Old-Fashioned Fried Bread in 15 Minutes! Only 4 Simple Ingredients -Definitely A Must Try
Old-Fashioned Fried Bread in 15 Minutes! 🍞 Only 4 Simple Ingredients -Definitely A Must Try! is a easy American Southern / Native American recipe that serves 4. 125 calories per serving. Recipe by Small Town Southern Wife on YouTube.
Prep: 33 min | Cook: 10 min | Total: 53 min
Cost: $0.67 total, $0.17 per serving
Ingredients
- 1 cup All-Purpose Flour (sifted)
- 1.5 teaspoons Baking Powder (double‑acting)
- 0.5 teaspoon Salt (kosher or table salt)
- 0.33 cup Water (heated to near boiling (microwave 60 seconds))
- 3 tablespoons Avocado Oil (for frying; can use any high‑heat oil)
- to taste Extra Salt (for sprinkling on finished bread)
Instructions
Measure dry ingredients
In a mixing bowl combine 1 cup all‑purpose flour, 1½ teaspoons baking powder and ½ teaspoon salt. Stir to distribute evenly.
Time: PT5M
Heat water and form dough
Heat 1/3 cup water in the microwave for 60 seconds until very hot. Pour the hot water into the flour mixture and stir until a shaggy dough forms, scraping the sides of the bowl.
Time: PT2M
Temperature: near boiling
Rest the dough
Cover the bowl with a clean kitchen towel and let the dough rest for 15 minutes. This relaxes the gluten and makes the dough easier to roll.
Time: PT15M
Knead and divide
Dust a clean countertop with a little flour. Turn the rested dough onto the surface, knead gently for about 1‑2 minutes, then divide into 4 equal pieces.
Time: PT5M
Roll out the pieces
Using a rolling pin, roll each piece into a thin round about ¼‑inch thick (or thinner). Dust both sides lightly with flour.
Time: PT5M
Heat oil
Add 3‑4 Tbsp avocado oil to the skillet, about 1/8‑inch deep. Heat over medium‑high until the oil sizzles and a small piece of dough bubbles immediately.
Time: PT3M
Temperature: 350°F
Fry first piece
Carefully place one rolled dough piece into the hot oil. Fry 1‑2 minutes until golden brown, then flip, press gently with a spatula to release bubbles, and fry the other side until golden.
Time: PT2M
Temperature: 350°F
Fry remaining pieces
Repeat the frying process with the remaining three pieces, adjusting heat as needed to keep the oil hot but not smoking.
Time: PT5M
Temperature: 350°F
Drain and season
Transfer each fried bread to a plate lined with paper towels to drain excess oil. While still warm, sprinkle lightly with extra salt.
Time: PT1M
Nutrition Facts
- Calories
- 125
- Protein
- 3 g
- Carbohydrates
- 22 g
- Fat
- 3 g
- Fiber
- 1 g
Dietary info: Vegetarian, Vegan
Allergens: Wheat
Ingredient Substitutions
- Instead of All-Purpose Flour: self‑rising flour (omit baking powder and salt)
- Instead of Baking Powder: cream of tartar + baking soda
- Instead of Salt: sea salt
- Instead of Water: warm milk for richer flavor
- Instead of Avocado Oil: vegetable oil, canola oil, lard, coconut oil
Equipment Needed
- Mixing Bowl
- Measuring Cups and Spoons
- Whisk or Spoon
- Rolling Pin
- Skillet
- Paper Towels
- Stove
- Microwave
Critical Steps — Do Not Skip
- Resting the dough for 15 minutes
- Ensuring the oil is hot enough before adding dough
- Rolling the dough thin for crisp texture
Chef Tips from the Video
- Use hot water to give the dough an instant lift from the baking powder.
- Press gently with a spatula after flipping to release trapped air bubbles for an even crust.
Troubleshooting
Dough is too sticky
Add a tablespoon of flour at a time until manageable.
Dough is dry and cracks
Add a splash of warm water (1‑2 Tbsp) and knead gently.
Bread does not puff or develop bubbles
Make sure the oil is hot enough; test with a tiny piece of dough first.
Bread absorbs too much oil
Increase oil temperature slightly and fry each side only 1‑2 minutes.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months; reheat in a skillet or oven.
Room temperature: Best eaten same day; can sit at room temperature for up to 6 hours.
Make-Ahead Tips
- Prepare the dough ahead of time and refrigerate for up to 12 hours before frying.
- Fried bread can be frozen after cooling; reheat in a hot skillet for crispness.
Frequently Asked Questions
What is the cultural significance and history of Navajo fried bread in Native American cuisine?
Navajo fried bread, also called "frybread," originated during the 1860s when the U.S. government supplied government‑issued flour, sugar and lard to the Navajo people. It became a staple because it required only a few pantry items and could be fried quickly to accompany soups, stews, or beans.
How was fried bread traditionally served in Navajo households?
Traditionally, fried bread was served hot alongside vegetable soups, bean stews, or as a base for toppings like honey, jam, or savory meats. It was often broken into pieces and used to scoop up broth.
What regional variations of fried bread exist within Native American cuisine?
Different tribes have their own twists: some add a pinch of sugar for a sweeter version, others incorporate cornmeal or use lard instead of oil. In the Southwest, it may be seasoned with chili powder, while in the Pacific Northwest, pine nuts are sometimes added.
During what occasions is Navajo fried bread traditionally prepared?
Frybread is common at family gatherings, powwows, and community feasts. It is also a comfort food served during everyday meals when resources are limited, making it both a celebratory and everyday dish.
What authentic ingredients are used in traditional Navajo fried bread versus modern substitutes?
The authentic recipe uses only flour, water, salt and a leavening agent (baking powder or soda) fried in lard or oil. Modern cooks may substitute avocado oil for lard and add optional seasonings like garlic powder, but the core ingredients remain the same.
What other Native American dishes pair well with Navajo fried bread?
Frybread pairs beautifully with Navajo bean stew (three‑bean soup), green chile stew, or a simple collard greens sauté. It also works as a base for taco‑style toppings in contemporary Native American fusion dishes.
What are the most common mistakes to avoid when making Navajo fried bread?
Common mistakes include using water that isn’t hot enough, which prevents the dough from puffing, and frying in oil that’s too cool, resulting in greasy bread. Over‑kneading can make the bread tough, and rolling the dough too thick will produce a soggy interior.
Why does this recipe use hot water and baking powder instead of yeast?
Hot water quickly activates the baking powder, giving the dough an immediate rise without the time needed for yeast fermentation. This keeps the recipe fast and true to the historic two‑ingredient version that needed to be made quickly.
Can I make Navajo fried bread ahead of time and how should I store it?
Yes. You can prepare the dough, cover, and refrigerate for up to 12 hours before frying. Once fried, store the bread in an airtight container; it stays fresh at room temperature for several hours and can be frozen for longer storage.
What does the YouTube channel Small Town Southern Wife specialize in?
The YouTube channel Small Town Southern Wife specializes in simple, budget‑friendly Southern and comfort‑food recipes that celebrate traditional home cooking, often featuring stories and cultural background from the creator’s family heritage.
How does the YouTube channel Small Town Southern Wife’s approach to Native American cooking differ from other cooking channels?
Small Town Southern Wife focuses on authentic, story‑driven recipes that honor the cultural roots of dishes like Navajo fried bread, while many other channels treat such recipes as novelty items. The channel emphasizes inexpensive ingredients, step‑by‑step explanations, and personal anecdotes.
Last updated: November 7, 2026
