2½ cups plain white flour cups plain white flour
3 teaspoons baking powder
1 teaspoon sea salt
308ml water, warm to the touch but not boiling
canola oil, for frying

This is a good, simple, versatile recipe for classic frybread. As well as making tacos, I’ve reheated leftover breads to go with a full cooked breakfast or as a simple dessert brushed with butter and tossed with cinnamon sugar and some maple syrup. Very Canadian.

View the recipe collection here



1.In the bowl of an electric mixer, combine the flour, baking powder and sea salt.
2.With the machine running on low speed, slowly add the water.
3.Continue working the dough until well mixed and the dough easily peels from the side of the bowl. The dough itself should have a slight tackiness to it but should not be wet.
4.Remove the dough from the mixer bowl, put into a clean, very lightly oiled bowl and let it rest for 10 minutes to help the dough relax and finish hydrating.
5.Turn out onto a lightly floured bench. Divide into 5 equal pieces and form into tight, round balls.
6.Roll out the balls into nice, flat, round disks about 3mm thick. Set aside.
7.Take a pan or pot with a base large enough to hold the rolled-out breads.
8.Add canola oil to a depth of at least 12mm and heat over a medium-high heat. The oil is ready when a piece of bread sizzles when added to the oil.
9.Carefully place one piece of dough into the oil, being careful not to burn yourself.
10.Cook for about 1 minute on the first side then gently flip the bread over.
11.Cook for another 30 seconds, remove from the oil and place on a paper towel to absorb any excess oil.
12.The breads should be soft when removed from the oil, not crispy. Repeat with the remaining dough.
13.To make tacos, serve with one of the toppings on the following recipe collection.

Recipes & food styling Jonny Taggart / Photography Amber-Jayne Bain