This easy homemade fry bread uses just a few pantry ingredients and can be mixed by hand—no mixer required. It’s wonderful served as fry bread tacos or simply with butter and honey.
Prepare for tender, fluffy fry bread that’s crisp and golden on the outside and soft inside. These come together quickly and are irresistible hot from the fryer. I usually double the batch because they disappear fast—especially when brushed with butter and drizzled with honey.
4 Reasons to Love This Recipe
If you want a straightforward, reliable fry bread recipe, this one delivers every time. Guests ask for the recipe whenever I make it, and many have stopped using their older versions after trying this. Here’s why it’s so popular:
- Easy to mix by hand. No stand mixer is required—just a bowl and a spoon. If you do use a mixer, a dough hook works fine, but the dough should not be overworked or kneaded.
- Light, fluffy texture. Many fry bread recipes yield dense results, but this method keeps the interior airy. The key is minimal mixing and letting the dough rest so the gluten relaxes.
- Great for kids and beginners. Kids can help measure, mix, and press the dough into shapes (always supervise around hot oil).
- Versatile serving options. Serve warm with honey and butter, or top with taco meat and your favorite taco toppings for Navajo-style fry bread tacos.
Note: Some people call this style of fry bread “scones.” If that’s what you grew up calling them, that’s fine—this recipe welcomes both names.
How to Make Homemade Fry Bread
- Combine the dry ingredients and stir in warm milk and oil to form a soft, slightly shaggy dough.
- Let the dough rest so the gluten relaxes and the dough is easier to shape.
- Divide the dough into portions and press each into a round or oval about 5–6 inches across.
- Fry in hot oil until golden and cooked through, 1½–2 minutes per side.
- Drain briefly on paper towels and serve warm with butter and honey, or top with taco meat and garnishes.
After frying, I lay the fry breads on a paper towel–lined baking sheet in a single layer or slightly overlapping. Avoid stacking them while hot to prevent sogginess. If I’m cooking several batches, I keep finished pieces in a warm oven—this helps them stay fresh for about an hour.
Taco Meat Recipe for Fry Bread Tacos
This simple beef-and-bean taco meat is an easy, flavorful topping when serving fry bread tacos. It’s a convenient alternative to more involved taco recipes and pairs well with shredded lettuce, tomatoes, cheese, and sour cream.
Fry Bread Taco Meat
- 1 1/2 pounds lean ground beef
- 8-ounce can tomato sauce
- 1/3 cup water
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 can pinto beans, rinsed and drained
Brown the ground beef in a skillet with a pinch of salt and pepper, breaking it into small pieces. Drain excess grease. Stir in the tomato sauce, water, and seasonings, then add the pinto beans. Simmer 5–10 minutes, adding a little water if you prefer a thinner consistency. Serve warm on top of fry bread with desired taco toppings.
A Few Last Tips
- Flour: Avoid over-measuring flour. Use a kitchen scale when possible or fluff the flour, spoon it into a measuring cup, and level it off to prevent a dry, dense dough.
- Size: You can form larger or smaller fry breads. This recipe makes about eight 5–6 inch pieces, but adjust as you like.
- Scaling: Easily double or triple the recipe by multiplying all ingredients evenly when serving larger groups.
This is one of my long-time favorites. I’ve made this fry bread for years and finally decided to share it because friends insisted it deserved wider recognition. It’s not trendy, but it’s dependable and delicious—perfect for family dinners or feeding a crowd.
Teenagers especially love it, and it’s a fun, hands-on recipe to serve for casual gatherings. Keep an eye on the oil temperature and don’t overwork the dough, and you’ll have golden, tender fry breads every time. Enjoy!
Easy Homemade Fry Bread
Ingredients
- 3 3/4 cups all-purpose flour (532 g)
- 1 tablespoon baking powder
- 1 teaspoon instant yeast
- 1 teaspoon table salt
- 1 1/2 cups milk (363 g), warmed
- 2 tablespoons olive oil (24 g)
- Vegetable oil, for frying
Instructions
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In a large bowl (or in a stand mixer bowl fitted with a dough hook), whisk together flour, baking powder, instant yeast, and salt.
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Warm the milk until it feels warm to the touch but not hot (about 105°F / 40°C).
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Add the warm milk and olive oil to the dry ingredients. Mix just until a soft, slightly shaggy dough forms and clears the sides of the bowl. If the dough is too dry, add warm water a tablespoon at a time. Do not over mix.
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Cover the bowl and let the dough rest 20–30 minutes. It may not rise significantly, but the rest relaxes the gluten and makes shaping easier.
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Divide the dough into 8 portions (about 116 g / 4 oz each). Let the pieces rest for 10 minutes.
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Press or roll each portion into a 5–6 inch circle or oval. Optionally cut a small slit in the center to help them fry to a more even thickness rather than puffing into large bubbles.
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Line a baking sheet with paper towels and set aside.
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Heat vegetable oil in a deep fryer or a heavy saucepan to 365–370°F (185–188°C).
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Fry each bread 1½–2 minutes per side, until golden and cooked through. Use tongs to turn and remove, allowing excess oil to drip back into the pot.
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Place fried breads on the prepared baking sheet in a single layer or slightly overlapping. Keep warm in a low oven if cooking multiple batches; they stay fresh for about an hour this way.
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Serve warm with butter and honey, or top with the prepared taco meat and favorite taco toppings.
Notes
Size: Shape smaller or larger fry breads depending on how you plan to serve them. This recipe usually yields eight 5–6 inch breads.
Doubling: The recipe scales easily—double or triple all ingredients as needed.
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Calories: 269kcal
,
Carbohydrates: 48g
,
Protein: 8g
,
Fat: 5g
,
Saturated Fat: 1g
,
Cholesterol: 2mg
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Sodium: 469mg
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Fiber: 2g
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Sugar: 2g