Presented by COOKING CLASSY
Servings: 8
Ingredients
- 2 1/4 cups (381g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp instant yeast or rapid-rise yeast
- 1/2 tsp salt
- 1 cup warm milk (heat to 110 degrees), plus more milk as needed
- 1 Tbsp butter, melted
- Vegetable oil for frying (about 3 to 4 cups)
Instructions
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In a mixing bowl, whisk together flour, baking powder, yeast, and salt, and make a well in the center of the mixture. Whisk melted butter and warm milk together and pour the milk mixture into the dry ingredients.
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Stir with a wooden spoon until mixture comes together and forms a rough ball, dough should be fairly sticky. If needed you can add an additional 1 – 2 Tbsp milk (cold milk is fine) to reach a good consistency but try not to overwork the dough).
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Cover the dough with plastic wrap and let rest for 10 minutes.
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Heat 1 inch of vegetable oil in a large saucepan over medium heat. Heat to 360 degrees F°.
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Divide rested dough into 8 equal pieces. Line a baking sheet with paper towels, and set aside.
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Working with floured hands and one piece of dough at a time (keep other pieces covered with plastic wrap), roll dough or pat dough out on a lightly floured surface into a 6-inch circle (for fry bread to cook more evenly you can make poke a small hole in the center of the dough which helps it not inflate excessively in the center).
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Carefully add rolled-out fry bread into hot oil, and cook until golden brown, then flip and cook opposite side until golden brown (this usually takes about 30 seconds per side though the second side tends to cook faster). Lift with tongs and let excess oil drain off back into the pan.
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Transfer to a paper towel-lined baking sheet to drain. Repeat the process with the remaining fry bread dough while monitoring the oil temp to keep it close to 360 degrees F°.
Notes
Nutrition estimate based on 1/4 cup vegetable oil being absorbed in total.
