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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.


[ Fry Bread Section Home ] [ Fry Bread Guest Recipes ]
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[ 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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