The delicate crispness and mild, nutty flavor of Indian fry bread hot out of the oil or fresh off of the grill is a treat enjoyed throughout the western and southwestern United States. Born out of poverty and deprivation, this simple bread is a testament to the resilience and creativity of the Native Americans cooks who created it. Indian fry bread is best when first cooked, but it reheats well so that you can make a slightly larger batch than you need for one meal.
Fold two or three paper towels to fit inside of a resealable plastic container.
Place a wire rack on top of the paper towels if you have one that fits inside of your container. Use 6 to 8 small crumpled aluminum foil balls if you do not have a wire rack. This is not a necessary step, but it helps keep the bottom of the fry bread from becoming mushy.
Place the fry bread inside of the container and press or snap the lid into place.
Store in a cool, dry place such as a cupboard or pantry for no more than three days to ensure that it does not develop mold.