Fry Bread
MAKES: 3 Dozen

Many people think that Indian Fry Bread gave origin to Louisiana's beignets. However, those little French doughnuts covered with powdered sugar were being served in Europe long before the discovery of America. In Cajun country, we often fried dough but very seldom did we cover it with confectioner's sugar. Our "beignets" were a lot more like fry bread.


  • 3 cups unbleached flour
  • 1½ cups warm water or milk
  • 2 tsps baking powder
  • 1 tsp salt
  • 1 cup oil or shortening

In a mixing bowl, combine all ingredients except oil and knead until smooth. Rub oil or shortening over dough. Cover and let sit for about 30 minutes. Pat or roll out enough dough to fit in the palm of your hand. The dough should be large enough to form a circle about 4 inches in diameter and 1/8-inch thick. In a 12-inch heavy-bottom skillet, heat oil over medium-high heat. Fry the bread, 1-2 pieces at a time, until golden brown on each side approximately 2-3 minutes. Depending on the size or your portions, this volume of dough should make approximately 12 flat breads.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295