Cajun Spiced Fry Bread

Ingredients

Equipment Needed

• •Large cast iron skillet or Dutch oven
• •Deep-fry or candy thermometer
• •Spider strainer or long-handled tongs
• •Wire cooling rack

Instructions

1. 1

   Make the Cajun seasoning

   Combine the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and white pepper in a small bowl. Stir until uniform. This makes about two tablespoons, more than you need for this recipe. The extra keeps in a jar for months and you'll reach for it constantly.

   The cayenne level here is mild. If you like heat the way I do, double it. Taste a tiny pinch on your tongue before committing. You can always add more, but you can't take it back.
2. 2

   Mix the dry ingredients

   Whisk together the flour, baking powder, salt, and one teaspoon of your Cajun seasoning in a large bowl. The spices go into the dough itself, not just on top. This is how you build flavor in layers. When you bite into the bread, you taste it all the way through.

3. 3

   Form the dough

   Make a well in the center of the flour mixture. Pour in the warm water and melted butter. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a floured surface. Knead gently for two to three minutes until smooth and slightly tacky. The dough should spring back when you poke it. Don't overwork it or you'll end up with tough bread.

   If the dough feels too sticky, add flour a tablespoon at a time. Too dry and crumbly means you need a splash more water. Trust your hands.
4. 4

   Rest the dough

   Shape the dough into a ball and cover with a clean kitchen towel. Let it rest at room temperature for fifteen minutes. This relaxes the gluten and makes the dough easier to stretch. Walk away. Make your honey butter. The dough knows what it's doing.

5. 5

   Make the honey butter

   While the dough rests, beat the softened butter with the honey and flaky salt until fluffy and combined, about two minutes with a fork or a minute with a mixer. Taste it. Adjust the honey or salt to your liking. Set aside at room temperature so it stays spreadable.

6. 6

   Shape the fry bread

   Divide the rested dough into eight equal pieces. Roll each piece into a ball, then flatten with your palm and stretch into a rough circle about five inches across and a quarter-inch thick. Poke a small hole in the center of each round with your finger. This helps them fry evenly and gives you that classic fry bread look.

   Don't worry about perfect circles. These are country bread, not pastry shop showpieces. Irregular edges get extra crispy, and that's a good thing.
7. 7

   Heat the oil

   Pour oil into a large cast iron skillet or Dutch oven to a depth of about one inch. Heat over medium-high until the oil reaches 375°F on a deep-fry thermometer. If you don't have a thermometer, drop a small piece of dough into the oil. It should sizzle immediately and float to the surface within seconds. If it sinks and sits there, your oil isn't ready.

   Cast iron holds heat steady, which means your frying temperature won't swing wildly when you add the dough. That's why I reach for it every time. Four generations of Boudreaux cooks can't be wrong.
8. 8

   Fry until golden

   Carefully lower one or two rounds of dough into the hot oil. Don't crowd the pan. Fry until the bottom turns deep golden brown, about ninety seconds, then flip with tongs or a spider strainer and fry the second side for another sixty to ninety seconds. The bread should puff up proudly, bubbles forming across the surface. It will sound like applause in there.

9. 9

   Season immediately

   Transfer the fried bread to a paper towel-lined plate to drain for just a few seconds, then move to a wire rack. While still glistening with oil, dust generously with the remaining Cajun seasoning. The oil helps the spices stick. This is your second layer of flavor, hitting the tongue right at first bite. Continue frying and seasoning the remaining rounds.

10. 10

    Serve warm

    Pile the fry bread on a platter and serve immediately with the honey butter alongside. These are best within the first thirty minutes, while the outside is still crackling and the inside stays soft as a cloud. Tear, dip, repeat. That's the bayou way.

Chef Tips

• •The oil temperature matters more than anything else in frying. Too cool and your bread absorbs oil and turns greasy. Too hot and the outside burns before the inside cooks. Keep that thermometer handy and adjust your heat as you go.
• •Peanut oil has a higher smoke point and cleaner flavor than vegetable oil, but either works fine. Save your good olive oil for something else.
• •These make incredible bases for savory toppings. At Lagniappe, we pile them with pulled pork, coleslaw, and a drizzle of cane syrup. Or go simple with butter and a sprinkle of powdered sugar for the kids.
• •If you have leftover Cajun seasoning, sprinkle it on eggs, roasted vegetables, popcorn, or anywhere you want a little Louisiana sunshine.

Advance Preparation

• •The Cajun seasoning blend keeps in an airtight container at room temperature for up to six months. Make a big batch.
• •Honey butter can be made up to a week ahead and refrigerated. Bring to room temperature before serving.
• •The dough can rest for up to two hours at room temperature, covered. Beyond that, refrigerate it and bring back to room temp before shaping.
• •Fry bread does not store well. Make it fresh, eat it fast. That's how it was meant to be.

Frequently Asked Questions

Nutrition Information

1 serving (about 85g)