Step 1

Mix the Dough: In a medium bowl, combine the hot water and sourdough discard. Stir until the discard dissolves. Add flour, salt, and baking powder. Mix with a spatula until a soft dough forms, then knead briefly with your hands until the dough forms a ball.

Step 2

Rest: Cover the dough and let it rest for 1 hour at room temperature.Optional long ferment: This dough doesn’t rely on yeast activity during frying, but a longer ferment can enhance the texture and flavor. Let the dough sit at room temperature until doubled in size or refrigerate for up to 48 hours. The sourdough will become more active over time, resulting in an even fluffier, chewier fry bread.

Step 3

Heat the Oil: Add oil to an 8-inch saucepan. Heat over medium heat until it reaches 350ºF. Use a thermometer to monitor—it’s important to maintain this temperature while frying.Tip: If the oil overheats, remove from the heat and stir in a little room-temp oil to cool it. If it’s too cool, gently reheat.

Step 4

Fry the Bread: Pinch off a 75–80g piece of dough. Stretch it into a 4–6 inch round (depending on your desired thickness). Carefully lower into the hot oil. Fry 2 minutes per side until golden brown.

Step 5

Serve: Remove from the oil to a cooling rack. Brush with melted butter, drizzle with honey, and sprinkle with flaky salt. Or use as a delicious base for fry bread tacos. Enjoy!