A pan-fried bread recipe made with simple pantry ingredients. A versatile bread alternative to have as an afternoon snack idea. A yeastless bread recipe that you can prepare in under 20 minutes.
No deep-fry thermometer to measure how hot the oil is? No need to worry! You can dip the handle end of a wooden spoon in the oil. If it bubbles fairly steadily, then it’s ready. You may also use the popcorn method — which is placing a kernel of popcorn in the oil. It will pop when the oil reaches 350 to 360 degrees Fahrenheit.
There are a lot of ways you can serve this delicious fry bread. One is to dust the bread with powdered sugar and add a drizzle of honey or syrup. You may also add a little cinnamon to make it livelier. Another technique is to serve the bread as a taco salad base or with taco toppings. Another idea is to cut hot fry bread into wedges and serve with salsa or a dipping sauce.
Over kneading will make the bread hard and tough once it is cooked. The dough must be sticky enough but easy to work with. Keep your hands and work surface well-floured.
Grapeseed oil, vegetable oil, and canola oil are the best fat options for frying as they have a high smoke point.
Fry bread can be frozen for up to 3 months. Wipe the oil off with a paper towel once the bread cools and wrap it tightly in plastic, then place it in a freezer bag. For better results, freeze the uncooked dough when it’s still in a ball using the same type of packaging. Thaw the dough overnight in the refrigerator, unwrap it and let it reach room temperature before shaping and frying as normal.
A pan-fried bread that you can savor with a perfect bottle of rosé wine.
- Provencal Rosé
- White Zinfandel
- Loire Valley Rosé