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 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.

Where to eat fry bread

Fry bread in Phoenix

The Fry Bread House ★ 4.4

New American$Mon-Sat 11:00-20:00; Sun closed

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

New AmericanChef Drew Anderson$$$$Multi-course tasting, market priceWed-Sat 17:30-21:00Book 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 →

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