Appetizer: United States – Southwestern United States (Arizona) – Fry Bread with Honey

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 18 min

Additional 30 min

Total 1 hr 8 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (6 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (28 g) lard or vegetable shortening, chilled and cut into pieces
- 1 cup (240 ml) warm water (about 105-115°F / 40-46°C)
- Extra flour for dusting, as needed
- 4 cups (960 ml) vegetable oil or lard, for frying (enough for about 2 inches (5 cm) depth)
- 1 cup (240 ml) honey, for serving
- Optional: coarse salt or cinnamon sugar for sprinkling

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (6 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (28 g) lard or vegetable shortening, chilled and cut into pieces
- 1 cup (240 ml) warm water (about 105-115°F / 40-46°C)
- Extra flour for dusting, as needed
- 4 cups (960 ml) vegetable oil or lard, for frying (enough for about 2 inches / 5 cm depth)
- 1 cup (240 ml) honey, for serving
- Optional: coarse salt or cinnamon sugar for sprinkling

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Crispy-on-the-outside, tender-on-the-inside fry bread deep-fried and served warm with honey for dipping or drizzling. A simple sweet starter rooted in Native American culinary tradition popular across Arizona.

Regional Notes:
This Arizona-style fry bread highlights the common local presentation as a sweet appetizer served with honey rather than savory toppings. The dough is slightly pillowy and fried in neutral oil or lard for a crisp exterior and soft interior, reflecting the regional Native American origins and fair or gathering traditions in the Southwest.

1. In a large bowl whisk together the flour, baking powder, salt, and sugar until evenly combined.
2. Cut the chilled lard or shortening into the dry mixture with a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Make a well in the center and pour in the warm water. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.
4. Knead gently for 1 to 2 minutes until the dough is smooth and just cohesive; do not overwork. If dough is sticky, dust with a little extra flour.
5. Place the dough back in the bowl, cover with a clean towel or plastic wrap, and let rest at room temperature for 30 minutes to relax the gluten and slightly warm.
6. While the dough rests, heat the oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to maintain temperature for even frying.
7. Divide the dough into 6 equal pieces (about 3.5 oz (100 g) each). On a lightly floured surface, gently flatten each piece with your hands into a round about 6–7 inches (15–18 cm) across and roughly 1/4 inch (6 mm) thick, leaving a slightly thicker rim.
8. Carefully slide one piece of dough into the hot oil. Fry until golden brown on the bottom, about 1 to 1 1/2 minutes, then flip and fry the second side 1 to 1 1/2 minutes until puffed and evenly browned.
9. Transfer fried bread to a rack or paper towels to drain briefly. Fry remaining pieces in batches, keeping oil temperature steady and avoiding overcrowding.
10. Serve fry bread warm with honey on the side for dipping or drizzled over the top. Sprinkle lightly with coarse salt or cinnamon sugar if desired.

Short Description:
Crispy-on-the-outside, tender-on-the-inside fry bread deep-fried and served warm with honey for dipping or drizzling. A simple sweet starter rooted in Native American culinary tradition popular across Arizona.

Regional Notes:
This Arizona-style fry bread highlights the common local presentation as a sweet appetizer served with honey rather than savory toppings. The dough is slightly pillowy and fried in neutral oil or lard for a crisp exterior and soft interior, reflecting the regional Native American origins and fair or gathering traditions in the Southwest.

1. In a large bowl whisk together the flour, baking powder, salt, and sugar until evenly combined.
2. Cut the chilled lard or shortening into the dry mixture with a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Make a well in the center and pour in the warm water. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.
4. Knead gently for 1 to 2 minutes until the dough is smooth and just cohesive; do not overwork. If dough is sticky, dust with a little extra flour.
5. Place the dough back in the bowl, cover with a clean towel or plastic wrap, and let rest at room temperature for 30 minutes to relax the gluten and slightly warm.
6. While the dough rests, heat the oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to maintain temperature for even frying.
7. Divide the dough into 6 equal pieces (about 3.5 oz / 100 g each). On a lightly floured surface, gently flatten each piece with your hands into a round about 6–7 inches (15–18 cm) across and roughly 1/4 inch (6 mm) thick, leaving a slightly thicker rim.
8. Carefully slide one piece of dough into the hot oil. Fry until golden brown on the bottom, about 1 to 1 1/2 minutes, then flip and fry the second side 1 to 1 1/2 minutes until puffed and evenly browned.
9. Transfer fried bread to a rack or paper towels to drain briefly. Fry remaining pieces in batches, keeping oil temperature steady and avoiding overcrowding.
10. Serve fry bread warm with honey on the side for dipping or drizzled over the top. Sprinkle lightly with coarse salt or cinnamon sugar if desired.