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Loading...A classic New Mexican fry bread that puffs into a hollow golden pillow the moment it hits hot oil. The crisp exterior gives way to a tender, airy interior that begs to be split open and drizzled with warm honey. Simple pantry ingredients come together in under an hour for one of the Southwest's most iconic breads.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield8 pieces (4 servings, 2 pieces each)
Nutrition Facts
Per serving (estimated)
- 390 kcalCalories
- 17 gFat
- 4 gSaturated Fat
- 55 gCarbs
- 2 gFiber
- 15 gSugar
- 6 gProtein
- 470 mgSodium
- 80 mgPotassium
- 85 mgCalcium
- 2.5 mgIron
- 0 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the dough
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 2 tbsp lard or vegetable shortening
- 3/4 cup warm water (about 110°F)
For frying and serving
- 4 cups vegetable or canola oil
- 1/2 cup honey
- 1 tsp ground cinnamon
- 1 tbsp powdered sugar
Directions
- In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Add the lard or shortening and work it into the dry ingredients with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with a few pea-sized bits of fat remaining.
- Pour in the warm water and stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead just until smooth, about 2 minutes. Cover with a clean towel and let rest for 15 minutes.
- Divide the rested dough into 8 equal pieces and shape each into a ball. On a floured surface, roll each ball into a 5-inch round about 1/4-inch thick, keeping the unused pieces covered so they don't dry out.
- Pour the oil into a heavy-bottomed pot or deep cast-iron skillet to a depth of about 1 1/2 inches. Heat the oil to 375°F (190°C), monitoring with a deep-fry or candy thermometer.
- Carefully lower one dough round into the hot oil; it should immediately puff up and float to the surface. Fry for about 1 minute per side, flipping once, until deeply golden brown on both sides.
- Use a slotted spoon to transfer the fried bread to a paper towel–lined plate to drain briefly, then keep warm in a 200°F oven. Fry the remaining rounds one or two at a time so the oil temperature holds steady.
- Stir the honey until loose and pourable. Serve the bread immediately, split open and drizzled with honey, then dust with the cinnamon and powdered sugar.
Cook’s Notes
- Use a thermometer for the oil — too cool and the bread absorbs grease, too hot and it browns before puffing.
- For a savory version, split the warm bread and fill with refried beans, shredded beef, or a ladle of green chile stew.
- Resting the dough briefly relaxes the gluten so each round rolls out evenly without shrinking back.
- Crowding the pot drops the oil temperature fast; fry just one or two pieces at a time for the best puff.
- Keep finished pieces warm in a low oven while you fry the rest so they stay pillowy-soft for serving.
