Side Dish: United States – Montana (Rocky Mountain United States) – Montana Fry Bread

Serving Size: 6

Approximate Time

Prep 25 min

Cook 10 min

Additional 20 min

Total 50 min

Ingredients

- 4 cups (480 g) all-purpose flour
- 1 tbsp (14 g) baking powder
- 1 tsp (5 g) fine salt
- 2 tbsp (25 g) granulated sugar (optional)
- 3 tbsp (45 g) lard or vegetable shortening, chilled and cut into pieces
- 1 cup (240 ml) warm water (about 110°F / 43°C), plus up to 1/4 cup (60 ml) more if needed
- Vegetable oil for frying, about 2–3 cups (480–720 ml) or enough for 2 in (5 cm) depth in a heavy skillet
- Coarse salt for sprinkling, to taste (optional)
- 2 tbsp (30 ml) melted butter for brushing (optional)
- Local honey and/or huckleberry jam for serving (optional)

Instructions

Short Description:
A simple, rustic deep-fried flatbread common across Montana, crisp on the outside and tender inside; traditionally served plain or with local honey or huckleberry jam to highlight regional flavors.

Regional Notes:
This Montana version emphasizes locally sourced pantry staples (flour, lard/shortening, and Montana honey or huckleberry jam) and is typically fried slightly thicker than Southwestern variants so it stays soft inside. It’s commonly served as a side or accompaniment at gatherings and with regional preserves.

1. In a large bowl whisk together flour, baking powder, salt, and sugar (if using) until evenly combined.
2. Cut in the chilled lard or shortening with your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces.
3. Make a well in the center and add 1 cup (240 ml) warm water. Stir with a fork or your hand until a shaggy dough forms; add up to 1/4 cup (60 ml) more water if the dough is dry. The dough should be soft but not sticky.
4. Turn the dough onto a lightly floured surface and knead gently 6–8 times to bring it together; do not overwork. Form into a ball, cover with a towel, and let rest 15–20 minutes.
5. While dough rests, heat oil in a heavy skillet or Dutch oven to 350–375°F (175–190°C). Use a thermometer for accuracy; oil should shimmer but not smoke.
6. Divide the dough into 6 equal pieces (for larger, 8 pieces for smaller bread). On a lightly floured surface, flatten each piece with your hand or a rolling pin into a roughly 6–8 in (15–20 cm) disc about 1/4 in (6 mm) thick, leaving the center slightly thinner so the bread puffs.
7. Carefully slide one or two discs (do not overcrowd) into the hot oil. Fry about 1–2 minutes per side, turning once, until golden brown and puffed. Adjust heat as needed to maintain 350–375°F (175–190°C).
8. Use tongs to transfer fried bread to a paper-towel-lined rack to drain. Brush lightly with melted butter and sprinkle with coarse salt if desired.
9. Serve warm as a side dish with local honey and/or huckleberry jam on the side for spreading or drizzling. Refrigerate leftovers in an airtight container and reheat in a hot oven or skillet to restore crispness.