Stuffed Frybread Pockets
Stuffed Frybread Pockets are a comforting, street-food–style delight made with soft, pillowy frybread that’s filled with a savory, well-seasoned stuffing and shallow- or deep-fried until golden. Popular across many cultures in different forms, these pockets are incredibly versatile—you can fill them with spiced meat, vegetables, or cheese and serve them as a hearty snack, lunch, or even dinner. They’re perfect for family meals, gatherings, or when you want something indulgent and satisfying made from simple pantry ingredients.
Prep time: 25 minutes
Resting time (dough): 20 minutes
Cooking time: 20 minutes
Total time: ~1 hour 5 minutes
Yield: 8 stuffed frybread pockets
Ingredients
For the Frybread Dough
3 cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 tbsp oil or melted butter
1 to 1¼ cups warm water (as needed)
Oil for frying (vegetable or canola)
For the Savory Filling (Chicken or Vegetable)
1 tbsp oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cooked chicken (shredded or minced) or mixed vegetables (potato, peas, carrots, capsicum)
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp paprika or chili powder
½ tsp cumin powder
¼ tsp turmeric (optional)
2 tbsp chopped fresh coriander or parsley
½ cup grated mozzarella or cheddar cheese (optional, for a melty filling)
Step-by-Step Instructions
Prepare the Dough
In a large bowl, mix flour, baking powder, and salt.
Add oil and rub it lightly into the flour.
Gradually add warm water and knead into a soft, smooth dough.
Cover and let the dough rest for 20 minutes (this makes it easier to roll and fry softer).
Make the Filling
Heat oil in a pan over medium heat.
Add onion and sauté until soft and lightly golden.
Add garlic and cook for 30 seconds until fragrant.
Stir in chicken or vegetables, salt, pepper, and spices.
Cook for 3–5 minutes until well combined and dry (not watery).
Turn off heat, mix in fresh herbs and cheese (if using).
Let the filling cool slightly before stuffing.
Shape the Frybread Pockets
Divide rested dough into 8 equal balls.
Roll each ball into a small circle (about 4–5 inches wide).
Place 2–3 tablespoons of filling in the center.
Fold over to form a half-moon shape or pocket.
Pinch and seal edges firmly (you can crimp with a fork).
Fry the Pockets
Heat oil in a deep pan over medium heat.
Carefully slide in 1–2 pockets at a time.
Fry for 2–3 minutes per side, turning until puffed and golden brown.
Remove and drain on paper towels.
Serving Suggestions
Serve hot with yogurt dip, garlic sauce, salsa, or chutney
Enjoy as a snack, lunchbox item, or light dinner
Pair with a fresh salad for a complete meal
Tips & Variations
For a healthier version, shallow-fry or air-fry at 180°C (350°F) for 8–10 minutes, flipping once
Make it spicy by adding green chilies or chili flakes
Try cheese-only, minced beef, or lentil (daal) fillings
Dough can be made ahead and refrigerated for up to 24 hours
Final Thoughts
Stuffed Frybread Pockets are the ultimate comfort food—crispy, soft, and bursting with flavor in every bite. With endless filling possibilities and simple ingredients, this recipe is a must-try for home cooks who love hearty, satisfying snacks. Once you make them, they’re sure to become a repeat favorite in your kitchen!