Potato Fry Bread Burrata & Kale Recipe

Make the dough

In a large mixing bowl combine 2.5 cups all-purpose flour, 1 tsp instant yeast, 1 tsp sugar and 1 tsp fine salt. Whisk to mix. Add 1 cup warm water (about 100–110°F) and 1 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, sprinkle up to 2 tbsp extra flour. Form into a ball.

Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot until doubled, about 60–75 minutes.

Cook the potatoes

While the dough rises, place 1 lb cubed russet potatoes in a medium pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until just tender, 8–10 minutes. Drain well and return to the pot.

Add 1 tbsp unsalted butter and 2 tbsp whole milk to the drained potatoes. Mash coarsely with a potato masher or fork so some small chunks remain — you want spoonable, slightly textured fries-topping. Season with 1/2 tsp coarse salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm while you finish the dough.

Shape and fry the bread

When dough has doubled, gently deflate and divide into 6 equal pieces (about 3 oz each) for small rounds or 4 pieces for larger disks. Lightly shape each piece into a flattened disk about 1/4–1/2 inch thick, leaving a slightly thicker rim. Heat a large heavy skillet over medium heat and add neutral oil to reach a thin 1/8-inch layer (about 1/2 cup total for pan-frying multiple batches).

Working in batches, place dough disks in hot oil and fry 2–3 minutes per side until puffed and golden brown, adjusting heat as needed to avoid burning. Transfer to a paper towel–lined tray to drain. You can finish in a 300°F (150°C) oven to keep warm while you fry the rest, if desired.

If you prefer lighter breads, brush disks lightly with oil and cook in a nonstick skillet over medium heat 4–6 minutes per side with a lid until cooked through and golden.

Heat 1.5 tbsp extra-virgin olive oil in a large skillet over medium heat. Add 2 thinly sliced garlic cloves and 1/4 tsp red pepper flakes. Sauté just until fragrant and the garlic begins to turn golden, about 30–45 seconds (do not burn).

Add 6 cups torn kale to the skillet in batches if necessary, tossing to wilt. Cook 3–5 minutes until kale is tender but still bright green. Season with 1/2 tsp salt, 1 tsp lemon zest and 1 tbsp lemon juice. Taste and adjust with a little more salt or lemon if desired. Remove from heat and keep warm.

Assemble the fry breads on a serving platter: place each warm fry bread disk on the plate. Spoon a generous portion of the mashed potato mixture onto each bread and spread slightly, leaving the rim visible.

Top the potatoes with a generous handful of sautéed kale, pressing gently so it adheres to the potato.

Divide 1 burrata between every two breads (or use 1 burrata per large bread): gently tear open the burrata and place the creamy center and outer shell atop the kale and potatoes. Alternatively, place whole small burrata on each finished bread and break at the table.

Finish with a drizzle of 1 tbsp good-quality extra-virgin olive oil over everything, sprinkle 1 tsp flaky sea salt, 1/4 tsp freshly ground black pepper and scatter 1 tbsp thinly sliced chives. If you like, add 1 tsp honey, a few drops of balsamic glaze or a few dashes of hot sauce for contrast.

Serve immediately while fry bread is warm and burrata is creamy. Leftover components (fried breads, kale, or mashed potatoes) can be reheated gently; burrata is best fresh.