Every culture has its own unique version, which means theres no shortage of variety.
You know Greek pita bread, chewychapati breadsin India, thesoft focacciain Italy…
I could go on forever.
How to Make Fry Bread
This recipe comes to us from Mildred Stephenson of Hartselle, Alabama.
I complimented the young waiter on the delicious fry bread and he gave me the recipe.
It yields two tasty servings.
Its a kitchen workhorse, though, so its always worth the struggle.
(Dont make thesecast iron mistakes!)
When I came back, it was still warm to the touch.
Then I heated about an inch of vegetable oil to 375.
(This is mydeep-fry thermometerof choice).
I laid the pieces of dough in the skillet, and they immediately puffed up a bit.
I turned them over as they turned golden brownabout 30 secondsusing a strainer meant for fryinglike this one.
I removed them to drain on paper towels as soon as the other side became golden.
New to this process?
Dont miss our guide onhow to deep-fry at home.
(I wasnt alone!)
I might even serve it alongside one ofthese winning stew recipes.
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