You can use any bread recipe you prefer for this frybread method — honestly, fried dough rarely disappoints. Follow your chosen bread recipe up to the point where it instructs you to shape the loaves.
To make frybread, divide the dough into smaller portions and shape each into a flat round similar to pita. For a recipe using about 3 cups of flour, I typically divide the dough into six pieces, but the exact number doesn’t matter so long as each piece will fit comfortably in your frying pan. Flatten each portion with a rolling pin or your hands, then place them on a lightly oiled sheet or pan to rise.
Loosely cover the dough with plastic so the surfaces don’t dry out and allow them to rise for about 30 minutes. If you’re short on time you can fry them immediately; they’ll still taste good, though they’ll be slightly less puffy.
Pour about an inch of cooking oil into a frying pan and heat until hot — a small piece of dough should sizzle as soon as it touches the oil. Add one piece of dough at a time; if the pieces are small you might fit two, but avoid crowding the pan. Each piece needs room to “swim” and expand.
Almost immediately the dough will begin to puff up. Depending on thickness and temperature, it may inflate noticeably.
Once the underside turns golden, flip the bread. You may notice the center stays lighter than the edges; if you want a more even color and doneness, spoon some hot oil over the center to help it cook through. Since you’ll be watching the bread anyway, this is an easy way to speed and balance the cooking.
When the second side is golden, remove the frybread to a plate and repeat with the remaining pieces.
Serve warm. A simple finishing touch is a sprinkle of grated myzithra cheese, which adds a salty, tangy contrast that complements the crisp, tender bread.
