Make Covina's Extra-Fancy Fry Bread At Home

frybread
Tim Cushman•

Fry bread, a staple of Native American cuisine, is having its moment in the restaurant scene.

It is just what it sounds like: a savory version of the fried dough you've surely enjoyed at fairs and festivals, topped with any combination of ingredients you deem craveable. We borrowed chef Tim Cushman's fry bread recipe — a best-seller on the menu at Covina in New York City — so you can experience the crisp, wholly satisfying magic at home. Pair smoked salmon with tangy homemade kefir ranch and chives for a refined take on this rustic dish.

Make Covina's Extra-Fancy Fry Bread At Home
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Prep Time
1
hour
Cook Time
10
minutes
Servings
1
frybread
Total time: 1 hour, 10 minutes
Ingredients
  • 1/2 cup flour
  • 1/4 cup water
  • 1 cup water
  • 1 teaspoon active dry yeast
  • 1 1/2 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon salt
  • 1 cup cooked and riced russet potato
  • 1/2 cup sour cream
  • 1/2 cup kefir
  • 1/2 cup cream cheese
  • 1/4 cup thinly sliced chives
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 1/2 tablespoon freshly ground black pepper
  • 1/2 tablespoon minced dill
  • 1/2 tablespoon minced parsley
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon dried dill
  • 3/4 teaspoon minced thyme leaves
  • 3/4 teaspoon minced marjoram leaves
  • 3 garlic cloves
  • 1/2 serrano chile
  • vegetable oil
  • Fry bread dough
  • Kefir ranch
  • 12 ounces smoked salmon
  • capers
  • Thinly sliced red onions
  • parsley leaves
  • Chive batons
  • Dill fronds
  • lemon zest
Directions
  1. :::kefir ranch:::
  2. In a medium bowl, stir all the ingredients together until a smooth dressing forms. Use immediately or store in an airtight container in the refrigerator for up to 3 days.
  3. :::fry bread:::
  4. Make the starter: In a small bowl, mix the starter ingredients until the flour is completely incorporated. Cover with plastic wrap and let rest overnight.
  5. The next day, make the dough: In a stand mixer fitted with the dough hook attachment, combine the heated water with the yeast and let sit until foamy, 15 minutes. Add the starter and mix until incorporated. Add the remaining ingredients and mix on medium speed until incorporated, 5 minutes. Lightly cover with plastic wrap and let proof for 2 hours, punching down the dough after 1 hour.
  6. Assemble the dish: In a 6-quart Dutch oven, heat 2 inches of vegetable oil to 350º and line a plate with paper towels. Using heavily floured hands, scoop ½ cup of the dough and stretch into a 5-by-3-inch rectangle. Drape the dough directly into the hot oil and fry, flipping once, until golden brown, 2 minutes per side. Transfer to the prepared plate to drain and repeat with the rest of the dough.
  7. Divide the fry bread between plates. Top each with 2 tablespoons of the kefir ranch and 2 ounces of smoked salmon. Garnish each with capers, red onions, parsley leaves, chive batons, dill fronds and lemon zest, then serve.
 
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