Skillet Sourdough Fry Bread
Crispy on the outside and soft on the inside! Sourdough fry bread will be your family's new favorite! Eat it savory or sweet!
Prep Time: 20 minutes
Cook Time: 15 minutes
Rise Time 12 hours
Total Time: 12 hours 35 minutes
Servings: 16 Small Fry Bread
Equipment
- 1 Cast Iron Skillet
Ingredients
- 3 1/4 Cups All Purpose Flour
- 2 Teaspoons Salt
- 3/4 Cups Sourdough Starter 200 grams
- 1 Cup Warm Water
- 1/3 Cup Oil
Instructions
Day One - Four Hours Before Mixing
- Feed The Starter: In a glass jar, combine 25g of sourdough starter, 100g of water, and 100g of flour. Note: If you want to use yeast, please see the notes below.
Day One - After Sourdough Starter Has Doubled
- Mixing: In a large bowl, mix the all-purpose flour and salt. Add one cup of water, 200g of active sourdough starter, and the oil. Mix with a wooden spoon until it becomes a shaggy dough.Knead the dough for three minutes or until combined.
- Place the dough into an oiled container. Let rise overnight on the counter.
Day Two
- Shaping: The next morning, your dough should have doubled. Place the dough on a floured work surface. Divide the dough into 16 pieces for small frybreads. But, you can divide it into 8 pieces for normal-sized frybreads.
- With floured hands, roll each piece into a ball. Place each dough ball on a floured surface and cover with a damp tea towel or plastic wrap.
- Second Rise: Let the dough balls rise for an hour or until ready to fry. Please see the notes about the time needed for the second rise.
- Heat Oil: In a cast iron skillet, add frying oil and heat on medium heat for 10 minutes. The oil will be around 380°F when ready to fry.
- Frying: On a lightly floured work surface, Roll a dough ball into a disk roughly 1/4th inch thick. You can use your hands or a rolling pin. No need for perfection! Fry each side for 30-60 seconds or until golden. Place on a wire rack or towel paper. Repeat for the rest of the dough balls.
Notes
- Using Yeast: Adding yeast to this recipe will give you quick frybread. Moreover, you can use sourdough discard instead of ripe starter. Check my post to see instructions on how to use yeast and sourdough discard.
- Size of Each Frybread: This recipe makes 16 small frybreads (perfect for Navajo tacos). If you would like medium size, divide the dough ball into 8 instead of 16.
- Second Rise Time: Let rise for one hour up to 6 hours. The time for the second rise is not strict. This recipe is very forgiving.
- Do NOT Roll Out Too Thin: The correct thickness is around 1/4th inch. We are making bread, not chips! If the dough is too thin, it will be like a chip after it's fried. You will be sad. I don't want you to be sad.
- To Store: Store at room temperature for up to three days. You can also freeze the fried bread for up to three months.
- You'll Love these other sourdough recipes:
