Faye’S Frybread Recipe

Name: Faye’S Frybread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FRYBREAD:; 3 teaspoons Baking Powder; 1-1/2 teaspoon Salt; 1/2 teaspoons Baking Soda; 2 Tablespoons Sugar; 8 cups All-purpose Flour; 1 quart Buttermilk; 2 Tablespoons Yeast; 1/2 cups Warm Water; 2 whole Eggs; 6 Tablespoons Oil; Vegetable Oil, For Frying; Optional Topping: Honey Butter, Navajo Taco Chili Mixture, Etc; _____; FOR THE HONEY BUTTER:; 1 pound Butter, Softened; 3/4 cups Powdered Sugar; Honey, To Taste

Servings: persons

FOR THE FRYBREAD:
3 teaspoons Baking Powder
1-1/2 teaspoon Salt
1/2 teaspoons Baking Soda
2 Tablespoons Sugar
8 cups All-purpose Flour
1 quart Buttermilk
2 Tablespoons Yeast
1/2 cups Warm Water
2 whole Eggs
6 Tablespoons Oil
Vegetable Oil, For Frying
Optional Topping: Honey Butter, Navajo Taco Chili Mixture, Etc
_____
FOR THE HONEY BUTTER:
1 pound Butter, Softened
3/4 cups Powdered Sugar
Honey, To Taste

1
Mix together dry ingredients. Set aside.
2
Heat buttermilk until lukewarm. Mix yeast in the warm water and add to buttermilk. Add in eggs and oil. Mix the wet ingredients with dry ingredients. Dough will be sticky. Cover and refrigerate at least 3 hours.
3
When you are ready to prepare: roll dough to 1/2 inch thick. Cut into desired size. Stretch it out a bit. This will help it cook more evenly and give it a good bumpy texture to pile on toppings. Fry in hot (375 - 400 degree) oil. You will have to experiment some with frying time. I generally end up throwing away the first one or two. You want them pretty deep golden brown and crisp to stand up to the chili topping. Drain on paper towels before serving. I fry them in a 3 inch deep cast iron skillet.
4
Honey butter:
5
Beat butter until fluffy, add powdered sugar and honey. Beat well.

2256

kcal

Calories

142

Fat

216

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE FRYBREAD:, 3 teaspoons Baking Powder, 1-1/2 teaspoon Salt, 1/2 teaspoons Baking Soda, and more.

Yes, Faye’S Frybread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Faye’S Frybread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions