Sourdough Fry Bread


  • 300 grams sourdough discard
  • 80 grams flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • Vegetable oil for frying and greasing hands


  1. Before making the fry bread, remove sourdough discard from refrigerator and allow to sit out at room temperature until bubbly and active. This could take anywhere from 4 to 8 hours.
  2. In a large bowl, combine the flour, salt and sugar.
  3. Pour in the sourdough starter, and stir with a spoon until ingredients come together to form a sticky dough.
  4. Continue kneading the dough until smooth and elastic.
  5. Line a large baking sheet with parchment paper and dust it thoroughly with flour.
  6. Grease your hands with vegetable oil, then pinch off one small handful of dough at a time and shape it into six balls.
  7. Place the dough balls on the prepared baking sheet and cover them with plastic wrap.
  8. Leave the dough balls to proof covered for 1 to 2 hours at room temperature.
  9. Prepare the frying oil, pouring enough to fill a heavy, deep-sided skillet 1 inch deep.
  10. Heat the oil to 375 degrees.
  11. With the plastic wrap still on, carefully flatten the dough balls into equal sized round discs.
  12. Lower the fry bread, one disc at a time, into the hot oil and fry it for about 2 minutes.
  13. Flip the fry bread over and cook it for about 2 more minutes or until it is puffed and golden.
  14. Carefully remove the fry bread from the oil, draining off any excess oil, and place on a paper towel-lined plate to dry.
  15. Repeat the process for the remaining fry bread discs.
  16. Serve warm.

The original recipe for this fry bread, which is crispy on the outside and soft on the inside, can be found here.

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