10 minutes. Roll each ball into a 6-in. circle. With a sharp knife, cut a 1/2-in.-diameter hole in center of each.
  • In a large cast-iron skillet, heat oil over medium-high heat. Fry dough circles, one at a time, until puffed and golden, about 1 minute on each side. Drain on paper towels; if desired, serve warm with butter, honey and fresh lemon juice.
Nutrition Facts
1 piece: 124 calories, 5g fat (1g saturated fat), 1mg cholesterol, 234mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 3g protein.

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  • jeanemed
    Aug 9, 2020

    Thanks. I don’t know if this is like something served on South America or not, but this is very tradition southwestern food found in Utah and Arizona. Very similar to the fry bread made by the Navajo Indians. I’ve eaten this kind of fry bread at Indian Pow Wows in Utah. Thanks again for the recipe.

  • tatiana363
    Jul 18, 2020

    Delicious but then again anything fried is delicious. To both Tete and Donna.... how about trying to make it first before posting any stars. Both of you shouldn't have posted reviews.

  • Donna
    Jun 3, 2020

    Tete: Unfair to rate zero stars if you haven't tried making the dish!

  • Tete
    Apr 25, 2020

    I am from Uruguay, South America, and down there this is called TORTAS FRITAS. They also cook it in Argentina, and it's part of our culture. We seldom use honey on top, or anything sweet for that matter, just plain. I have seen a version of it in some Mexican restaurants, they are called Sopapillas and as they don't make the little hole in the middle, they come out blown up. They are also sweeter than the real thing. All right, I suppose... but I prefer the actual south American version. I use only Crisco for frying, but NOT the buttery kind. I make them at home all the time even though I have been in the States since 1964. Try it!