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

Serving Size: 6

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tbsp (15 ml / approx. 14 g) baking powder
- 1 tsp (5 g) fine salt
- 1 to 1 1/4 cups (240–300 ml) warm water
- Vegetable oil or shortening, for frying, about 2 to 3 cups (480–720 ml) depending on pan size
- Honey, jam, or powdered sugar, for serving (optional)

Instructions

Short Description:
A simple, traditional Wyoming-style fry bread made from flour, baking powder, salt, and water, fried until puffed and golden. Commonly served warm with honey or jam as a sweet accompaniment.

Regional Notes:
This Wyoming variation sticks to the very simple, rustic dough favored locally—no milk, eggs, or yeast—so the texture is slightly chewy with a crisp exterior. Serving it with honey or fruit jam reflects Wyoming preferences for sweet accompaniments rather than savory toppings common in some other regional fry breads.

1. In a large bowl whisk together 3 cups (360 g) flour, 1 tbsp (15 ml) baking powder, and 1 tsp (5 g) salt until evenly combined.
2. Make a well in the center and pour in 1 cup (240 ml) warm water. Stir with a wooden spoon or your hand until a shaggy dough forms; add up to 1/4 cup (60 ml) more water only if the dough is too dry. The dough should be soft and slightly tacky but not sticky.
3. Turn the dough onto a lightly floured surface and knead gently 6–8 times to bring it together—do not overwork. Cover and let rest 10 minutes to relax the gluten.
4. Divide the dough into 6 equal portions and shape each into a ball (about 3.5–4 oz / 100–115 g each). Use your palms to flatten each ball into a disk about 5–6 inches (12–15 cm) across and roughly 1/4 inch (6 mm) thick; make a small center indentation with your thumb to help even frying.
5. Pour oil into a heavy skillet or cast-iron pan to a depth of about 1/2 to 3/4 inch (12–20 mm) and heat over medium-high until it reaches 350–375°F (175–190°C) or a small piece of dough sizzles and rises slowly when tested.
6. Fry 1–2 pieces at a time (depending on pan size) for 1 to 2 minutes per side, or until puffed and deep golden brown. Use tongs to flip carefully. Adjust heat to maintain frying temperature; lower if browning too quickly.
7. Transfer cooked fry breads to a rack or paper towels to drain briefly. Repeat with remaining dough, adding more oil if needed between batches.
8. Serve warm as a side: drizzle with honey, spread with jam, or dust with powdered sugar, according to local preference.