History

Fry bread carries a complicated history, born of the rations of flour, sugar and lard issued to Native communities during forced relocation, and turned into a resilient staple. In Phoenix the Tohono O'odham-rooted Fry Bread House made it a citywide dish and won a James Beard America's Classics award in 2012. Eaten savoury as an Indian taco or sweet with sugar, it is a Native American signature of the Valley.

Common allergens: Gluten

Make it at home

Yield Makes 6Hands-on 25 minTotal 45 minDifficulty Intermediate

Ingredients

  • 300g flour
  • 1 tbsp baking powder
  • Half tsp salt
  • 180ml warm water or milk
  • Neutral oil for frying
  • Toppings: beans, seasoned beef, lettuce, cheese, or sugar and honey

Method

  1. Mix flour, baking powder and salt, then add the warm liquid and bring together into a soft dough.
  2. Rest the dough covered for 20 to 30 minutes.
  3. Divide into 6 balls and pat or stretch each into a flat disc about 15cm across, with a hole in the centre.
  4. Heat 3cm of oil to 180C (350F).
  5. Fry each disc until puffed and golden, about 1 to 2 minutes per side.
  6. Drain, then top savoury with beans, beef, lettuce and cheese, or sweet with powdered sugar and honey.

Tip from the editors. Do not overwork the dough; gentle handling keeps the fry bread light and puffy rather than tough.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat fry bread

Fry bread in Phoenix

The Fry Bread House ★ 4.4

The Fry Bread House on 7th Avenue is a James Beard America's Classics winner, plating Tohono O'odham fry bread topped savoury or sweet at counter prices.

Try: Tohono O'odham fry bread

Order: A savoury red-chile fry bread, then a sweet one dusted with sugar.

Tip: It is a Native American institution and a Beard America's Classics winner; cash goes far here.

4545 N 7th Ave, Phoenix, AZ 85013

Kai ★ 4.8

Chef Drew AndersonMulti-course tasting, market priceBook Several weeks ahead

Kai at the Sheraton Grand at Wild Horse Pass is Arizona's only AAA Five Diamond restaurant, cooking Pima and Maricopa ingredients on Gila River land.

Order: The grilled tribal buffalo tenderloin with cholla buds and scarlet runner bean chile.

Tip: Open Wednesday to Saturday only; the drive to Wild Horse Pass is about 30 minutes south of downtown.

5594 W Wild Horse Pass Blvd, Chandler, AZ 85226 Book →

More cities are in research. Want fry bread covered somewhere specific? Tell us where you want to eat.

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