Preparing the Sourdough Discard

• Ensure that your sourdough discard is at room temperature and free from any excess liquid.

Mixing and Kneading the Dough

• In a bowl, combine the sourdough discard with the flour, baking powder, salt, and any other add-ins.
• Mix until you have a shaggy dough, then turn it out onto a floured surface and knead until the dough becomes elastic and smooth.

  In a bowl, combine the sourdough discard with the flour, baking powder, salt, and any other add-ins. Mix until you have a shaggy dough, then turn it out onto a floured surface and knead until the dough becomes elastic and smooth.
• Let the Dough Rest

  Cover the dough with a clean towel and let it rest for 10–15 minutes. This short rest allows the flour to hydrate fully and relaxes the dough, making it easier to roll out. Because this recipe uses baking powder for lift, a long fermentation or rise isn’t needed.

Rolling and Cutting Out the Dough

• Heat a generous amount of oil in a deep skillet or pot. Once the oil is hot, carefully drop portions of the dough into the oil and fry until golden brown on each side.
• On a lightly floured surface, roll out the dough until approximately 1/4 inch thickness. Cut out circles of dough and set them aside. A regular or wide mouth canning ring worked perfectly for mine! However, feel free to use any cookie cutter shape you desire.

Frying the Bread to Perfection

• Be sure to drain the cooked fry bread on paper towels to remove any excess oil before enjoying it with your favorite toppings.

Resting the Dough