Yes, I confess, I am a sucker for dough, especially fried dough. First order of the day at the State Fair…get funnel cake, then corn dogs, and egg rolls, fried artichoke hearts, and…but I digress. It’s a carb lovers paradise!
Today we are talking about fried dough, in particular, good old fashioned humble fry bread. There is some variation of this basic recipe in almost every culture, so I am not the only one obsessed with fried dough.
My family is Hungarian, and my mother often made the Hungarian version of fry bread, called Langos, when I was growing up. I have seen similar variations of the recipe for Indian fry bread. This recipe is easy to prepare and uses baking powder as the leavening agent instead of yeast.
Fry bread can be topped in a variety of ways. Traditional Hungarian toppings are sour cream, grated cheese and garlic butter. Indian fry bread is often used in place of tortillas to hold taco fillings. It can also easily be topped with sweet toppings, melted butter & honey or cinnamon & sugar, Nutella or jam are also good.
I often make it when I don’t have fresh bread or rolls on hand. It’s delicious when freshly prepared and used plain to soak up gravy or sauces, or dipped in a bowl of soup, stew or chili. 1
Fry Bread
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cups warm water
Oil for frying
Combine all ingredients. Mix with dough hook in a stand mixer. Don’t over mix. Heat shortening or oil in a large frying pan. Flour a wooden board and hands. Take a piece of dough about 3 inches big, roll into a ball and flatten out. Fry in oil until light golden brown.
I hope you enjoy this simple recipe. Let me know how it turned out for you.