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Indian Fry bread is an unleavened bread that is fried rather than baked. Serve it savory with soup or stew, or add some cinnamon sugar and eat it like a donut (but better!). Created out of necessity, it’s now a staple in Indian kitchens.
Where did Indian fry bread come from?
The government forcibly removed more than 10,000 Navajo (they refer to themselves as Diné) men, women and children in 1864, from Arizona, over 300 miles into New Mexico. The journey is referred to as the long walk. The government provided sparse amounts food – flour, baking soda, sugar and lard – but none of the natural resources the people had for centuries was available during their imprisonment. However, the native resilience came through when, with experimentation and persistence, fry bread was created. It became in important part of their survival.
The methods and recipes were passed down over time, and each tribe has a slightly different version.
Now a staple in indian kitchens, fry bread represents the long road to freedom and is the tie that binds the different tribes – the unity of the people.
Making the fry bread
Mix the ingredients together in a large bowl. It should be ball of soft dough. Let it rest for 1-2 hours.
Break off golf ball sized pieces of the dough and roll it into a ball. We like ours a little smaller and thicker. Traditionally they are flatter and larger, like a tortilla.
Using your hands, flatten it out and set aside.
Heat about 2 inches of the oil to 350 degrees in a large, heavy skillet.
Carefully lay the bread into the hot oil, cooking as many as you can without crowding the pan.
Cook for about 2 -3 minutes, then, using tongs, flip it and cook another couple of minutes. It should be golden brown on both sides.
Drain on paper towels and
continue frying until all the breads are done.
Last, sprinkle with salt or cinnamon sugar while it’s draining. They make a perfect morning coffee treat or served as a side with soup or stew – like the Three Sisters Stew.
© Copyright 2023 The Lazy Gastronome
A lowly unleavened bread that's a staple in Native American kitchens and is a symbol of unity and resilience.
- 2 cups flour
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 to 1 cup water - enough to make a soft but not sticky dough
- peanut oil (or lard) to fry it in
- cinnamon sugar or sea salt for the finish
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Mix the ingredients together in a large bowl. It should be ball of soft dough. Let it rest for 1-2 hours.
-
Break off golf ball sized pieces of the dough and roll it into a ball.
-
Using your hands, flatten it out and set aside. Heat 2 inches of the oil to 350 degrees.
-
Carefully lay the bread into the hot oil, cooking as many as you can without crowding the pan.
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Cook for about 2 -3 minutes, then, using tongs, flip it and cook another couple of minutes. It should be golden brown on both sides.
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Drain on paper towels.
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Repeat until all pieces are cooked.
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Sprinkle with salt or cinnamon sugar while it's draining. Makes a perfect morning coffee treat or served as a side with soup or stew - like the Three Sisters Stew.
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© Copyright 2023 The Lazy Gastronome
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Never tried indian fry bread, but cannot wait to make it. This is a perfect side dish or dessert. Thank you for sharing this great reciepe and the story behind it
We gobbled it!!
Yum! Both versions sound delicious!! But I will try them out first with cinnamon for breakfast!
We love them both ways. Thanks for stopping by.
I have seen similar recipes before but still have to try this one out.
Thank you for sharing your links with us at #282 SSPS Linky. See you again next week.
Hope you like it – and your party is on my list!! Thanks!
Yum! Can’t wait to make this Indian Fry Bread and pair it up with my soup. Thanks! So simple and easy to make.:)
I love that you share this recipe! When I was in 11th and 12th grade, our boarding school class took our spring breaks of those years, and headed out to Monument Valley in Utah/Arizona. we worked on the Navajo reservation, helped them with their building projects and in the children’s school.
The locals made us fry bread, and served us Navajo tacos, which was like a taco salad piled up on top of the fry bread. I have very good memories of this. I’m figuring your post tomorrow on the Sunday sunshine blog hop . Thank you so much for sharing it.
Thank you!! I’m glad it brought back memories. We traveled through the Four Corners area – an education I’ve carried with me. That’s where we were introduced to Navajo food. I think my favorite were the sopapillas! And my daughter’s favorite meal as a kid was Navajo tacos! Thank you so much for the feature and for stopping by!
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