Recipe of the Week
Indian Fry Bread
Courtesy of
Beverly Rossman


2 Cups all-purpose flour
1/4 Cup Instand nonfat dry milk powder
2 teaspoon Baking powder
1 teaspoon Salt
1 Tablespoon Butter or Lard
3/4 Cup Warm water
Cooking oil for deep frying


Stir together, flour, nonfat dry milk powder, baing powder & salt. Cut in the butter or lard until mixture resembles coarse crumbs. Stir in water. Turn out onto floured surface.

Knead to a smooth ball, 10-12 strokes. Divide dough in eight balls. Cover and let rest 10 min.

On floured surface, roll each ball to a 6″ circle. With finger, make a hole in center of each.

Fry, one at a time, in deep hot fat (400) till golden brown, about 1 1/2 min turning once.

Drain on paper towels.

Makes 8

Serving Options

Eat as is, spread on some butter, and/or sprinkle with sugar or cinnamon sugar.

Heat the contents of one can of blueberry pie filling until warm. Stir in a little lemon juice to taste. Place in a bowl for dipping small pieces of the fry bread.

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