Steps to Create the Perfect Indian Frybread:

Start by taking a spacious mixing bowl and add your flour, baking powder, baking soda, sugar, and salt. Give these dry ingredients a good stir.

Introduce the yogurt to your dry mix. Begin kneading, and slowly add water as you go along until your dough is just right.

Dedicate around 5-7 minutes to knead the dough until it’s smooth, supple, and elastic.

Cover your masterpiece with a moist cloth and let it sit for about an hour. This will give it some time to rise, and the gluten will work its magic.

Post-resting, mold the dough into even balls, about the size of golf balls.

Prepare a deep frying pan with oil and bring it to heat. Meanwhile, roll each dough ball into thin discs.

A little tip: To see if your oil is ready for frying, pop a tiny piece of dough into it. If it floats up almost instantly, you’re good to go.

Gently place the rolled dough into the oil. Use a slotted spoon to press it slightly, ensuring it puffs up beautifully.

Fry until each side has a lovely golden hue.

Using your slotted spoon, lift the bread out, letting it rest on paper towels to drain any excess oil.

Enjoy your Indian Frybread fresh and hot! Pair it with Chole (a spicy chickpea curry) or simply sprinkle some powdered sugar or drizzle honey over it for a sweet twist.

Pro Tips:

A well-kneaded dough is the secret to achieving that dreamy softness in the frybread.

Keep an eye on your oil’s temperature. Too hot and your bread might not puff, too cold and it’ll turn oily.

Always rest the freshly fried bread on paper towels to keep it crisp and non-greasy.