Prosciutto Fry Bread Recipe
gorgonzola, prosciutto, pickled onions, apricot preserve
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Ingredients
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Fry Bread (dough)
Toppings & Accompaniments
Method
Fry Bread (dough)
- 1
Mix dry ingredients
In a large mixing bowl whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1 tsp salt, and 1 tbsp granulated sugar until evenly combined.
- 2
Combine wet ingredients
In a separate bowl whisk 1 cup whole milk, 1 cup plain yogurt and 2 tbsp melted cooled unsalted butter until smooth.
- 3
Form dough
Make a well in the dry ingredients and pour the wet mixture in. Using a wooden spoon or rubber spatula, stir until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead gently 6–8 times until it comes together into a soft, slightly sticky ball. Do not over-knead.
- 4
Rest dough
Cover the dough with a clean kitchen towel or plastic wrap and let rest at room temperature for 20–30 minutes. This relaxes the gluten and makes the dough easier to shape.
- 5
Prepare oil
Pour about 1 cup vegetable oil into a heavy skillet or Dutch oven (enough oil to come roughly 1/4–1/2 inch up the side). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of dough sizzles and browns in about 30–40 seconds.
- 6
Shape fry breads
Divide the rested dough into 6 equal portions (about 4–5 oz each). On a lightly floured surface, flatten each portion with your hands or a rolling pin into a 5–6 inch round, about 1/4 inch thick. Make a small dimple in the center of each round with your finger to help them puff evenly.
- 7
Fry
Carefully lower 1–2 rounds into the hot oil (don’t overcrowd). Fry until golden brown on the bottom, about 1–1.5 minutes, then flip and fry the other side 1–1.5 minutes more. Adjust heat as needed to maintain 325–350°F so they brown without burning. Transfer fried breads to a paper towel–lined tray to drain. Repeat with remaining dough.
Toppings & Assembly
- 8
Warm preserves
If desired, gently warm 1 cup apricot preserve in a small saucepan over low heat or microwave for 20–30 seconds to make it easier to spread.
- 9
Prepare prosciutto
If prosciutto slices are thick, tear each slice into longer strips. Keep slices at room temperature so they are pliable for draping.
- 10
Assemble each fry bread
Place a warm fry bread on a serving plate. Spoon about 2 tablespoons of warmed apricot preserve onto the center and spread lightly, leaving a border. Scatter about 2/3–3/4 ounce (roughly 1/6 of the 4 oz) crumbled gorgonzola over the preserve. Drape one thin slice (or a folded strip) of prosciutto on top, followed by a small handful (about 2 tbsp) of pickled red onion. If using, add a small handful of arugula or microgreens.
- 11
- 12
Serve
Serve immediately while fry bread is warm and slightly crisp at the edges. Provide extra apricot preserve and pickled onions on the side.