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Native American Sweet Fry Bread


This traditional fry bread can be made into either a sweet or savory dish, depending on what you put on it. Serve it with chili, or top with powdered sugar and jam.

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  • 2 1/4 teaspoons yeast
  • 1/8 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup warm water
  • 3/4 teaspoons salt
  • 1/4 cup sugar
  • 1/2 cup butter, softened
  • 1 cups warm water
  • 4 1/4 cups flour (set aside 1/2 cup)


Servings 2
Adapted from


Step 1

Mix ingredients 1-4 in a large bowl; then let "sponge" for 15 minutes or so until foamy.

Mix remaining dry ingredients in another bowl, and alternate adding dry stuff and water to the first mixture, allowing mixer to work ingredients before adding more.

WARNING: You may need the extra 1/2 cup of flour--the dough should NOT be sticky when finished.

Knead the dough, working in the remaining flour as you knead.

Grease a large glass or plastic bowl; shape dough into a large ball, place in bowl--turning to grease all sides; cover loosely with plastic and place in a warm place; let rise until doubled.

Heat about a half-inch of oil in a large frying pan (375°F to 400°F).

While the oil heats, remove dough from bowl and divide into 4 balls. Each ball will make one dozen (12) balls (so a total of 48 balls).

Flatten each small ball into a thin disk (about 4 inches), make a little hole in the center of each. Keep a uniform shape, but these don't have to look "perfect.".

Carefully drop into hot oil; fry until bottom is golden brown, flip with a spatula in one hand and a fork in the other to prevent oil from splashing out.

Serve with chili or use as a taco shell


Serve as a pastry by sprinkling with powdered sugar and topping with jam or marmalade.

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