2 cups All-Goal Flour (Maida)
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
2 tablespoons Yogurt
1 tablespoon Sugar
1/2 teaspoon Salt

Water, as required

Oil, for frying
In a big mixing bowl, mix the all-purpose flour, baking powder, baking soda, salt, and sugar. Combine these dry substances effectively.

Add the yogurt into the dry substances. Begin kneading the dough, including water step by step as required.

As soon as the dough comes collectively, knead it for about 5-7 minutes till it’s easy and elastic.

Cowl the dough with a moist material and let it relaxation for an hour. It will enable the dough to rise and the gluten to develop, leading to delicate and fluffy frybread.

After an hour, divide the dough into equal-sized balls (concerning the dimension of a golf ball).
Warmth oil in a deep frying pan. Whereas the oil is heating up, roll out every ball of dough into a skinny, spherical disc.

To check if the oil is scorching sufficient, drop a small piece of dough into the oil. If it floats to the highest nearly instantly, the oil is prepared.
Rigorously slide the rolled dough into the new oil. Press gently on the dough with a slotted spoon to assist it puff up.

Fry the bread till it turns golden brown on either side.

Take away the bread from the oil utilizing a slotted spoon and drain it on paper towels to take away any extra oil.

Serve your Indian Frybread scorching with a facet of Chole (spicy chickpea curry) or just with a drizzle of honey or a sprinkle of powdered


Ensure your dough is easy and well-kneaded. This ensures your frybread seems delicate and fluffy.

The oil temperature is essential for reaching the right puffiness. If the oil is just too scorching, the bread will brown shortly however gained’t puff up. If it’s too cool, the bread will take in an excessive amount of oil and grow to be greasy.

Keep in mind to empty the frybread on paper towels after frying to take away extra oil. It will hold your Frybread crisp and light-weight.

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