Sonoran Fry Bread
Submitted by 4runnachick
Sonoran-style fry bread with ground toasted cumin and black pepper kneaded right into the dough. Puffy, golden, and crispy on the outside with a soft, pillowy center.
YIELD
1 batchPREP
15 minCOOK
15 minREADY
45 minFry bread holds a deep place in Southwestern food culture, and this Sonoran version puts its own stamp on the tradition with toasted cumin seeds ground into the dough.
The recipe couldn’t be simpler: flour, baking powder, salt, pepper, cumin, and warm water. Knead it gently, let it rest, then pull off pieces and drop them into hot oil.
They puff up and float to the surface, turning golden and crispy on the outside while staying pillowy soft inside. The cumin gives each piece an earthy, warm fragrance that you can smell from across the kitchen.
Serve them as a snack, alongside a salad, or pile them with toppings for Indian tacos.
Kitchen Tips
- Toast the cumin seeds in a dry skillet before grinding them. Raw cumin tastes flat compared to the deep, smoky warmth of toasted.
- Keep the dough soft but not sticky. Add water gradually since you may not need the full cup depending on your flour.
- Don’t crowd the oil. Fry just a few pieces at a time so the temperature stays consistent and each piece puffs evenly.
Ingredients
Directions
Mix flour, baking powder, salt, pepper and cumin.
Slowly add water until dough forms; it should be soft but not sticky.
Knead gently.
Let rest 15 minutes.
Heat oil to 375℉ (190℃).
Roll dough out ½ inch thick and pull off 3-inch square or round pieces.
Drop into hot oil, a few at a time, and let cook until they float to the top.
Remove with slotted spoon.
Drain.
Serve as a snack, with a salad or a meal.
Comments
