Skip to content

Fry Bread II

Frybread (also spelled fry bread) is a flatbread fried or deep-fried in oil, shortening, or lard. The dough is generally leavened by yeast or baking powder. Frybread can be eaten alone or with various toppings such as honey, jam, or hot beef. It can also be made into tacos (Indian tacos). It is a simple complement to meals.

No ratings yet
Source CC-BY-SA-4.0
Credit

"Fry Bread II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Fry_Bread_II, revision 4512681), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Fry_Bread_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Revision 4512681

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Ingredients 5 ingredients

  1. 2 cups flour
  2. 1 tablespoon baking powder
  3. 1 teaspoon seasoning salt or table salt
  4. 1 cup hot tap water
  5. Vegetable oil (to fry)

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. Mix the flour, baking powder, salt, and water together in a bowl to make a dough.
  2. Grease your hands with the vegetable oil in order to shape the dough into a ball. After that, leave the dough in the bowl and cover it with a towel and set in warm place for about 20 minutes. The longer you leave the dough the fluffier the bread will be.
  3. When ready to make the bread, heat the vegetable oil to about 375°F. Make sure the oil is at least 1 inch deep in your frying pan. Put a small ball of dough in the grease as a test. If the oil is hot enough, the ball should float on the grease. If it sits on the bottom, the oil isn't hot enough.
  4. When your oil is ready, take a ball of dough about the size of a golf ball and stretch it out in your greased hands. Keep stretching it out until the dough is flattened out to about the size of a large cookie.
  5. Poke a tiny hole in the center of the dough with your finger. Next, carefully lay it in the hot oil. Let your dough brown to a golden brown color before turning it over and frying the other side.
  6. After cooking the frybread, drain it on paper towels. It's best to serve it as soon as you can.

Plating

The plating picture will go here.

Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.

Create your own image with FoodStudio