Ingredients:

  • 3 cups All-Purpose Flour (plus extra for dusting)
  • 1 tablespoon Baking Powder
  • 1 teaspoon Fine Sea Salt
  • 1 ¼ cups Warm Water (about 105°F–115°F)
  • ½ cup Whole or 2% Milk
  • 2 tablespoons Vegetable Oil or Lard (for the dough)
  • 4-6 cups Neutral High-Heat Oil (Canola, Vegetable, or Peanut Oil) for frying

Instructions:

  1. Whisk together the flour, baking powder, and salt in a large mixing bowl to combine the dry ingredients.
  2. In a separate bowl, lightly whisk the warm water, milk, and 2 tablespoons of oil.
  3. Gradually add the wet mixture to the dry ingredients, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead gently for about 5–7 minutes until smooth and elastic.
  5. Place the dough in an oiled bowl, cover with cling film, and let it rest in a warm spot for 45–60 minutes until slightly puffy (proofing).
  6. Divide the dough into 10–12 equal pieces. Roll each piece into a ball, then gently flatten and roll out to an oval or circle, approximately ¼ inch thick. Cut a small vent hole in the centre of each piece.
  7. Pour 1.5–2 inches of neutral oil into a heavy-bottomed Dutch oven and heat the oil to precisely 350°F (175°C) using a deep-fry thermometer.
  8. Carefully lower 1 or 2 pieces of dough into the hot oil; do not overcrowd the pot.
  9. Fry for 45–60 seconds per side until beautifully golden brown and puffed up. Ensure the centre vent allows steam to escape for an even cook.
  10. Remove the Fry Bread with a slotted spoon and place immediately on a baking sheet lined with paper towels to drain excess oil. Season immediately while hot.