Modern Indian Fry Bread with Milk Powder

Here’s a modern spin on Indian fry bread that swaps lard for everyday pantry staples like milk powder and a touch of sugar.

The result? Tender, slightly sweet rounds that puff up beautifully in hot oil and turn golden brown in minutes.

This version is perfect for families who want the classic fry bread experience without hunting down lard or shortening.

Pile them high with seasoned beef and fresh toppings for Indian tacos, or go sweet with honey and powdered sugar for dessert.

Chef Tips

• Cut the center slit: This helps the dough fry evenly and prevents big air bubbles that can make one side cook faster than the other.
• Keep oil at 350°F: Use a thermometer to maintain steady heat. Too cool and you get greasy bread; too hot and it burns before cooking through.
• Work with sticky dough: This dough is meant to be tacky. Dust your hands and surface with flour, but don’t add too much or the bread gets tough.
• Fry one at a time: Give each round plenty of space to float and puff. Crowding the pan drops the temperature and makes soggy bread.

Variations

• Savory fry bread: Skip the sugar and add garlic powder or dried herbs to the dough for a savory base that pairs well with chili or stews.
• Cinnamon sugar topping: Mix cinnamon with sugar and sprinkle over hot fry bread fresh from the oil for a churro-like treat.
• Smaller snack size: Divide into 8 pieces instead of 4 for palm-sized rounds that work great as appetizers or kid-friendly portions.