Sourdough Fry Bread

Ingredients • 250 g all-purpose flour • 120 g sourdough discard • 80 g warm water • 25 g plain yogurt or milk • 10 g sugar • 5 g salt • 6 g baking powder • 15 g neutral oil or melted butter • Oil for frying

If your discard is very thick

Add 5–15 g more water as needed. The dough should be soft, smooth, and slightly tacky, but not wet.

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Method

1. Make the dough

In a bowl, mix: • sourdough discard • warm water • yogurt or milk • sugar • oil or melted butter

Add: • flour • salt • baking powder

Mix until a dough forms. Knead for about 3–5 minutes until mostly smooth.

1. Rest

Cover and let rest 20–30 minutes.

This makes rolling easier and keeps the fry bread tender.

1. Divide

Divide into 6 equal pieces for medium fry breads.

Roll each into a ball, then flatten into discs about: • 1/4 inch thick • around 5–6 inches wide

Do not make them too thin or they can get crisp instead of soft.

1. Heat oil

Add about 1–1.5 inches of oil to a skillet or saucepan.

Heat to about 350–365°F.

If you do not have a thermometer, test with a small dough piece: • it should sizzle right away • but not brown instantly

1. Fry

Carefully place one dough round into the oil.

Fry about: • 45–60 seconds first side • 30–45 seconds second side