Easy Fry Bread
We are sharing a Fry Bread recipe with you and are so excited about it! This is something that my husband requested for me to make for 10-15 years, no joke. He grew up in Arizona and ate fry bread regularly while visiting the Navajo Nation. It is one of those foods that he has such fond memories of and really has wanted an allergy friendly version he could eat. In all honesty, I never tried because it seemed like it must be difficult and maybe not even possible for us. He would ask every few years and then I think he finally gave up asking. Over spring break this year, we traveled through the Navajo Nation and saw roadside stands for fry bread. With that came the request again that I make fry bread. My husband's birthday was right after we returned from our trip and he requested fry bread for his birthday dessert. What was I supposed to do with that?! Leave him high and dry on his birthday??
I set out to finally figure out how to make my husband’s fry bread dreams come true. After searching high and low, reading many traditional recipes, I figured I would give it a shot. It seemed easy enough and required very few ingredients. The first batch I literally only made 2 pieces of fry bread because I didn’t want to waste flour on a bust. I figured I would try using our pancake mix, the result was an instant fan favorite over here. It was shocking to me that it worked. My husband and our kids were all thrilled, but also irritated that I only made two. Not to worry, I made my test batch before my husband’s birthday so he got plenty of fry bread on his birthday along with the rest of the family. What I learned (for the thousandth time it feels like), is that I should always try to create a new recipe even if it seems impossible or difficult. Truth be told, this is one of the simplest recipes to make!
My husband remembers the fry bread he ate was on the thin side, but some photos I saw online were on the thicker side. This recipe will accommodate either, you just have to roll your dough to your desired thickness. We really hope you try this and enjoy it as much as we did.
1 Rustic Scoop™ Pancake and Waffle Mix
1 Cup 2 Tablespoons Water
1 ½ Tablespoons Oil of choice (we used light tasting olive oil)
1 teaspoon White vinegar
Coconut Powdered Sugar Ingredients
1 Cup Coconut sugar
⅓ Cup Tapioca starch
Preheat a deep frying pan with about 1 inch deep oil of choice. We used canola, but any oil will work. Heat the pan on medium heat while you make the dough. Be sure you know the smoke point of your oil and use a thermometer to keep an eye on your oil to be sure it doesn’t get too hot.
In a medium size bowl, put the Rustic Scoop™ Pancake and waffle mix. Add all of the liquid ingredients and stir together with a spoon until all of the ingredients are mixed well together. The dough will be thick, but able to be easily spread. Using a large cookie scoop (⅓ Cup) place a ball of dough between two pieces of parchment paper. Roll the dough out to your desired thickness using a rolling pin. Do not roll thinner than ¼ inch or the dough will break and no thicker than 1/2 inch or it will retain too much oil when fried.
Check the oil to be sure it is ready by putting a small piece of dough the size of a pea in the oil. If the oil begins to bubble around the dough your oil is read. If it doesn’t, let it heat up more. Once the oil is ready, gently remove the rolled out dough and gently place it in the oil. Let the dough fry briefly until it starts to bubble and then using tongs flip the dough and cook the other side. The fry bread should be golden on both sides but not brown. If you roll your dough thicker it will take longer to cook. Place your fry bread on a plate with paper towels to absorb any excess oil. Repeat until all of your fry bread is made. This recipe makes approximately 8 pieces of fry bread. This fry bread is best when fresh.
Top with powdered sugar and honey or maple syrup. To make your own coconut sugar powdered sugar, place the ingredients in a high powered blender. Blend on high until you have a fine powdered sugar. Enjoy!