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Sourdough Fry Bread

Golden, puffy, and slightly chewy sourdough fry bread made with simple ingredients and minimal fuss. Perfect for a comforting treat or a crowd-pleasing snack.
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Prep Time 30 minutes
Cook Time 15 minutes
Servings 8 pieces

Equipment

  • Large bowl
  • Kitchen towel
  • Plastic wrap
  • Kitchen scale Optional for precise portioning
  • Large skillet or Dutch oven
  • Slotted spoon
  • Wire rack for draining
  • Baking Sheet
  • paper towels for draining

Ingredients
  

Dough Ingredients

  • 240 grams hot water about 1 cup
  • 100 grams sourdough discard scant 1/2 cup
  • 425 grams all-purpose flour about 3 1/4 cups
  • 7 grams salt about 1 teaspoon
  • 15 grams baking powder about 1 Tablespoon

Frying Ingredients

  • 750 ml vegetable or coconut oil for frying

Optional Toppings

  • Melted unsalted butter for brushing
  • Honey for drizzling
  • Flaky salt for sprinkling

Instructions
 

  • Combine the wet ingredients: Pour hot water into a large bowl and stir in sourdough discard. Whisk to combine.
  • Add the dry ingredients: Add all-purpose flour, salt, and baking powder to the same bowl.
  • Mix the dough: Start mixing everything together until it mostly comes together. It will look shaggy.
  • Knead your dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic.
  • Let it rest: Lightly oil a clean bowl, place your dough inside, cover, and let it rest for about 30 minutes.
  • Portion it out: Turn the dough out and divide it into 8 equal pieces.
  • Shape your fry bread: Gently roll or flatten each piece of dough into a disc, about 1/4 inch thick.
  • Heat the oil: Pour vegetable or coconut oil into a large skillet or Dutch oven. Heat over medium-high heat until it reaches about 350-375°F (175-190°C).
  • Fry away!: Carefully place one or two dough discs into the hot oil. Do not overcrowd the pan.
  • Golden brown perfection: Fry each side for about 1-2 minutes until golden brown and puffed up.
  • Drain the goodness: Use a slotted spoon to lift the fry bread out of the oil. Place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain excess oil.
  • Dress it up (Optional): While still warm, brush with melted butter, drizzle with honey, and sprinkle with flaky salt.

Notes

Fry bread is best enjoyed fresh and warm. If storing leftovers, cool completely and store in an airtight container at room temperature for up to 2 days. Reheat in a toaster oven or dry skillet.