Sourdough Discard Fry Bread

July 9, 2025

10 minutes

super easy

6-8 breads

Sourdough discard fry bread is a modern take on a food with deep cultural roots. Traditional fry bread emerged during a painful chapter in Native American history, created from government-issued ingredients like flour, salt, and lard during the forced relocation of Indigenous communities. Though not part of pre-colonial diets, fry bread became a symbol of survival and resistance, and it remains a deeply meaningful and widely loved dish in many Native cultures today.

My version adds a modern twist by incorporating sourdough discard, which gives it a subtle tang, crispy texture on the outside and tender texture inside. You can choose, wether you enjoy it sweet with honey and powdered sugar or savory with chili and cheese.

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Ingredients:

Adjust Servings

	1 cup sourdough discard (unfed, from fridge or room temp)
	1 cupall-purpose flour
	1 tsp baking powder
	1 tsp salt
	1 tbsp water (as needed)
	Oil for frying (vegetable, canola, or avocado oil)

Optional Add-ins:

	1 tbsp chopped herbs (like chives or rosemary)
	1 tsp garlic powder or onion powder
	1-2 tbsp shredded cheese

Directions

1.

Step 1

First, mix dry ingredients in a bowl. Whisk together flour, baking powder, and salt. Then stir in the sourdough discard. Now the dough should be shaggy and dry. Then add water gradually, 1 tablespoon at a time until a soft dough forms. It should be slightly sticky but manageable. If you want to use herbs or cheese, mix them in now.

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2.

Step 2

Cover and let the dough rest for 15–30 minutes for easier handling and better texture. This is optional and you can also skip it if in a hurry.

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3.

Step 3

Next, divide dough into 6–8 balls. Flatten each ball into a disc about ¼ inch thick.

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4.

Step 4

Heat about ½ inch of oil in a skillet over medium heat. Oil is ready when a small bit of dough bubbles and floats. Then carefully place dough rounds into hot oil. Fry 1–2 minutes per side, or until breads are golden brown and puffed. Flip and fry for another 1-2 minutes. When ready, transfer breads to a paper towel-lined plate. Serve warm.

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