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Frybread was developed by women making the best of what was often poor-quality issue of rations in the new prison camps (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 (See "Fried in Which Fat?") . The milk is water in more traditional reservation recipes. Who could get milk?

     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. ~ Spotted Wolf
     
FRY BREAD RECIPES
    GUEST RECIPES
    RECIPES by TRIBE/NATION
    FRY BREAD RECIPES - TRIBE UNKNOWN
    FRY BREAD RELATED RECIPES
    FRY BREAD for WHEAT SENSITIVE PEOPLE

NAVAJO FRY BREAD HISTORY

FRY BREAD FACTS

THE WOJAPI FRYBREAD SONG

FRIED IN WHICH FAT?
   

If you love Fry Bread, make sure you visit this website~~ http://frybreadlove.org  ~ Stone Woman

GUEST RECIPES

Meskwaki NIshnabe' Saskokwe'te' (Meskwaki Indian Frybread)
Sac and Fox - Guest Recipe -
David Two Stones

  • 4 Cups AP Flour
  • 4 Teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Sugar
  • 2 Cups (+/-)Warm Water

Sift all dry ingredients into a large bowl. Add water in small amounts while mixing by hand. Add water until dough is not sticky and is like Pizza dough. Use more or less water depending on humidity. Knead the dough for 5 minutes. Let dough set in bowl for 30 to 40 minutes.

Heat oil (canola is best) in a large cast iron skillet or any heavy pot able to hold 2 in. of oil.

Form into a ball just a little smaller than a tennis ball. Place on a cutting board or counter top and press into a 6 to 7 in. disc.

Gently lay dough into hot (375 deg.)oil. When outer edge turns golden brown, turn dough onto other side.
When frybread reaches desired color, remove and drain on paper towels. Sometimes the dough will swell. If this happens, simply press to flatten. Some people will make an indentation in the center to hold Taco "fixins".

RECIPE SUBMITTED BY: David Two Stones from Indianapolis, Indiana

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Fayes Dog Ears-Nomelaki
Guest Recipe -
Nicole misseleck@yahoo.com

  • 4 C Self Rising Flour
  • 1 C Milk
  • 1/2 C Water
  • 1/4 C Sugar
  • 2 Tbs Salt

Hot Oil (I use Veg). Hand Flattened And Shaped...Never Rolled!!!
Cook Until Golden.

RECIPE SUBMITTED BY: Nicole from Eureka, CA., USA misseleck@yahoo.com

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Mule Ears or Elephant Ears-
Guest Recipe -
Vala

Regular yeast bread recipe of your choice, I prefer stone ground whole wheat. After making loaves or buns of your dough roll out the left over about 1/4" thick.

 For Mule ears (the Republicans) cut long triangles and fry them, roll them in sugar & spice, enjoy with tea or coffee.

Democrats cut the leftovers into squarish rounds and fry them, roll them in sugar & spice and call them Elephant ears, enjoy with tea or coffee!!

Fry as for doughnuts
 

RECIPE SUBMITTED BY: Vala from Placerville, CA.,  USA

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Alodicks-Aleut-Guest Recipe
peaceaug@yahoo.com

 
  • Flour
  • Yeast,
  • Milk
  • Salt
  • Water
  • Oil

Just make white bread dough, and after the first rising, divide out what you don't need for bread pans, flatten with hands or roller, cut in pieces or just shape with hands in pieces, and fry in hot oil---eat hot with real butter and homemade jam!

RECIPE SUBMITTED BY: peaceaug@yahoo.com from Unalaska, Alaska USA

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Yeast Fry Bread-Guest Recipe
marykaywow@yahoo.com

  • 1 Package yeast
  • 2 TBSP of sugar
  • 5 cups of flour or bluebird flour
  • 1 TSP of salt
  • 2 cups of warm water

Warm up 1/2 cup of water in microwave for 5 or 10 seconds. Pour warm water into a bowl and sprinkle all of yeast package until it is dissolved. Add salt in. Stir 2 TBSP of sugar in, too. Pour 2 1/2 cups of flour in and stir it. Sprinkle some salt in it. Stir and stir and stir it. Put another 2 1/2 cups of flour in and stir some more. Pour 1 1/2 cup of warm water and stir it. Stir it until it is thick.

Then make a dough; cut it half and pat it with some flour while making a shape of ball out of it.  When you are done making a smooth ball out of dough, let it sit and rise. It will rise within minutes. You can knead it flat and round like a pizza whenever you are ready to fry it.

Put vegetable or canola oil in fry pan. I don't recommend vegetable shortening or lard because it builds up in your heart and can block blood arteries. Don't use it. It's bad for your health and can shorten your life.

When the oil is finally boiling, put a round flat dough in it and let it float on it. Don't fry it too long if you want a soft golden frybread. Have a plate covered with towel paper so you can put a golden frybread on it and let the grease fall through until the frybread is free from any trace of grease.

This is good for strawberries and whipped cream or honey or powdered sugar or ground beef with onions or even spicey chunks of Navajo mutton lamb! And enjoy it!!!

Blessings from 4 directions,

Wendy

ABOUT MY BACKGROUND: I have 2 Indian bloodlines. From one of my 2 bloodlines, I am 15th generation descendant of Pocahontas. I am related to her through my Cross
bloodline. I even have records to prove it in case if someone wants to challenge my claims. Pocahontas's mother was from Mattaponi Tribe. So my tribal heritage is Mattaponi.

The other bloodline is my other ancestor, Eliza Edwards --she did look Indian in year 1850 photo but her tribe is unknown (we know she was born in 1828 in Greenville, SC)

WHY I FOUND THIS RECIPE: I had tested several different fry bread recipes. But the result was a fry bread that dried too quickly. I wondered why. Finally, I found a recipe on the internet that involved yeast and, guess what, the fry bread remained soft all day long and it tasted like heaven! I guess I have finally found the secret of what makes the soft texture of fry bread last longer. The answer is yeast.

RECIPE SUBMITTED BY: Wendy at marykaywow@yahoo.com  from Los Angeles, CA.

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Blackfeet -- Hidatsa/Blackfeet -Guest Recipe
R. M. Durbin

  • 4 cups Flour
  • 1 tablespoon Cinnamon sugar mix
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cups Powdered milk
  • 1/2 cup Warm water- add more if needed

In small mixing bowl, mix 1 teaspoons sugar with 2 teaspoons cinnamon. Blend well. Set aside. In largest mixing bowl, Add flour. Add rest of ingredient except warm water. Mix well. Make a well in center. Add 1/4 cup warmed water in center of well. Mix well. Keep adding warm water until doughy, not runny, texture forms. It should be stick to the touch texture. Lay out waxed paper on clean surface and lay it on top with a cloth covering it for 1 hour. While doing that, heat up oil in deep skillet (should be hot enough to brown a cube piece of bread) about half full. Form into ball shape and flatten with hand until paper thin. Drop into oil when ready. Fry one side and flip over, using tongs, and fry on other side. Both sides should be golden brown but not doughy inside. Drain on paper towel and cover with cloth to keep warm. Add choke cherry pudding spread on top. You got there a desert.

NOTE: When storing ,place in tight air sealed tupper ware container for up to 2 days or more.

RECIPE SUBMITTED BY: R. M. Durbin .... who learned this from my momma!

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[ Fry Bread Section Home ] [ Fry Bread Guest Recipes ]
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[ Fry Bread Recipes-Tribe/Nation Unknown ]
[ Fry Bread for Wheat Sensitive People ] [ Navajo Fry Bread History ]
[ Fry Bread Facts ] [ The Wojapi Fry Bread Song ] [ Fried in Which Fat? ]

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