Saturday, August 6, 2011

Fry Bread As There is Many Types





Apache Frybread

4 cups flour
4 t. baking powder
1 t. salt
1/4 cup shortening
1/4 cup powdered milk warm water

Mix the baking powder and salt into the flour, then dump in the shortening . Mix it in with your fingers until there are no lumps  it should resemble corn meal.  Stir the powdered milk into 1 cup of warm water
and mix it into the flour.  Add more warm water until you get a nice dough.  Knead for one minute, cover tightly, and set aside for at least an hour.  Pinch off egg sized pieces and roll into a ball.  Let rest  covered
for about 20 minutes. The yeast dough rose more than the baking powder recipe which was to be
expected.  Baking powder is double action  meaning it creates bubbles when adding liquid and then again with the addition of heat.  Yeast  a living  organism  starts making bubbles after a while of sitting with warm liquid and some food (sugar), then a little more with the addition of heat until it succumbs when the heat is too high. The dough can be patted or rolled out into thin rounds.  Some people refuse to use a rolling pin and do everything by hand and other traditional frybread makers don’t mind using a rolling pin to get an even thickness and FAST.  I tend to get a ball of dough, pat it out on the table, then pick it up and stretch it to the desired size.  And of course there’s the wrist-flip where seasoned frybread makers flip the dough from hand to hand in a blurring speed and get a perfect frybread.  My mother-0in-law fits into this category.  I can flip the dough rounds and can get a more even thickness, but the size of the dough doesn’t change. All the frybreads we made started with an egg size ball of dough and ended up about the same diameter, the yeasty breads being just slightly thicker and the bottom had a more bubbly appearance. The oil must be very hot before putting in the frybread.  A cast iron  skillet helps hold the heat and distribute it evenly.  Any other type of shallow pan can be used though.  Put in at least an inch of oil and heat it just to the smoking point.   A lot of cooks know to use some used oil in with the new oil to brown the bread nicely.  Make sure your breads are ready and put them right in the oil to keep the oil from scorching.  Cook it until you see the brown color creeping up the side of the frybread, then turn it over and cook a little longer. Take the frybread out and drain it on end, preferably over a rack that lets the oil drip off. We made about 10 frybreads from each recipe and invited an impartial (kind of)  judge over for Indian Tacos – my brother-in-law who grew up eating his mom’s Apache recipe, but who has had the privilege of eating my Indian Tacos for 5 years now.  My honey only liked the Apache recipe, and wouldn’t even finish the small piece of yeast frybread I gave him for a taste test. I was in favor of the yeast kind…it had more texture and a tasty crust. My brother-in-law leaned towards the yeast style as well.  He ate 3 Indian tacos with the yeast breads and the baking powder bread as a taste test, and liked it all.  We’ll have to call this a draw. Fluffy vs. flat, baking powder vs. yeast, whatever kind of frybread is your favorite, it’s most likely the kind you grew up with that grandma or momma
made.  However you make it, remember that frybread is an excellent treat,  but might not be healthy in your daily diet.  There are ways to make your frybread healthier: using whole wheat flour; using a healthier oil with a high smoking point like canola, peanut, safflower or sunflower oil;  making smaller and thinner frybreads; limiting frybread to special occasions. But we all know you can smell frybread cooking a mile away and once you’re hooked, there’s no going back.  Just talking about it makes me crave a hot greasy bread.  Just like wine, frybread varies greatly from batch to batch and is just as addicting.  Please share your frybread stories, recipes and tips!

Arapahoe Jebedanutch Fry Bread

1/2 cup dry milk
1/3 cup baking powder
7 cups flour
1/4 -1/2 cup salt
3-1/2 cups water
  oil or grease

Fill fry pan with oil or grease 1-1/2 inches deep. Sprinkle a little salt in oil to keep it from burning. In a large bowl combine dry milk, baking powder, flour, and salt. Add enough of the water to make a dough. Pull off pieces of dough, roll in a little flour and flatten slightly. Fry in oil until brown on one side. Turn and brown on the other side. Drain on paper towels. Eat soon after frying.

Bachelor Fry Bread

The following recipe is for the bachelor or student, far from home, who is a tad deprived from his mom’s or grandmother’s fry bread and is desperately seeking a fry bread fix: 1 can of ready-made biscuit dough such as Pillsbury biscuits located in the dairy section, next to the eggs. While you are heating the cooking oil to fry the dough, flatten and form each individual biscuit. Once the oil is hot, brown both sides as quickly as possible. Important, do not let the unopened can of biscuit dough set on the table without supervision or, you may have to scrape the dough off of the ceiling. Do not let anyone try to fool you with the following because the following is not considered fry bread even though it is fried in hot oil, lard or grease. Fry a slice of regular bread in hot oil.Some ways to eat fry bread: Enjoy the fry bread as an Indian Taco, or with sprinkled sugar, powdered sugar, butter, a mix of peanut butter and syrup spread, or eat plain. Fry bread is good for dunking too.

Bannock / Fry Bread

4 cups flour
2 tbsp. sugar
6 tsp. baking powder
1/2 tsp salt
1 1/2 cups water
1/2 cup cooking oil

Preheat cast iron pan on medium heat with cooking oil

1. In a medium mixing bowl blend together all dry ingredients
2. Make a well in the centre of the dry ingredient
3. Pour in water
4. Using your hands, knead until becomes a stiff dough
5. If needed, add more water slowly
6. Take small handfuls and roll into ball
7. Flatten dough ball with your hands until about 1/3 - inch thick
8. Place into preheated pan
9. Cook until golden brown on both sides

Note: Do not overwork your dough or your bannock will come out tough and chewy.

Barona Valley Ranch Fry Bread

1 lb. all purpose flour
2.25 oz. baking powder
1 oz. salt 4.25 oz. shortening
7 oz hot water

ix the salt and baking powder with the flour. Cut the shortening into the flour mixture until well blended. Place all into the spiral mixer and add the water slowly to form the dough. Mix gently for several minutes and check for dough feel. Remove from the mixer and place on the bench, divide the dough into 4 small rounds and knead until firm. Place under wet towels and let rest. For the fry bread break off 2 ounce pieces and roll round and flat to cook in hot oil at 500 degrees for several seconds on each side. The finished product should be soft and light in texture absorbing little to no oil.

Ann's Award Winning Fry Bread

2 cup bread flour
2 tablespoon sugar
2 teaspoon baking powder
1 teaspoon dry yeast
1/2 teaspoon salt
1  mix together, then add:
2 tablespoon shortening or lard and cut
1  well

Add 125 to 150 ml. of warm water and work into a soft dough. Let dough sit for 30 minutes then cut into 6 portions. Roll out and fry in hot oil. Yield: 6 servings

A & M Cafe Fry Bread Recipe

2 cups flour
1 tbsp baking powder
1 tsp salt
1/4 cup sugar
1 cup water (approximately)

Mix the first 4 ingredients. Add the water. Let sit 1/2 hour. Pat on floured surface until about 1/4-inch thick. Deep fry until golden brown. This cafe is famous for their fry bread which they stuff with omelet ingredients like a soft taco or wrap.Notes:  A & M Cafe, Interior, South Dakota

A Snowa Frybread

4 cups flour
2 tbsp baking powder
1 1/2 tsp salt
2 cups (more or less lukewarm water
  oil or shortening

Note*: This frybread recipe was provided by Snowa as a courtesy to the the people here. Snowa is also a Native. Many recipes are handed down literally from generation to generation, or from family to family. Some recipes are carefully kept family secrets. And as frybread is a staple of many traditional family gatherings, the ability to produce a quality item for consumption by family members and guests is often a source of pride for the family That being said and not wanting to be to serious here, because thats not the point either, this is Snowa's recipe given to you. It is a recipe with a least some roots in the Muscogee (Creek) Indian culture, since that is what she is, among others. I don't know the history of this recipe. Snowa has given permission for you to use this recipe among your families and friends. What permission is not given is for this recipe to be marketed or that it show up in a cookbook somewhere.Thank you Snowa for this recipe and the others you provided me.1. Baking Powder Version of Frybread you can get fluffy frybread, and you can control how fluffy you want it by how much baking powder you add and how long you let it sit Mix dry ingredients thoroughly. Add water a little bit at a time until you get a solid ball of soft dough. Cover and let rest for 30 -60 minutes if you have time. The longer you let it sit the more elastic it will be, but cover it up with saran wrap so it won't dry out. Heat up your oil. Pinch off a piece of dough - tennis ball size for big fry bread or golf ball size
for small bread. Stretch it out into a circle. Place it in the hot oil. It  will float up and when the bottom is brown flip it over. When both sides are brown take it out. FYI if you add a little cooking oil to your dough when mixing and on your hands it does a couple of things: 1. Keeps flour from falling off your frybread and falling to the bottom and burning-you will have to change your grease more often. 2. Keeps the dough from sticking to your hands. FYI: You can add sugar to the recipe to change the taste of it. FYI: You can add powdered commodity milk if you want. Kinda makes it more golden when you cook it and adds some more taste. FYI: You can either pat it out into circles, or you can roll it out into circles with a glass, or you can roll in out into one huge piece of flat dough and cut into several pieces, if you have ever seen anyone cut dumplings ( that parallelogram shape) its the same way.This was provided to me by Snowa for posting

Abubu Fry Bread

2 large eggs
2 pkgs yeast
8 cup flour
1 cup sugar
1 tsp salt
4 cups milk
1 tablespoon oil

Mix everything together and let it rise punch it down an let it rise again it must rise 4 times total this is important after it has risen 4 times shape it into a circle the size of your pan or cut it into 5 inch circles if you are making indian tacos .Put the dough in a frying pan with enough already heated oil to go half way up the dough the oil should be hot already.Fry the dough till it is done then turn it over and fry the other side If you are making indian tacos take the 5 inch circles and fold them in half fill them with already cooked meat and cheese or whatever you want in them and pinch the edges shut like you do a pie crust then fry them in hot oil.If you are making Indian tacos you will need to make the dough way thinner.This is rez bread for dipping in wojapi.Yield: 4 servings

Burning Tree Fry Bread

4 cups flour
3 tbl powder milk
1 tbl baking powder
1 tsp Salt
1/4 cup oil
1 1/2 cups hot water
3 tbl blue corn meal; for bluecorn frybread only

Mix first four ingredients add the oil and hot water and knead slightly as for biscuit dough. Divide into 6 balls of dough, brush with oil and store in air tight container. Punch down the dough ball into flat pancake and cook in hot oil turning once to brown both sides.Notes:  Burning Tree Restaurant (Award Winning) Yield: 6 fry bread

Calming Winds Creek Fry Bread

2 cups white lily flour self-rising
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1 16 oz. sour cream water

Mix together all dry ingredients.Add sour cream to the dry ingredients.Add enough water to make a dough.
Let rise about 1/2 hr Pull off pieces of dough Roll in flour, make a ball and then flatten.Fry in oil until golden brown.Then use your best topping and enjoy.

Cameron Restaurant Fry Bread

6 cups unsifted flour
1 tablespoon salt
2 tablespoons baking powder
1/2 cup instant non-fat dry milk
2 3/4 cups lukewarm water
  (approx. lard or shortening for frying)

Combine flour, salt, baking powder and dry milk in a bowl. Add enough lukewarm water to make a soft dough. Knead thoroughly. Pinch off a ball of dough about the size of a large egg. Shape it round and flat with a small hole in the middle. Work it back and forth from one hand to the other to make it thinner and thinner. Stretch gradually to a diameter of about nine inches. Heat fat at least an inch deep in a heavy iron skillet. Drop thin rounds of dough into hot fat and fry to a light brown on one side. Then turn and fry other side. As it fries, the bread puffs up and becomes light. Drain each piece on paper towel. Makes about 18 to 24 pieces, about nine inches across.

Cheriquwa  Apachi Fry Bread (My Grandpa Tison Recipe)

4 1/2 cup flour
1/2 teaspoon salt
2 1/2  baking powder
1 cup water
1 cup milk (or buttermilk)
1  deep fryer or fry pan

Heat oil to 400 mix 3 c flour w/ salt and baking powder.  Add liquids. knead while adding the rest of the flour.  Knead for 10 mins.  Flour your board and rolling pin.  Roll out dough to about 1/4 to 1/2 in thick. Roll and then cut into 4ths  to look like triagles.  press thumb in the middle of dough but do not go through the dough make an indentation. place into grease it will fry very quickly.  Turn when golden brown. Try not to fry to long it makes it tough to eat

Cree-Muscokee Fry Bread

1.1/2 cup of self rizeing flour
1/8 cup sugar-
2 ts. of 'garlic-salt'
1 ts. of peper
1/2 cup water.

Mix it all in a bowl then add water till right doe thinkness..then flaten it in round shaps cook in a Oil of your choice.. untill golden brown. take out on plate with paper towl on plate to soak up grese about 2 minits then Eat..Tribal Affiliation Me-Mohawk/Seneca/Onodaga/Blackfeet & H.G.-Southern Creek of (Okeechobee Florida.).

Cowboy Fry Bread

1 cup milk
1 package active dry yeast
2 tablespoons granulated sugar
2  eggs, beaten
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour, sifted
  vegetable oil

Heat the milk over the stove or in the microwave until warm but not hot.Pour into a large bowl and add yeast and sugar. Stir in beaten eggs and salt, then slowly mix in flour until mixture forms a smooth, elastic dough.
Cover with a towel and allow to rise until double in size (30 minutes to one hour). Lightly flour work surface and divide dough into 12 pieces roughly the size of tennis balls, then flatten into discs. Let dough rise again, about 10 minutes.Heat oil to 350 degrees F in a deep fryer, large pot or skillet. Fry dough discs one or two at a time for three to five minutes, depending on size, turning once. Yield: makes about 12

Courtesy of  from NA Message Board
4 cups flour
1 Tbsp. powdered milk
1 Tbsp. baking powder
1 tsp. salt
11/2 cups warm water
Oil for frying
Mix all dry ingredients thoroughly. Add water. Knead until soft, then set aside for one hour. Shape into small balls. Flatten each ball into a circle with or rolling pin or by hand. Fry in a skillet half-full of oil until golden brown on both sides.

Blackfoot~ Double Recipe
2 cups Warm water
2 packages Dry yeast
4 Tablespoons Soft butter
2 Tablespoons Sugar
2 teaspoons Salt
6 cups white Flour
Place water in bowl. Sprinkle yeast over water and allow to stand in a warm place for 5 minutes. Add butter, sugar salt and flour. Knead awhile, adding a tad more water...or flour to proper consistancy. It will make a stiff dough. Allow to rise in large bowl covered by a towel in a warm place for 1 hour. Place lard or oil in a large deep sauce pan and heat to almost boiling. Form dough into 4 inch discs about 1/4 inch thick and fry until golden brown on each side. Drain over paper towels on serving plate. Serve with butter, jam, sugar, cinnamon sugar, or what ever you like...or make "Indian Tacos" as you would any other taco replacing tortillas with fry bread.
Note: Frying in lard is best and make a small hole in the center of each before frying!

Courtesy of Phil Konstantin,
1 cup flour
1/2 tsp. salt
2 tsp. baking powder
3/4 cup milk
Mix ingredients adding more flour if necessary to make a stiff dough. Roll out the dough on a floured board till very thin. Cut into strips 2 X 3 inches and drop in hot cooking oil. Brown on both sides. Serve hot with honey.

Courtesy of Phil Konstantin,
2 cups sifted flour
1/2 tsp. salt
4 tsp. baking powder
1 egg
1/2 cup warm milk or water
Stir first three ingredients then stir in the beaten egg. Add milk to make the dough soft. Roll it out on floured bread board, knead lightly. Roll dough out to 1/2 inch thick. Cut into strips 2 X 3 inches and slit the center. Drop into hot cooking oil and brown on both sides. Serve hot.
Good with pinto beans, stew or syrup.

Chippewa Fry Bread
2 cups Sifted flour
1/2 teaspoon Salt
4 teaspoons Baking powder
1 Egg
1/2 cup Warm milk
Stir first three ingredients then stir in the beaten egg. Add milk to make the dough soft. Roll it out on floured bread board, knead lightly. Roll dough out to 1/2 inch thick. Cut into strips 2 X 3 inches and slit the center. Drop into hot cooking oil and brown on both sides. Serve hot.

Chippewa Fry Bread
Yield: 8 servings
2-1/2 cups All-purpose flour
1-1/2 tablespoons Baking powder
1 teaspoon Salt
3/4 cup Warm water
1 tablespoon Vegetable oil
1 tablespoon Nonfat dry milk powder
Cinnamon sugar
Vegetable oil (for deep frying)
Combine flour, baking powder and salt in large bowl. Combine water, oil and dry milk powder and stir into flour mixture until smooth dough forms. Turn out onto lightly floured surface. Knead 4 times into smooth ball. Cover and let rest 10 minutes. Divide dough into 8 balls. Flatten with fingertips or roll out each ball to form 8- to 10-inch round. Make small hole in center of each with finger or handle of wooden spoon. Lightly flour rounds, stack and cover with towel or plastic wrap. Heat about 1 inch oil to 375 F in 1 bread round in hot fat and cook until golden and crisp, 1 to 2 minutes on each side. Drain on paper towels. Repeat with remaining dough. Serve bread hot or at room temperature, sprinkled with cinnamon sugar.

Choctaw Fry Bread

2 cups  Flour
1 teaspoon Salt
3 teaspoons Baking powder
1 cup Milk
Mix flour, salt and baking power together. Add milk or water and stir to make a stiff dough. Turn into well-floured board and pat down to 1/2 inch thick. Cut into squares with a slit down the middle. You can make these any size you want. For Indian Tacos, you get a ball and roll it out to about 7 or 8 inches. It should be big enough to nearly cover a plate. Serve hot with syrup, honey, etc. as a snack.

Choctaw Fry Bread
5 cups Self-rising flour
1/2 cup Oil
Sweet milk, amount to make biscuit dough
Mix flour, oil and lukewarm mild. Let dough stand and rise 1 hour. Roll the dough o­n board and cut with doughnut cutter. Fry the bread in skillet using oil for frying.

Courtesy of Phil Konstantin,
2 cups flour
1 cup buttermilk
1 tbsp. baking powder
1/4 tsp. salt
Sift flour, salt and baking powder then add milk and more flour to make dough stiff. Roll out onto floured bread board and cut into 4 X 4 squares with a slit in the center. Fry in hot cooking oil until golden brown. Drain on plate with paper towels.

Gila River Fry Bread Hohokam Nation
Yield: 6
2-1/4 cups Flour
3/4 cup Warm water (or a little less)
3 tablespoons Solid vegetable shortening
1 teaspoon Salt
2 teaspoons Baking powder
Fat or oil for frying
Mix flour, baking powder and salt. Cut in 1 tablespoon of shortening. Melt and cool remaining 2 tablespoons of shortening and set aside. Add just enough water to flour mixture so dough holds together and can be handled easily. Knead on a lightly floured board until smooth (30 seconds), adding only enough flour to work dough.
Form dough into smooth 2-inch balls. Brush each ball with cooled shortening and let stand 45 minutes. On a lightly floured surface, with the heel of your hand, flatten each ball out into a round circle about 6 inches in diameter.
In a deep skillet or deep fryer, heat fat to 360 degrees. Ease dough into deep fat. Dough will bob to surface. Cook until dough is a light brown (45-60 seconds). Turn and cook other side (45-60 seconds). Remove from fat immediately and drain on paper towels. Makes 6 individual breads.
Fry bread should never be made in advance. The only way to enjoy it is sizzling hot from the skillet. We like to drizzle its crusty golden skin with honey or dust it with powdered sugar; great for breakfast or addition to soup or a stew meal.

Kiowan Fry Bread
Warm water
1/2 teaspoon Salt
1 teaspoon Baking powder
2 cups Flour
1/4 cup Vegetable oil
Sift flour, Baking Powder, and salt into bowl. Slowly add warm water until dough feels like mud. Mix and knead until smooth. Cover for 10 minutes. Break into lemon-size pieces. Roll into a ball, then flatten. Heat oil in pan. Fry until Golden Brown. Serve fresh on a plate with salt or syrup.

Lakota Fry Bread
1 cup Sugar
1 package Yeast
10 pound Flour wheat or white
1 cup Dry milk
1 cup Vegetable oil
Combine dry milk, vegetable oil and sugar in sauce pan over low heat. Add the yeast till dissolved. Do not overheat, warm only. Combine this with the flour, if sticky, add water in small amounts till dough sticks together. With oiled lightly hands, knead dough for 10-15 minutes, let stand, usually 2 hours in warm area, covered. When dough rises, punch down again, and knead and let rise one more time. Heat 1 can crisco or lard in sturdy pan or pot, roll dough out in 1/2 in circles if using for indian tacos or squares if making for soup. Fry in oil till golden brown. Dry off on paper towels to get rid of excess grease. Enjoy with your favorite toppings or eat with a delicious traditional soup, or wojapi!

Lakota Fry Bread
3 cups water
1 ½ tablespoons salt
1 package yeast
¼ cup oil
3 tablespoons sugar Flour
Combine water, salt, sugar, yeast, and oil. Stir in the flour until the dough is moist, but does not stick to the hands. Knead on a floured surface adding flour as needed. "Remember", she said, "dough made with yeast is a living thing, knead until it feels satiny. Let it rest 20 minutes in a covered bowl. Pinch off a piece and gently stretch until flat and thin in the center. Treat it with respect. Fry in about 1/2 inch of hot oil until golden brown, turn over. The bread will tell you when it is ready—it will float in the oil. Eat it with butter and honey."

Lammin Fry Bread
1 Egg
1 cup Warm water add as needed
1/3 cup Oil vegetable
1 teaspoon Salt
4 tablespoons Baking powder
4 cups Flour
1-1/2 tablespoon Sugar
Oil deep enough for fry bread to float, eh!
Ok I find being prayerful and full of love the first ingredient you need, so get some of that..... In a good size bowl mix flour, bakin' powder, and salt real good add all ingredients in the middle of bowl (seems to work better). In a good size cup get warm water, sugar and egg; mix together. It really has to be beaten really good so the mixture looks bubbly (full of some air) - then let it settle.
Add that to flour and start to knead, adding more warm water as necessary. You want the cooking oil @ 350 degrees, start heating it up. when dough is just done getting kneading. So dough is kneaded real good, right! of course right.... Pull fist size balls of dough and roll into balls (dough should be sticky yet doesn't stick to hands...). put them in bowl, let stand for ten minutes (that's when I start making wojapi, or cutting up what I need for tacos!! *smile). When oil starts talking and ten minutes have passed, get a ball and flatten it reeeeeal good, take your time, some say this is where it all happens, put hole into dough and drop into oil, it should float right away, and flip it over until both sides are golden brown. Finish all the breads up and when they're done cooking put em' in a towel or something to keep them warm, and drain excess oil.....

Lummi Frybread
3 cups .... Flour
1 tablespoon .... Baking powder
1 teaspoon .... Salt
1 tablespoon .... Sugar
1-1/2 cups .... Water
Vegetable oil (for frying)
Making the dough: Mix all the ingredients {except water} together. Mix it. Then add the water. Then kneed the dough. Let the dough sit for 20-25 minutes. Making the fry bread: Take a roll out of the dough flatten it to about 1 1/2 inches. Then put a hole in the middle.
FRYING: Add 1-1/2 cups of butter. Then 3-5 cups of oil into a frying pan. After the oil gets done boiling put the fry bread in.

Navajo Fry Bread
by Cynthia Detterick-Pineda
Read History of Navajo Fry Bread
Fry bread is wonderfully lumpy (puffed here and there). It can be served as a dessert or used as a main dish bread. Our family will often take them and stuff them, much like one might use bread or tortilla to dip into their food.
1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying 

Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball.
NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. NOTE: Don’t worry about it being round. As Grandma Felipa would say “it doesn’t roll into your mouth.”
Heat the vegetable oil to about 350 degrees F.
NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large fryer.
Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.
Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

Navajo Fry Bread
Courtesy of
3 cups unbleached flour, sifted
1/2 cup dry powdered milk
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup warm water or milk
2 quarts oil for deep frying
Combine the first 5 ingredients in a large mixing bowl and knead until smooth and soft, but not sticky. Depending on the altitude and humidity, you may need to adjust the liquid or the flour, so go slowly and balance accordingly. Be careful not to overwork the dough, or it will become tough and chewy. Brush a tablespoon of oil over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth. After the dough has rested, heat the oil in a broad, deep frying pan or kettle until it reaches a low boil (375º). Pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick at the edges. Carefully ease each piece of flattened dough into the hot, boiling oil, one at a time. Using a long-handled cooking fork or tongs, turn the dough one time. Allow about 2 minutes cooking time per side. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on layered brown paper or paper towels to finish draining.
Serve hot with honey, jelly, fine powdered sugar, wojape, or various meat toppings.
Hint:The magic is in frying the bread quickly! The hotter the oil, the less time it takes to cook. The less time it takes to cook, the lighter the texture and lower the fat content.

Navajo Fry Bread
1 C flour
1 t baking powder
1/4 C powdered milk
1/4 t salt
warm water
Combine the ingredients and slowly add enough warm water to form dough. On a lightly floured surface, knead dough until it is smooth soft and not sticky. Cover and let rest 1 hour. Shape into small balls and pat into flat circles about 1/4-1/2 inch thick. Set aside.
In skillet, heat 1/2 inch vegetable oil. Brown dough circles on each side and drain on paper towels.
Serve with chile beans and your favorite taco toppings for "Navajo Tacos."

Navajo Fry Bread
4 cup White flour
1 tablespoon Baking powder
1 teaspoon Salt
1-1/2 cup Warm water
1 cup Lard for frying (or your choice of oil)
Mix dry ingredients together. Add warm water to dry ingredients. Knead until dough is soft and elastic and does not stick to bowl. (If necessary, add a little more warm water. ) Shape dough into balls the size of a small peach. Let these sit for 15 minutes. Pat out a bit, pinch edges and then pat back and forth by hand until dough is about 1/2 to 3/4" thick and is round. Make a small hole in the center of the round. Melt lard in a heavy frying pan. Carefully, put rounds into hot fat, one at a time. Brown on both sides. Drain on paper towels. Serve hot.

Navajo Fry Bread
2 cup Flour, unsifted
4 teaspoon Baking powder
1 teaspoon Salt
3/4 cup Water, warm (maybe more) Cornmeal
Put 2 to 3 inches oil in fryer and heat to 400 degrees. Combine flour, baking powder, and salt. Add 1/2 cup warm water and continue adding water to reach the consistency of bread dough. Tear off balls of dough. Roll out balls on a board lightly dusted with cornmeal to 1/4 inch thick. Punch a hole in the center of each piece. Fry bread one at a time, turning as soon as it becomes golden. Drain on absorbent paper and serve hot with honey or powdered sugar. These are also good plain or with salsa on top.

Navajo Fry Bread
Yield: 6
2 cups White flour
2 teaspoons Baking powder
1 teaspoon Salt
1 tablespoon Lard or shortening
3/4 cup Lukewarm water, approx.
Vegetable oil (for frying)
In a medium-size bowl mix the dry ingredients, stirring thoroughly. With the tips of your fingers or with a pastry blender cut in lard or shortening until mixture has the texture of corn meal. Slowly add the water, stirring with a fork, using just enough liquid for the dough to hold together. Turn the dough out onto a floured surface and knead gently for about 3 minutes. Cover it with a piece of plastic wrap or towel and let rest for 10 to 15 minutes. Divide the dough into six round balls and let these rest, lightly covered, while you start heating the fat in a frying kettle or electric fryer or skillet. Roll out the first ball of dough to a round 6 to 7 inches in diameter. Make a 3-inch cut down the center of the circle with a sharp knife. By now the fat should be hot; if you have a deep-frying fat thermometer test its temperature - it should be about 380 F; if you don't, test with a small pinch of the dough - it should sizzle and float to the top but not darken too quickly. When ready, slip the first round of dough into the hot fat. It will puff up immediately; cook it on one side for a minute or so, then turn it with a slotted spatula and cook on the other. Remove and drain on paper towels and prepare the next round of dough. Watch the fat to make sure it stays hot enough but doesn't start to smoke. The fried bread may be kept warm in a low oven, but it should be eaten as soon as possible, either strewn with shredded lettuce, tomatoes, chilies, cheese, and hot sausage, if you like, or it can be eaten with honey and sprinkled with confectioner's sugar.

Navajo Fry Bread
3 cups Unbleached flour
2 teaspoons Baking powder (increase to 3 at high alitudes)
1 teaspoon Salt
1-1/2 cups Warm water or Milk
1 tablespoon Oil or shortening
Vegetable oil (for frying)
In a mixing bowl, combine all ingredients except oil and knead until smooth. Rub oil or shortening over dough. Cover and let sit for about 30 minutes. Either pat or roll out enough dough to fit in the palm of your hand in a circle about 1/8 inch thick, and deep fry in hot oil or shortening. Usually the fry bread is a little larger than the size of your hand.
Makes 10 to 12 fry breads.

Navajo Fry Bread
Yield: Makes three 8-inch round breads.
2 cups Unsifted flour
1/2 cup Dry milk solids
2 teaspoons Double-acting baking powder
1/2 teaspoon Salt
2 tablespoons Lard, cut into 1/2-inch bits,
1 pound Lard for deep frying 1/2 cup ice water.
Combine the flour, dry milk solids, baking powder and salt, and sift them into a deep bowl. Add the 2 tablespoons of lard bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal. Pour in the water and toss the ingredients together until the dough can be gathered into a ball. Drape the bowl with a kitchen towel and let the dough rest at room temperature for about 2 hours.
After the resting period, cut the dough into three equal pieces. Then, on a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter and 1/4 inch thick. With a small sharp knife, cut two 4- to 5-inch-long parallel slits completely through the dough down the center of each round, spacing the slits about 1 inch apart.
In a heavy 10-inch skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking. The melted fat should be about 1 inch deep; add more lard if necessary. Fry the breads one at a time for about 2 minutes on each side, turning them once with tongs or a slotted spatula. The bread will puff slightly and become crisp and brown. Drain the Navajo fry bread on paper towels and serve warm.

Navajo Fry Bread
Yield: 4 servings
1cup .... White flour
1/2 cup .... Whole wheat flour
1 tablespoon .... Sugar
1/2 teaspoon .... Baking powder
1/4 teaspoon .... Salt
1/2 cup .... Honey
Vegetable oil (for frying)
Mix dry ingredients. Add water to dry ingredients, mix well. Knead dough on a floured board till it becomes elastic. Let dough rest 10 minutes, covered. Roll out dough till it is 1/2 inch thick. Cut into squares or circles. Deep-fry at 370F till golden brown; drain on paper towels. Drizzle with honey and serve.

Ojibwe Fry Bread
Yield: 10 servings
Flour (5# Bag)
Salt (Approximately 1 Teaspoon)
Baking Powder (2 Teaspoons)
2 Cup Water (Warmed)
1 Cup Milk (Warmed) Lard
Put the entire amount of Flour into a large mixing bowl. Make a well in the middle of flour. Pour in the warmed liquids Add the salt and baking powder. Mix with a large spoon slowly adding in flour from the sides (similar to mixing a cake by hand). Keep adding flour until you feel you can start to knead it by hand. Knead until it doesn't stick to your hand. Then let the dough rest for
1/2 hour. Beak off golf ball size of dough and put on a floured plate. Heat the lard in a large cast iron skillet.
Note:To test the temperature of the lard, sprinkle drops of water on the lard. If it dances quickly, the bread frying is ready to begin. Flatten your individual balls of dough and fry on both sides to a golden brown. Adjust your heat as needed.

Oneida Fry Bread
8 cups Plain flour
2 teaspoons Salt
8 teaspoons Baking powder
Sift flour and baking powder together, add just enough water to make a dough. Knead about 3 minutes.
Pinch off enough dough to make a round patty, flatten with hand and punch hole in center. Drop in skillet of hot shortening and fry until light brown, turning once. Remove, drain on paper towels. (Can be served with honey or jelly.)

Courtesy of Phil Konstantin,
4 cups all purpose flour
2 tsp salt
1 tbsp and a half baking powder
1 tablespoon melted shortening
2 cups warm milk
Shortening for deep frying
Sift flour, salt and baking powder into bowl. Stir in shortening and milk. Knead the dough into a ball. Roll out dough on lightly floured board. Cut into diamond shapes and slice a slit in the center.
Heat shortening in deep fryer to 370 degrees. Fry 2 or 3 at a time until golden brown on both sides. Drain on paper towels.

Pokanoket Fry Bread
7 cups Unbleached flour
4 tablespoon Sugar
1/2 teaspoon Salt
3 cups Buttermilk
1 cup water
2 Eggs
1 stick butter Melted
2 pkgs Dry instant rise yeast
Mix 4 cups of flour and other dry ingredients in large bowl EXCEPT the yeast. On another bowl,mix buttermilk and water and warm slightly (should make one quart). Add to flour mixture and mix. Add eggs and melted butter. Mix well. Add 2 pkgs of dry yeast. Mix all ingredients very well. Mixture will seem loose, gradually add remaining flour until dough forms. Knead dough to a good consistancy and form into a ball. Add more flour if needed. Grease a large bowl set dough in it. Cover and let rise to top of bowl (about 30 min). Punch down dough and let rise to top of bowl again. Use skillet with oil or deep frier with oil and heat. When hot pull of sections off dough, shape, and fry in oil until lighly golden brown. Flip. Done. I eat it dipped in powered sugar, or topped with lettuce, tomato, and cheese. Enjoy!

Potawatomi Fry Bread
Yield: 6 servings
3 cups Flour
3 teaspoons Baking powder
2 teaspoons Sugar
2 cups Warm milk
2 Tablespoons Bacon fat or shortening
Mix the dry ingredients together. Add the milk and melted fat. Stir well. Put on a well floured surface and knead in the flour to make a soft dough. Shape round and about 1/2-inch thick. Fry in deep fat until golden brown. Serve hot.
Frybread Animosh (dogs):
This is like corn dogs. The dough is rolled out into a 1/2-inch thick wrapper for each hot dog. Grill the hot dogs first, then place on wrapper and seal. Pinch tightly closed along seam and ends. Use more salt in dough -- about 1 tsp in proportion to my batch ingredients. Yield: 24

Pueblo Fry Bread
Yield: 12 servings
4 cups White flour
1 tablespoon Baking powder
1 teaspoon Salt
1-1/2 cups Warm water
1 cup Lard or oil for frying
Mix dry ingredients together. Add warm water to dry ingredients. Knead until dough is soft and elastic and does not stick to bowl. If necessary, add a little more warm water. Shape dough into balls the size of a small peach. Let these sit for 15 minutes. Pat out a bit, pinch edges and then pat back and forth by hand until dough is about 1/2-3/4" thick and is round. Make a small hole in the center of the round. Melt lard in a heavy frying pan. Carefully, put rounds into hot fat, one at a time. Brown on both sides. Drain on paper towels. Serve hot.

Courtesy of Phil Konstantin,
2 cups flour
3 tsp. baking powder
1 tsp. salt
1 cup milk
Mix flour, baking powder and salt. Add milk gradually making sure the dough is stiff. Put on floured bread board and pat it out with your hands until it is 1/2 inch thick. Cut into strips with a slit in the center. Fry in hot oil until both sides are golden brown.
Seminole Fry Bread
Yield: 8 servings
2 cups All-purpose flour
1/4 cup Instant lowfat powdered milk
3/4 teaspoon Salt
2 teaspoons Double acting baking powder
1 tablespoon Lard
3/4 cup Lukewarm water
Vegetable oil for frying
In a small bowl mix together flour, powdered milk, baking powder, and salt. Cut in the lard until mixture resembles coarse meal.
Add water and knead lightly for 1 minute. Turn out onto a well floured surface and knead until a smooth ball forms. Divide the dough into 8 equal pieces and shape each into a small ball. Cover with an inverted bowl and let rest for about 10 minutes.
On a floured surface roll each ball into a 6-inch circle. Poke a hole in the center of each round of dough. In a skillet heat about 1 to 1-1/2 inches of vegetable oil, until smoke appears. Fry the dough rounds one at a time until golden brown on both sides. Drain on paper towels and serve hot.

Wampanoag Frybread
7 cups Unbleached flour
4 tablespoon Sugar
1/2 teaspoon Salt
3 cups Buttermilk
1 cup water
2 Eggs
1 stick butter Melted
2 pkgs. Dry instant rise yeast
Mix 4 cups of flour and other dry ingredients in large bowl EXCEPT the yeast. On another bowl,mix buttermilk and water and warm slightly (should make one quart). Add to flour mixture and mix. Add eggs and melted butter. Mix well. Add 2 packages of dry yeast. Mix all ingredients very well. Mixture will seem loose, gradually add remaining flour until dough forms. Knead dough to a good consistency and form into a ball. Add more flour if needed. Grease a large bowl set dough in it. Cover and let rise to top of bowl (about 30 min). Punch down dough and let rise to top of bowl again. Use skillet with oil or deep fryer with oil and heat. When hot pull of sections off dough, shape, and fry in oil until lightly golden brown. Flip. Done. I eat it dipped in powered sugar, or topped with lettuce, tomato, and cheese. Enjoy!

1) Navajo Fry Bread – The dough used in making this flat bread is a variation of the dough for flour tortillas, consisting of wheat flour, shortening, salt, and water, leavened sometimes by baking powder and sometimes by yeast. Today, there are endless regional variations of this Native American flat bread. Each tribe, and also each family, has their own special recipe. The making of Fry Bread is considered a source of pride. Navajo Fry Bread is considered a tradition in Arizona and New Mexico, and dry bread with honey butter is a specialty of New Mexico.
2) Frybread was named the official "state bread" of South Dakota in 2005
3) Also in 2005, frybread became the center of a controversy involving its role in obesity and diabetes among Native Americans.
4) The U.S. Department of Agriculture reports that a plate of fried bread consists of 700 calories and 27 grams of fat.
5) Frybread is also known in South American cooking as cachanga
6) Frybread (also spelled fry bread, also known as bannock) is a Native American food, found throughout the United States. (It is also known as "squaw bread" in some areas.) Frybread is a flat dough fried or deep-fried in oil, shortening, or lard. The dough is generally leavened by yeast or baking powder.
7) Frybread was created in the 1800s, when Native Americans were forced onto reservations and given rations of flour and lard by the government. Native Americans did what they could, and fried bread in lard.
8) Topped with additions such as beans, ground beef, or shredded cheese, frybread is served as Indian tacos or Navajo tacos. If sweetened, or served with sweet toppings such as honey or powdered sugar, frybread is very similar to an elephant ear or to the confection simply known as fried dough.
9) Health and diet-conscious people will note that fry bread is not very "healthy" food, with its high-fat content, and nothing but white flour. (The milk is water in more trad rez recipes. Who could get milk? Now you can get commodities powdered milk. For kids/school affairs, I add extra dried milk powder if I can get it) Frybread was developed by Indian women in response to commodities issue on early reservations, which included little more than flour, salt, sugar, coffee, and corn oil. It does taste quite good, and is very individual even though almost everybody uses just about the same proportions of ingredients because it tastes different according to how you knead and shape it (and what kind of oil it's fried in). Frybread began as Indian women making the best of what was often poor-quality issue of rations in the new prison camps (reservations). The traditional part -- frying in oil -- does predate rations, using bear and deer tallow to fry cakes made of various seed meals,but frying in deep oil post-dates iron frypans obtained in trade goods. FRYBREAD POWER!
10) Fry bread is served with honey or powdered sugar. Among the Plains tribes, a sweetened chokecherry gravy or sauce is popular.
11) Traditionally fry bread is fried in lard or grease which gives a nice brown finish, but has lots of cholesterol)
12) Although not uniquely Cherokee, Fry Bread is a standard with most Indians. Different tribes make the bread in different ways and here is one recipe for a common Fry Bread in Cherokee communities.
13) Fry bread is an excellent MONEY RAISER for clubs, student organizations, etc. as it can be made easily at the function site, needs no refrigeration, smells divine while cooking, and is economically a very great producer.


Old Fashioned
Courtesy of Phil Konstantin,
4 cups flour
2 tbsp. baking powder
1 tsp. salt
1/2 cup shortening
1 cup warm water
Mix flour, baking powder and salt. Gradually add in the shortening and water. Add only enough water to make dough stick together. Knead dough until smooth, make into fist-sized balls. Cover them with a towel for 10 minutes then pat them out into circles about the size of a pancake. Fry in hot cooking oil in cast iron skillet until brown on both sides. Drain on paper towels, serve with jam.

Courtesy of Phil Konstantin,
1 pkg. dry yeast
3 cups warm water
1 tbsp. salt
1 tbsp. sugar
6 cups flour
2 tbsp. oil
1/2 cup cornmeal
Dissolve yeast in warm water then add salt and sugar. Let stand for 5 minutes covered with a towel. Add flour and oil to liquid mixture. Mix and put on floured bread board and knead until mixture is smooth. Put dough in a greased bowl, cover with towel and let it rise for 1 1/2 hours. Remove from bowl and put on bread board, knead in the 1/2 cornmeal. Make dough into 2 balls rolling each into 12 inch circles 1/2 inch thick. Cut into 2 inch squares and drop into hot cooking oil. (Works best with cast iron skillet.) Fry 5 to 6 pieces at a time for only a few moments. Drain on paper towel and sprinkle with white powdered sugar.

Fry Bread
Gourmet Magazine April 1993
Yield: 8
4 cups All-purpose Flour
1 tablespoon Double-acting Baking powder
1 teaspoon Salt
1-1/2 cups Water
1 cup Vegetable Shortening
In a bowl whisk together the flour, the baking powder, and the salt, stir in the water, and knead the mixture on a floured surface until it forms a soft but not sticky dough. Let the dough stand, covered with a kitchen towel, for 15 minutes. Pull off egg-size pieces of the dough and oat and stretch them into 1/4-inch thick rounds. Poke a hole with a finger through the center of each round so that the breads will fry evenly. In a large heavy skillet heat the shortening over moderately high heat until it is hot but not smoking, in it fry the rounds, 1 at a time, for 2 minutes on each side, or until they are golden, and transfer the breads as they are fried to paper towels to drain.

Fry Bread
2 cups Flour
1/3 cup Powdered milk
2 teaspoons Baking powder
1 teaspoon Salt
2 tablespoons Lard or Crisco
3/4 cup Warm water
Vegetable oil (for frying)
Mix dry ingredients. Cut in 1 tablespoon lard until crumbly. Add water and mix until a soft dough forms. Knead until dough is smooth and springy in texture. Make into 12 balls. Melt 1 tablespoon lard and brush on each ball of dough. Set aside for 30-45
minutes. On lightly floured surface roll ball to a 4 inch circle. Then stretch to 4 to 8 inches in diameter. Poke hole in center. Fry in oil at 365° until lightly browned, turning once. Serve with butter or honey.

Fry Bread
Yield:  about 24
1-1/4 cups All-purpose flour, sifted
1/4 teaspoon Salt
1/2 tablespoon Shortening
1 cup Hot water
Shortening or oil for deep frying
Sift flour and salt into a bowl. Add the shortening and blend well. The water should be hot, but not boiling. Add water a little at a time, blending well. The dough should be soft but not sticky. You may need a little less or more water. Blend well and knead for 1 to 2 minutes. Turn out on to a floured board and knead until very smooth. Divide into little balls. Cover and let rest for 30 to 40 minutes.
Roll out each ball as thin as possible, into about 4 to 5-inch diameter circles. Heat 1/2 cup shortening or oil and drop each piece of dough into fat. Press down center with a spoon. Release. When they are puffed up, turn and brown on the other side. Drain them on paper towels and serve hot. May be made in advance and reheated.

Fry Bread
Yield: 6 servings
2 Cups Flour
1/2 teaspoon Salt
1/2 cup Water
1/2 teaspoon Baking Powder
1/2 cup Instant Dry Milk
2 Cups Shortening
Mix Flour, baking powder, salt, powdered milk, and water. Heat shortening until flakes of flour start to bubble when dropped into oil. While shortening is heating, Pull off a palm sized mound of dough and roll it into a smooth ball then flatten into a disk shape. Size is a matter of preference. Put dough into pan, cook until brown, turn over and cook other side until brown. You can take a brown paper bag and place a few sheets of paper towels on the bottom and drop finished fry bread into bag to let grease drain.

Fry Bread
Yield: 20 servings
2 cups Hot Water
2 cups Milk
2 tablespoons Yeast
2 tablespoons Salt
1/4 cup Sugar
1 tablespoon Sugar
12 cups of Flour
2 Eggs
2 tablespoons Shortening
1/2 cup Warm water
In a small bowl add 1/2 cup warm water, tablespoon sugar, and dissolve them together and then add 2 tablespoons yeast then wait 5 minutes till proofed, (risen) Then in a larger bowl sift 12 cups or flour, 1/4 cup sugar, 2 tablespoons salt, and then make a tunnel in the center then add 2 cups milk, 2 eggs, 2 cups hot water, 2 tablespoons shortening, and then add the yeast mixture to the batter, then mix and slowly incorporate remaining flour and knead the dough for about 10-15 minutes and then cover and let rise for about 2 hours and punch down again and get a frying pan and oil and fry the bread.

Fry Bread
Yield: 24
2 cups Flour
2 tablespoons Sugar
1 Egg
1-1/2 teaspoons Baking powder
1 teaspoon Salt
1 cup Milk
Combine all ingredients in a large bowl. Add enough milk to make a soft dough. Make patties the size of hamburgers. Deep fry until golden brown on both sides. For hotdogs roll 1/4 inch thick.

Fry Bread
Yield: 10-12 servings
3 cups Unbleached flour
2 teaspoons Baking powder*
1 teaspoon Salt
1-1/2 cups Warm water or milk
1 tablespoon Vegetable oil or shortening
Oil or shortening, for deep frying
* Use 3 teaspoons of baking powder at high altitudes.
In a mixing bowl, combine all ingredients except oil and knead until smooth. Rub oil or shortening over dough. Cover and let sit for about 30 minutes. Either pat or roll out enough dough to fit in the palm of your hand in a circle about 1/8-inch thick. Deep fry in hot oil or shortening. Top with refried beans, confectioners' sugar or honey.
This bread is used as the basis for Navajo Tacos and can also be folded over a stuffing and eaten as a sandwich. At special events through the Southwest they are cooked in large round pots over open mesquite fires by Native Americans. Fry Bread is often served sprinkled with confectioners sugar or drizzled with honey. Sometimes chopped onions and chiles are mixed into the dough. The Ute tribe forms the tortillas in the same way as fry bread, but they cook them over a charcoal grill outdoors or over an open fire. This method also makes delicious Fry Bread.

Fry Bread
2 pounds Lard or 2 quarts oil
3 Cups Sifted flour
1 tablespoon Baking Powder
1/2 teaspoon Salt
1 Cup Warm water
Melt lard in 5-quart deep pot.
Combine flour, baking powder and salt in large mixing bowl. Add warm water in small amounts and knead dough until soft, not sticky. Cover bowl and let stand for 15 minutes.
Pull of egg size balls and shape to desired shape. In skillet, fry in lard or shortening until bubbles appear on dough. Turn over and fry on other side until golden

Fry Bread
1 package Yeast
3 cups Flour
1 tablespoon Dry milk
1 tablespoon Sugar
1-1/3 Water
Sprinkle of salt
Vegetable oil (for frying)
let the yeast set for 5 minutes. Mean while put all other dry ingredients together. Place yeast with other ingredients. Add water then knead together. Let rise for about 45 minutes. Take some of the dough and make flat then fry. (Deep fry)

Fry Bread
2 cups Flour
3 teaspoons Baking powder
1 teaspoon Salt
1 cup Milk
Deep hot fat in frypan or fryer
Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized limps and shape into a disk -- everyone has their own characteristic shapes. (Shape affects the taste, by the way because of how it fries). For Indian tacos, the disk must be rather flat, with a depression -- almost a hole -- in the center of both sides. Make it that way if the fry bread is going to have some sauce over it. Smaller, round ones are made to put on a plate. Fry in fat (about 375°) until golden and done on both sides, about 5 minutes. Drain on absorbent paper.

Fry Bread
4 cups White flour
1/2 teaspoon Salt
1 tablespoon Baking powder
Combine all ingredients. Add about 1 1/2 cups lukewarm water and knead until dough is soft but not sticky. Shape dough into balls the size of a small peach. Shape into patties by hand; dough should be about l/2 inch thick. Make a small hole in the center of the round. Fry one at a time in about l inch of hot lard or shortening in a heavy pan. Brown on both sides. Drain on paper towels and serve hot with honey or jam.

Indian Fry Bread (ga-do di-gv-tsa-la-nv-hi a-yv-wi-ya)
3 cups Flour
1 tablespoon Baking powder
1/2 teaspoon Salt
1 cup Warm Water
Combine dry ingredients in a bowl. Add warm water in small amounts and knead dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let stand about 15 minutes. Pull off large egg-sized balls of dough and roll out into fairly thin rounds. Fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden.
Serve hot. Try brushing on honey, or making into an Indian Taco.
Buttermilk Fry Bread
Substitute buttermilk for water. Follow the same recipe.

Indian Fry Bread
"Cool Food from a Hot Food Booth", F.L.Rose, 1978
4 cups .... Flour (unsifted is best)
1 tablespoon .... Baking Powder
1 teaspoon .... Salt
2 tablespoons .... Dry (Powdered) Milk
1-1/2 cups .... Warm water
1-1/2 cups oil for frying
In large bowl mix Flour, Baking Powder and Salt. Add the Powdered Milk and mix all together. Pour warm water into bowl and mix by hand until soft. Scoop about one-fourth cup dough and work it back and forth until it is round and flat like pizza dough. Make hole in middle for fast frying. Drop dough into the hot oil and brown on both sides. Fry Bread can be served plain or sprinkled with powdered sugar. Also, honey drizzled over it makes a yummy treat.


Courtesy of Phil Konstantin,
Use one of the bread recipes.
Roll the dough out extra thin and cut into slices about 4 X 6 inches and
Put a small amount of chopped cooked beef or chicken on each piece.
Fold the dough over and pinch the edges.
Fry in hot oil until browned

Pumpkin Fry Bread
2 cups Fresh pumpkin or 16oz can pumpkin
1/2 teaspoon Salt
1 tablespoons Milk or water
3/4 cups Brown sugar
1/4 teaspoon Cinnamon
1/4 teaspoon. Nutmeg
1/4 teaspoon Vanilla
Drop into hot cooking oil and brown on both sides. Serve hot with butter or powdered sugar.

Salmon Stuffed Frybread
Nishnawbe-Aski First Nations (Michigan)
1 or 2 Eggs
2 Cans or 1/2 Pints Of Salmon
One Batch of your favorite Fry Bread dough
Crumbs If Needed
2 Cups Crisco
Mix together salmon, eggs, salt and pepper to taste, I add crumbs if it is too moist. Make patties about 1 inch thick and 5inches across. Fry them in a lightly greased pan. I pile them up on toweling until I have them all fried. Then put Crisco in the pan to melt and get hot. Form 2 patties of fry bread dough about 6 or 7 inches across. Put the salmon patty one piece and the other on top. Seal the edges tightly. Do this until I run out of dough or salmon patties. By then the grease is hot and I fry up all my patties. Wonderful for a feast or microwaved for lunch the next day.

Frybread Pizza with a Twist
Four skinless boneless chicken breast
1 tsp oil
1 cup warm milk
2 peppers
1 tsp salt
2 onions
1 tsp baking powder
2 cups hot and spicy barbecue sauce
2 1/2 cups flour
Spaghetti sauce
Shredded mozzarella cheese.
Combine flour, salt, oil, powder, sugar and milk. Combine well and make baseball size balls. Roll out into large disks...fry in temp... do not let oil smoke! Cut chicken into small pieces as well as onion and pepper. Preheat oven to 350. Sauté in skillet with barbecue sauce until it begins to brown. Be sure the chicken is cut small or it will not cook when you sauté it. Heat spaghetti sauce in a small pan and pour over bread. Add chicken mix ..add cheese.. Heat in oven until cheese melts!

Blue Bread (Frying Pan Bread)
Yield: 8 servings
1-1/2 cups flour
1-1/2 cups blue cornmeal (yellow may be substituted)
6 teaspoons baking powder
1 teaspoon salt
6 tablespoons grated cheese
1/4 cup sugar
1/4 cup chopped onion
1/4 cup chopped sweet green pepper
6 tablespoons shortening or cooking oil
4 teaspoons chili powder
2 eggs, slightly beaten
1/2 cup milk
Sift dry ingredients, except chili powder, in large bowl. Add green pepper, onion and cheese. In heavy skillet, melt shortening or heat cooking oil, mix in chili powder. Cool chili oil and add to milk and eggs in separate bowl. Mix well, then stir into dry ingredients until well blended. Return to skillet and bake in 400 degree oven for 35 minutes. Cut in wedges and serve hot.

Indian Popovers (Indian Tacos)
1 recipe Frybread dough (your favorite baking powder based recipe)
1 lb. Coarse ground beef
1 Jalapeno, chopped
1 Onion, minced
1 package Taco seasoning
1 can Green Enchilada Sauce
1/2 can water
1 can Pinto beans, drained
Cheddar &/or Monterey Jack Cheese, shredded
Tomato(s), diced
Lettuce, shredded
Oil (for deep frying)
"Brown" the ground beef until done, then drain off the grease. Add the jalapeno, onion, taco seasoning, enchilada sauce, and 1/2 can of water. Cook this mixture according to the instructions on the taco seasoning package. Add the pinto beans and heat through. Remove from heat and allow to cool. Portion out the fry bread dough so that you end up with 8" diameter circles of rolled dough 1/4-1/2" inch thick. Spoon some of the meat mixture onto half a rolled out piece of dough, sprinkle with the shredded cheese (if desired), and fold the other half over to form a half-moon-shaped turnover. Seal the edges by crimping with the tines of a
fork. Deep fry the popover as you would the fry bread (until golden brown). Drain on paper towels. The meat and cheese will be nice and hot. Serve with lettuce, tomatoes, more onions, and taco sauce (store bought) as desired.

Chili Fry Bread Bake
Burning Tree Native Grill
Yield: 6 serves
1 lb. ground buffalo
1 can pinto beans, drained and rinsed (15; oz)
1 can (10 oz) hot enchilada sauce
1 can (8 oz) tomato sauce
1 cup shredded process sharp american cheese (4 oz)
1 T. instant minced onion
6 oz fry bread chips**
1 cup sour cream
Roll out fry bread as thin as you can and fry it as crisp as possible breaking bubbles in the rising dough then when cool cut into 1' squares or triangles. Brown buffalo in skillet. Drain off fat. Remove from heat, add beans, enchilada sauce, tomato sauce, 1/2 cup cheese and onion. Set aside 1 cup fry bread chips. Crush remaining fry bread chips and stir into meat mixture. Turn into greased 2 quart casserole. cover and bake in 375 oven for 30 minutes. Top with sour cream and sprinkle with remaining cheese. Arrange reserved fry bread chips around edge. Continue baking 3 to 4 minutes or until cheese melts.


Comment from Rob (  ) in our Guestbook: I was following the Fry bread controversy in health news...I also noted that none of the recipes from the Fry Bread Recipes here mentioned what kind of fat to fry in. It's really probably the most crucial issue in diets that include even a small amount of fats...Fry Bread Fried in Natural Lard, Peanut Oil or Natural Palm Oils should be fine and better tasting...The primary problem with fried foods is the TYPE of fats used in the recipes. I checked some of the fry bread recipes and most were fairly indiscriminate in the kind of fat used. They often included Margarine, Shortening and Canola oil all of which usually have considerable Trans Fat content. ~~Thank you Rob, for calling our attention to this ~Stone Woman

1-1/2 cups   Oat or bean flour
1-1/2 cups  Rice flour
1 tablespoon Sugar
3 teaspoons  Xanthan gum
2 tablespoons   Baking powder
2 teaspoons Shortening
1-1/2 cups Cold water
Vegetable oil (for frying)
Mix dry ingredients together; add in shortening. Add enough water to make thick dough and knead well. Heat oil in deep fryer to 350º. Break off portions and fry until golden brown.


by Cynthia Detterick-Pineda of Andrews, Texas
     Indian fry bread is tradition to the Navajo, and comes with a story of great pain and suffering. Though the tradition of fry bread is common among many Southwestern Tribes, it is the Navajo who developed this recipe.
     I do not feel that I can share the recipe without sharing it’s origins and what it means to some today.
     The Navajo planters lived from the Earth as their ancestors had for hundreds of years before. They also raised livestock to feed their family. The Navajo dinetah (or homeland) was bordered by the four sacred mountains, from northeastern Arizona, western New Mexico, and north into Utah and Colorado. They planted crops in the fertile valley lands, such as Canyon de Chelly known for Ansazi ruins.
     The Navajo traded with the Spanish, Mexican, Pueblos, Apache, Comanche, and even the early American pioneers. Around 1846, large numbers of pioneers moved into the area and the Calvary came with them. This is when troubles began. The troubles escalated with the murder or Narbona (1766-1849), a well-respected Navajo leader on August 31, 1849.
     On this day, Narbona along with several hundred of his warriors, had come to meet and discuss peace with U.S. Colonel John M. Washington and others of the military stationed in the area. There had been trouble with the “New Men”, the New Mexican settlers who had driven Mexican settlers out of the area.
     After several hours, it was believed a settlement had been agreed upon. However, a young warrior by the name of Sadoval, had plans of his own. Mounting his horse he began to ride in front of the Navajo party, attempting to have them break the treaty. A U.S. Calvary soldier began to say that one of the horses ridden by a Navajo was his, and what peace there was in the meeting that was disintegrating into battle.
     Colonel Washington commanded the Navajo to stand down and return the horse to the soldier or he would fire into them. The rider and horse were now gone, and the Navajo party did not comply. A canon was fired, and Narbona was mortally wounded. It is told that he was scalped by a U.S. soldier as he lay dying.
     This disastrous attempt at peace led to the “Long Walks”. In September 1863, Kit Carson (1809-1868) was dispatched into Navajo land to retrieve a surrender. When no Navajo came to meet with him, he ordered the burning of the land. Attempts were made to starve out the Navajo, and many were captured and taken to Bosque Redondo near Fort Sumner. Hundreds starved on the 300 mile walk, and more would die later in the crowded and disparaging conditions. Navajo were placed with the Mescalero Apache were home peace was often not the case. The camps were meant for 4,000 to 5,000 people, yet there were now over 9,000 people, and supplies were meager.
      The government supplies of lard, flour, salt, sugar, baking powder or yeast, and powdered milk were often rancid. Fry bread came from these few foods provided during the 4 years of captivity. Since that time, it has become common food at most all PowWows of numerous tribes
     To some, Indian Fry Bread is a sacred tradition. It is to be consumed by the people until the earth has again become purified.

Thursday, June 2, 2011

Sunday, May 15, 2011

Tear in two expose soft fluffy snow white interior pour golden wild honey and enjoy food of warriors

Thursday, May 5, 2011

Lets Talk About Fry Bread

New York has its bagels, pretzels and pizza. Chicago has its hot dogs and sliders. San Francisco has its sourdough. And the Valley doesn't have its fry bread. It's a perplexing situation. While less than three percent of the Valley's 2.7 million residents are Native American, fry bread is an Arizona tradition. Even as our town bulges with transplants from the Midwest and other frozen regions, fry bread remains our heritage. It's a symbol of Indian intertribal unity, a staple of powwows and favored
by our state's Navajo and Hopi to enjoy with savory foods. Yet fry bread often can be found only at fairs and public festivals. Even there, its fluffy little presence is threatened: a recent horse- show excursion finds my hungrily anticipated fry bread booth replaced by a stand peddling Pennsylvania Dutch funnel cakes. Same ingredients? Almost exactly. Similar cooking method? Yes. Comparable taste? Sure. Equally satisfying? Hardly. Fry bread, like a funnel cake, is a simple blend of flour, baking powder, salt, milk and hot fat. Funnel cake recipes, though, add eggs and sugar for a lighter consistency. Fry bread is macho, served in pie-size rounds that require dedicated chewing, while funnel cakes come in dainty spirals that disappear on the tongue. I like funnel cakes well enough, but these confections are mere snacks. Fry bread is food. I'm afraid the scene is getting worse. That irritating little Chihuahua is hawking chalupas everywhere, which parade as fry bread but are not.
Real chalupas are made from tortilla dough, much like a tostada, while correctly cooked fry bread is light, not the puffy sweat socks served up by Taco Bell. Our real fry bread is good enough to be eaten alone, fresh from the skillet and dusted with powdered sugar and honey. It's also a strapping  oundation when spread with hearty meats, beans and cheeses to make a Pima or Navajo taco. Best of all, it is a happy vessel for dipping in rich stews, its porous core greedily soaking up broth and
seasoning. Let's see a wimpy funnel cake do that. So wherefore art thou, fry bread? Native American restaurants in the Valley are few and far between. It seems only Chef Anton Brunbauer of the Hyatt Regency Scottsdale proudly embraces our rich culture, decorating his Squash Blossom menu with Native American quinoa couscous, Navajo beans, blue corn and periodic specials like elk and three-potato stew in acorn squash. But there's still no fry bread to be found in this well-dressed eatery.
To indulge in fry bread, we must instead toss on our jeans and tennies, seek out tiny storefronts, and often, prepare ourselves for takeout. Fry bread artists are busy working their craft and have little time
for or interest in ambience. In a good shop, the bread magicians, whom you'll see perfecting taste by carefully shaping, kneading and vigorously slapping around their doughs, set the mood. Resulting
tastes are individual to each cook even if using the same proportions of ingredients -- minor miracles occur according to how the bread is formed and what kind of oil it's fried in. Fry bread is hardly healthy, born from Indian women making the best of what were often poor-quality rations in reservation camps and varying availability of government-issued commodities. Yet, this simple dish
is a source of pride for accomplished cooks, with long, detailed recipes culminating in accolades for the proud chef who can turn out a perfectly "poofed" piece of bread. When served by a talented cook, fry bread is a decadent treat. It's our duty, as proud Arizonans, to seek out, support and consume hearty portions of this wonderful food.

Tuesday, May 3, 2011

A lot is said about how unhealthy fry bread is all that white flour fried in lard. My solution is enjoy it and work out to equalize it.

Sunday, May 1, 2011

Fry bread makes a great base for a Native pizza use refried beans instead of tomato sauce and American cheese with your toppings.