Recipe

Rustic Fry Bread Recipe

Golden, blistered fry bread with crisp edges and a tender, chewy center. Make it sweet, make it savory, and definitely make extra.

By Matt Campbell

•

4.9

A stack of rustic fry bread on a plate with golden blistered bubbles, lightly dusted with powdered sugar, sitting on a wooden table in warm window light

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There are days when you want a dessert. There are days when you want dinner. And then there are days when you want hot, golden, just-fried bread that can be either one depending on what you drizzle, sprinkle, or pile on top.

This rustic fry bread is that kind of magic. The outside gets crisp with those little blistery bubbles you want to tap with your fingernail. The inside stays soft and chewy, ready to soak up honey, cinnamon sugar, taco toppings, or a swipe of salted butter that melts on contact.

No fancy flour. No complicated proofing. Just a simple dough, a little rest time, and a pan of oil. You are 30 minutes away from a very good idea.

A hand stretching a round of fry bread dough on a floured countertop, with a small bowl of flour and a rolling pin nearby

Why It Works

Crisp edges, tender middle: A quick rest keeps the dough relaxed so it puffs and fries evenly.
Reliable browning: Oil around 350°F to 365°F gives you golden fry bread without greasy results.
Flexible flavor: Keep it classic and neutral, or add a little sugar for dessert mode.
Forgiving shaping: Rustic is the point. Uneven edges mean extra crispy bits.

Pairs Well With

Storage Tips

Fry bread is at its peak right after frying, but leftovers still have a very happy second life.

Room temperature (best for same day)

Cool completely, then store in a loosely closed bag or container for up to 1 day. Too airtight can soften the crust.

Refrigerator

Store in an airtight container for up to 3 days. Expect the bread to soften, which is totally fixable when reheated.

Freezer

Freeze cooled fry bread with parchment between pieces in a freezer bag for up to 2 months.

How to reheat (crisp it back up)

Oven: 375°F for 6 to 10 minutes.
Air fryer: 350°F for 3 to 5 minutes.
Skillet: Dry skillet over medium heat, 1 to 2 minutes per side.
Microwave: Works in a pinch, but it makes fry bread soft. If you microwave, follow with a quick skillet crisp.

Common Questions

Why is my fry bread greasy?

Oil that is too cool is the usual culprit. Aim for about 350°F to 365°F and let the oil recover between batches. Greasiness can also happen if the dough is rolled too thick, the pan is overcrowded (which drops the temp fast), or the bread is not drained well. Fry in smaller batches and drain on a rack if you can.

Do I need yeast?

No. This recipe uses baking powder for lift, which keeps it quick and weeknight-friendly.

Can I make the dough ahead?

Yes. Mix, cover, and refrigerate up to 24 hours. For the puffiest fry bread, it is best within 12 to 24 hours (it may puff a little less the longer it sits). Bring to room temp for 20 to 30 minutes so it is easy to stretch.

What toppings work best?

Sweet: honey, cinnamon sugar, powdered sugar, jam, Nutella, berries, whipped cream. Savory: taco meat, chili, beans, shredded cheese, salsa, sour cream, pickled jalapeños.

Can I bake fry bread instead of frying?

You can, but it will be more like flatbread. If you want a lighter option, brush rounds with oil and bake at 450°F until browned, about 8 to 14 minutes total depending on thickness and your oven, flipping once.

Why won’t my dough stretch?

It is usually too tight from mixing. Let it rest longer. Ten extra minutes can turn a tug-of-war into an easy stretch.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Kitchen scale (optional but helpful for consistent results)
Whisk or fork
Heavy-bottomed pot or deep skillet (cast iron is great)
Thermometer (helpful for oil temp, optional but recommended)
Tongs or a spider strainer
Paper towels or a wire rack set over a sheet pan

I love recipes that feel like a secret you can pull off on a random Tuesday. Fry bread is exactly that. The first time I made it, I was supposed to be “testing” and I ended up standing at the stove eating one straight off the rack like I was guarding it from imaginary kitchen thieves. It is humble dough with big personality. If you get a few misshapen pieces, congratulations. Those are the ones with the best crispy edges.

Rustic Fry Bread Recipe

(4.9 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8 fry breads

Ingredients

2 1/2 cups (300g) all-purpose flour, plus more for shaping
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon granulated sugar (optional, for sweeter fry bread)
1 cup (240g) lukewarm water (warm is fine too), plus 1 to 3 tablespoons more as needed
2 tablespoons melted butter or neutral oil (optional but adds tenderness)
Neutral oil for frying (canola, vegetable, or peanut), about 2 to 3 cups depending on your pan

Optional toppings: honey, cinnamon sugar, powdered sugar, taco meat, chili, shredded cheese, salsa, sour cream.

Instructions

Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, salt, and sugar (if using).
Add water and bring it together. Pour in 1 cup water and the melted butter or oil (if using). Stir with a fork or spatula until a shaggy dough forms. If it looks dry, add more water 1 tablespoon at a time until it comes together. You want a dough that is soft and slightly tacky, but it should not leave dough stuck all over your fingers.
Note: Lukewarm water just helps the dough mix smoothly. No yeast tricks needed here.
Knead briefly and rest. Turn dough onto a lightly floured surface and knead 1 to 2 minutes, just until smooth. Cover with a bowl or wrap and let rest for 10 minutes. This makes shaping easier and helps puffing.
Heat the oil (and set up safely). In a heavy pot or deep skillet, heat 1 to 1 1/2 inches of oil to 350°F to 365°F. Set up a wire rack or paper towels nearby. Keep the pan steady, do not overfill it, and keep kids and pets clear of the stove.
Divide and shape. Cut dough into 8 pieces. Working with one piece at a time, flatten into a rustic round about 1/4-inch thick (the diameter can land anywhere around 6 to 7 inches depending on how it stretches). Use your fingers to stretch and gently pull the dough. Make a 1-inch slit in the center, or poke a small hole, so it fries evenly and does not balloon like a pillow.
Fry. Carefully lay the dough into the hot oil. Fry 60 to 90 seconds per side, until deeply golden with blistered spots. You are looking for a set surface with no pale, doughy patches. Adjust heat as needed to keep oil in range, and avoid overcrowding the pan so the temperature stays steady.
Drain and season. Transfer to the rack or paper towels. Sprinkle with a pinch of salt if you are going savory, or go straight to cinnamon sugar or honey if you are going sweet.
Serve hot. Eat immediately for maximum crunch. If making a batch, keep finished fry bread warm in a 200°F oven while you fry the rest.

A piece of fry bread frying in a cast iron skillet with bubbling oil, turning golden brown at the edges

Oil tip: Cool oil completely, then strain and store if it still smells clean and looks clear. If it smells off, looks very dark, or has lots of burnt bits you cannot strain out, it is time to discard.

Nutrition information is estimated.

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