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A large batch of freshly fried, golden-brown Indian frybread resting on a baking sheet, with a large pot of hearty beans simmering on the stove in the background.

Authentic Kiowa Indian Frybread

A traditional, cherished family recipe for authentic Kiowa Indian frybread. Crispy on the outside, fluffy on the inside, and perfect for savory meals or sweet treats.
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Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups all-purpose flour plus extra for dusting
  • 3 tbsp baking powder
  • 2 tsp salt
  • ⅓ cup sugar or honey
  • ~ 4 cups whole milk add gradually until sticky
  • Frying oil canola, vegetable, or peanut

Equipment

  • Large deep heavy-bottomed pan or cast-iron skillet
  • Large mixing bowl
  • Whisk
  • Tongs or slotted spoon

Method
 

  1. Pour enough oil into a large, deep pan for deep frying. Heat over medium-high heat.
  2. In a large bowl, whisk together the 4 cups of flour, baking powder, salt, and sugar. (If using honey, add it in the next step).
  3. Gradually add the milk to the dry ingredients, mixing as you pour. The dough must be sticky. Add enough milk to reach a wet, sticky consistency.
  4. Heavily flour your clean work surface. Turn the sticky dough out onto the flour.
  5. Gently roll the dough around until it is completely covered in flour and easy to handle. Do not knead.
  6. Pinch off a biscuit-sized piece of dough. Lightly press it with your fingers on the floured surface to flatten it.
  7. Use your index finger to poke a hole directly through the center of the dough.
  8. Carefully drop 2 or 3 pieces into the hot oil. Fry until the edges turn golden, then flip and fry until the other side is equally golden brown.
  9. Remove from the oil and drain on a plate lined with paper towels. Serve warm!

Notes

Dough Consistency: Do not be alarmed by the stickiness! Do not add extra flour to the dough mixture; only use flour on the outside to handle it.
Frying Temp: Test the oil with a small pinch of dough. It should sizzle immediately.