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Course: Breakfast, Dessert, Snack
Servings: 2


  • 1 cup white flour
  • 1 tsp baking powder
  • tsp salt
  • ½ cup cold water
  • peanut, safflower, or vegetable oil, for frying


  • Mix flour, baking powder, and salt in a large bowl with a fork.
  • Slowly drizzle in cold water, tossing gently with a fork until evenly distributed, but not completely incorporated. It's important to not over mix. The dough should be on the wet side, but not too sticky to handle with floured hands.
  • Coat your hands with flour, then divide dough into 4 evenly sized balls. Gently press each ball into a 4" disc, approximately ¼" thick. Set aside on floured surface, but do not stack them.
  • Heat approximately ¼" of oil in a small frying pan over medium high heat. Carefully drop a pinch of dough in the pan. When it sizzles you're ready to fry! If the oil is smoking, it's too hot. Turn down to medium heat, if necessary at any point during frying.
  • Carefully add a disc of dough. When lightly browned on bottom, about 1-2 minutes, use tongs to turn it over. Hold the frybread sideways to drain some of the oil back into the pan. Continue to cook until second side is lightly browned.
  • Lift the frybread with tongs, hold sideways over pan to drain oil, and remove. Continue to fry remaining pieces, lowering heat if oil becomes too smoky.
  • Enjoy hot, add toppings, or toss with cinnamon and sugar, or powdered sugar.