Growing up, the best part of my mom making jam, was that we would get to eat the fresh jam on hot fry bread after dinner. Now that I am a mom, I have NO idea HOW my mom had it in here to make fry bread after canning jam, but it did happen from time to time.
In the state of Utah, they call these “scones.” Yeah, they know they aren’t really scones, but for some reason they have them scones for many decades, at least. These were a popular treat at family gatherings on my dad’s side growing up. My aunts would make them after dinner and all of us cousins would eat SO many!
My mom’s mom, Grandma Mott was from Spokane, Washington. I never heard her call these scones. She called it Fry Bread, and she would serve them with chili and make Navajo Tacos. While the dough is rising, get a pot of CHILI on to simmer. A few years ago my cousin Mysha sent me a bunch of our Grandma Mott’s recipes, and this one was included. I was SO excited! I had several memories come flooding back of her making this meal and all of us loving it so much.
Start by activating the yeast. Measure the active dry yeast and sugar into a small bowl. Add in the very warm water. If it is too hot it could kill the yeast, if it is too cool it will not activate. I like the temp to be what you would like for a hot shower or bath. Between 100 – 110 degrees Fahrenheit.
You will know the yeast is “coming alive” if you see little bubbles on the surface. Set it aside while you mix the dry ingredients.
Measure the dry ingredients into large mixing bowl. Use a whisk lightly blend them and then make a well in the center. By this point the yeast will be fully active and thickened. Pour it into the center of the dry ingredients.
Use a wooden spoon or an electric mixer with a dough hook to start to work the yeast mixture into the dry ingredients. Crack in the egg and add in the olive oil. Lightly work those in. Add in the buttermilk and fully combine. The dough will be very soft and sticky.
Lightly spray a large bowl or rub with olive oil. Turn the dough over into the prepped bowl, scraping the sides and getting all the dough out. Cover and set aside to rest for 1-2 hours.
Once the dough has risen, punch it down. The dough will still be softer and stickier than other doughs. Do not knead and do not mix in more flour like you would with most other bread dough. Use a little flour on your fingers and on a clean, dry surface, to work the dough into small 1-inch balls. Use a rolling pin to roll each ball into 1/4″ thickness.
You can use a full sized rolling pin. OR check out this smaller handheld one that we love. Click HERE to see it in our Amazon shop.
Heat the oil in a deep skillet while you are starting to roll out the dough. Depending on the size of the skillet, cook 2-3 pieces on one side till golden brown, then carefully turn over to cook on the other side. DO NOT leave oil unattended! It is helpful to have another person in the kitchen to help keep on eye on the frying, while you finishing rolling the dough out.
So many yummy ways to eat Fry Bread. Make them into dinner with chili, cheese, sour cream, shredded ice berg lettuce and fresh chopped tomatoes. Navajo Tacos are SO GOOD!
After dinner, comes dessert. Butter, honey, jam and powdered sugar.
If you love this recipe, try these others –
Fry Bread
Equipment
- deep skillet for frying
- rolling pin – love our small one handed one.
Ingredients
- 2 Tbsp active dry yeast
- 1 Tbsp sugar
- ΒΌ cup very warm water
- 5 cups all-purpose flour
- ΒΎ tsp baking soda
- ΒΎ tsp baking powder
- ΒΎ tsp salt
- 1 egg
- 1 Tbsp olive oil
- 2 cups buttermilk
- 4 cups canola oil, for frying or olive, avocado or peanut oil
Instructions
- Measure the yeast and sugar into a small bowl. Add the water and whisk together till the yeast is soft and it starts to activate. Little bubbles on the surface is a sign of activation. Set aside.
- Measure the flour, baking powder, baking soda and salt into a mixing bowl. Make a well in the center. Add in the activated yeast. Use a dough hook with an electric mixer, or a wooden spoon to just start to combine it all together.
- Add in the egg and oil. Start to work those into the other ingredients. Measure in all the buttermilk and using the dough hook or a wooden spoon, work it in completely. The dough will be very soft and sticky.
- Lightly spray or rub a large clean bowl with olive oil. Turn the dough over into the prepped bowl. Scrape all the sides down. Cover the bowl with a clean dish or tea towel. Set in a warm place for 1-2 hours.
- The dough will only slightly rise. Punch it down.
- Prepare a large baking sheet with 2-3 layers of paper towels so it is ready to collect the fry bread as it cooks. Heat the 4 cups of oil in a deep skillet. (Use less than 4 cups if the skillet is smaller.) Heat over medium heat.
- Using flour on a clean, dry surface, work little bits of dough at a time into ping pong ball sized pieces. (about 1 inch) Use flour on your fingers and on the surface to prevent sticking. Roll each piece to about a ΒΌ inch thick. The circles and ovals should be about 4 inches. They tend to vary in size and shape a little bit.
- Fry each rolled out piece one side at a time before flipping over and frying the other side till golden brown. Use a large slotted spoon or web strainer to turn them over and lift them out of the oil and onto the prepared baking sheet. Cook 2-4 at a time in the hot oil. **DO NOT leave hot oil unattended! If you are easily distracted, then finish rolling out all of the dough before starting to cook them. If you are going back and forth between rolling out and cooking, then keep a timer going, or have a second person to help keep their eyes on the oil.
- Turn the oil heat OFF.
- Serve with chili and toppings for Navajo Tacos, or with butter, honey, jams and powdered sugar for dessert.