Cherokee Fry Bread
Submitted by deantack
Cherokee fry bread turns four pantry staples into golden, crispy-edged fried dough with a chewy center. A simple, traditional Native American bread served hot with a drizzle of honey.
Fry bread holds a meaningful place in Native American cooking, born of making something satisfying from the simplest of rations. This Cherokee version proves the point: just flour, salt, baking powder, and milk become a golden, blistered bread with crispy edges and a chewy, pillowy center.
The dough should be stiff, so add a little more flour if it’s sticky, and roll it out very thin before cutting it into pieces. Thin dough is what lets it cook through quickly and puff and crisp in the hot oil instead of staying doughy in the middle.
Fry it until deeply golden on both sides, then drain it on paper towels so it isn’t greasy. Serve the pieces hot, while they’re still crisp, with a generous drizzle of honey. That warm, sweet contrast against the salty, fried bread is the classic way to eat it.
Kitchen Tips
- Keep the dough stiff; if it’s tacky, work in a little more flour before rolling.
- Roll it thin so it cooks through and crisps rather than staying raw in the center.
- Get the oil properly hot before frying, or the bread soaks up oil and turns greasy instead of crisp.
Variations
- Go savory and pile on seasoned ground beef, beans, lettuce, cheese, and salsa for Indian tacos.
- Dust the hot bread with cinnamon sugar instead of honey.
- Add a spoonful of sugar to the dough for a slightly sweeter base.
Ingredients
Directions
Mix ingredients in mixing bowl, adding more flour if necessary to make stiff dough. Roll dough out on floured board until very thin. Cut into 2×3 inch sections and drop into hot deep fat fryer. Brown on one side, turn, and brown on other side. Remove from fryer and place on paper towels to absorb excess oil. Serve hot with Honey.
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