While most cultures around the world have a version of fried dough – sopapillas, beignets, doughnuts etc. none is so versatile as Indian frybread.
Dipped in soup or berry gravy, smothered with honey butter or powdered sugar, or served as an Indian taco. Frybread turns into a favorite of all who eat it.
Many American Indian cultures have their traditional bread, usually made from corn or acorn flour. While wheat flour is not indigenous to Native America since the ration days reservation women have used real ingenuity to use foreign ingredients to feed their families. Rations included flour, oil, and yeast or baking powder. The original recipe for frybread is not recorded and was probably created in different areas at the same time.
The most famous frybread is probably the Navajo frybread, made as large as the pans that they are cooked in, then topped for a Navajo taco. Maricopa Pima makes huge but thin frybreads cooked outside using oversized tongs. Eskimo make little round fluffy frybreads. And frybread throughout the country run the gamut between those extremes.
Even having a round frybread is not universal. Many areas make a triangle or square frybreads. Actually making a perfectly round frybread is not easy. They can resemble every state of the union. Some frybreads have a hole in the middle, some have two holes and others have no hole at all. Some frybread cooks that don't put a hole will make a small tear in the dough where it's bubbling up too much to let the steam out while it's cooking, or just tilt the bread up while it's cooking to let the steam escape.
Just like there are sides taken in the mayo/miracle whip circle, there tend to be two camps of frybread lovers fluffier type frybread typical of the north, and flatter southern style. Of course, you can argue that the fluffier is better to dip in soup, and the flatter types are better for topping and even folding as an Indian taco. There are two other ends of the spectrum as well as recipe-wise baking powder vs. yeast. Some people put in powdered milk, some don t.
Frybread varies not only by region but by family. I didn’t grow up with frybread in my household, but after moving back to the Rez the different family recipes were evident. The only time my Mom made frybread she used the frozen bread dough. My friend whose Step-Mom was a Makah lady used regular yeast bread dough for fry bread.
The smell of the yeast throughout their house and seeing the dough overflowing her turkey roasting pan always meant it was time to stay for dinner. Another friend’s family just used self-rising flour for a quick batch.
When calling out for donations of frybread for a school Indian taco sale, the frybreads were a true melting pot of great, good, fair and barely passable frybreads. One thing was evident if you know you make good frybread, you don t want to eat any other. Many families refused to buy Indian tacos at that fundraiser unless it was their own frybread that was used to make it.
My first attempts at frybread were pretty dismal, using a baking powder-flour mixture that usually ended up with hockey pucks. I was lucky enough to make the acquaintance of a Comanche-Arapaho girl that gave me her ancient frybread secret she used baking powder and yeast in her never-fail recipe. I was hooked!
My Apache honey insists that while my recipe may be fluffy and look great, it just doesn’t t taste the way that Momma made it. Her Apache recipe was called grease bread, not for the grease that you cook it in, but the grease (shortening) mixed in the dough. So the challenge was on.
We decided that we would make both recipes, with the only differences being the addition of yeast and the sugar to feed it in recipe #1, and the shortening mixed in recipe #2.
Recipe #1 Never Fail Frybread
4 cups flour
2 t. baking powder
1 t. salt
Pack fast rising yeast
1 teaspoon sugar
Cup powdered milk
Very warm water (out of the tap is fine, hottest water you can still put your finger in)
Mix all dry ingredients, then pour in 1 cups very warm water. Stir until incorporated. At this point you'll know if you need to add more water or flour to make a good dough. It should be just slightly sticky. Knead for a minute or two. Cover and let rise for about 1 hour.
Recipe #2 Apache Frybread
4 cups flour
4 t. baking powder
1 t. salt
Cup shortening
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 cornmeal. 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-in-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 bread is 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.
First, 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 as 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!
2023 Explore Native Challenge
Bonus Code – 6670665
Last Updated on October 24, 2023 by Paul G
Kate Bloodworth
says:I had some delicious frybread on the Crow Reservation. Unfortunately, I did not get the recipe. Anyone know it?
Paul G
says:Try this one – https://www.powwows.com/frybread-power-a-yummy-way-to-celebrate-native-heritage/
Connie
says:Why do some recipes call for milk and others water? Is there a difference in taste in one or the other? Does anybody have a Good recipe they are willing to share?
Rose M. Richardson
says:We did the baking powder version which both Mom and Daddy agreed upon. The difference was in the choice of fat to fry in! Dad being the white dude of (Swiss) who was raised on a farm wanted to always use high-quality lard. Mom was of Cherokee descent and was modernized to use the solid Crisco. Never the less, Dad always ate her version with a ravenous gusto, but would later claim it gave him heartburn!
Felicia Shotts
says:I’ve always gone the flour, baking powder, salt and milk route. But now I’m curious to try the yeast in it. Is the yeast version what is used for the taco type? I’ve been to a many pow wows but never asked someone how they make theirs because it always felt like an insult to ask someone how to make theirs.
Anita French
says:I was just thinking the same – I had a frydog this last weekend at a powwow and the dough was fresh, fried fresh, and it was so delicious and the texture was the way I like it, but I was afraid to ask because I’m an old white lady. LOL. I’m curious about the different fats, too. I’ll try them all!
Glenn miller
says:Please lets not forget how devastating the ration system was for native people…and frybread, bannock bread,beavertails….all contribute to major health problems…diabetes and heart disease major among them
Per capita the highest rate of type 2 and amputations in children under 12….
There are many ways to improve frybread to make it healthier….change some ingredients ….all this information and more…200 plus recipes ,exchange tables,gluten free recipes ,history…..20 years spent gathering recipes and information…can be found in the book “frybread,past,present and future” available at Amazon.com
Ida
says:Nope
Donna
says:We Maori love fried bread too😍
Linda Pollender
says:My question is this, back in the day, Native Americans didn’t have traditional yeast nor did they have traditional baking powder, SOooo, what did Native Americans use as leavening agents back in the day?? To make their breads with, when not making cornbread?
Chris
says:They didn’t start making fry bread until the days of rationing. So there was no back in the day.
Carla Padilla
says:We make it with self rising flour and only milk and I grew up in Holbrook Arizona which is on the Navajo Indian Reservation & we don’t make cornbread. I’m not sure were you got that idea.
Andy Benedict /Uniga Tawodi
says:Although favorites maybe decided, always willing to try a different style. Amazing how many people don’t realize that the carnival & fairground favorite (elephant ears) is still frybread just sweet toppings! Gotta love ita
Amanda Stone
says:Thats how my mom told us kids was that carnivals use indian fry bread. We had this alot growing up soo good
Robyn R
says:I’m pretty sure these are my recipes, and they should say 1/4 cup powdered milk on each, and 1/4 cup shortening on the Apache frybread recipe…although I never measure.LOL
Running Doe
says:I love fry bread, i make it alot, but i am going to try yours, sounds like good one, i am cherokee, i love your site wado much for sending Running Doe
Jeana Ketcheside Bustamante
says:I am Cherokee,Creek,and Seminole from my father
My Nana never made fry bread but a Miwok (hope I spelled that right) showed me her recipe. I have made it many times esp. For my kids school classes on occaison. It was very close to your honeys recipe but instead of powdered milk and hot water it calls for canned milk heated. My family loves to try all fry breads when we get the chance(not very often) and will be trying yours! Do you or someone reading this know of recipes from my tribes? Thankyou!
Tina Wong
says:I am not native american but I found this website. It’s been a year so you may have already seen this but it’s fry bread recipes by tribes. Hope this is helpful.
http://www.snowwowl.com/recipes/recfrybread2.html
enjoy!
sarah
says:I like this site first time I’ve been on here
john kumparak
says:I am from globe miami az. And missing my trips to the apache rez. For hay. Now stuck in the pacific northwest(as far noimrth and west as possible) I’m. Missing apache fry bread as well. My cousin and I are thinking about trying to make some for a taste of home. John
Mikki Wildstarr Kas
says:GO FOR IT!! I’m Ojibwe from Michigan and live in Florida. I was used to the smaller “Apple fritter” Bannock size and didn’t see those big discs until I visited Arizona many many years ago as a teenager. My eyes popped when I first saw one. (what IS that!) Now, here in Florida, I make both kinds, for a variety or how it will be eaten. So SO go for it. You will glad you did – and so will all you share it with!
Ruth Patterson Jenkins
says:I am so glad I have found this site, I too have Cherokee blood in me from my fathers side.His grandfather came from NC and I would love to know where ,when and how.Bird was his name, and my mom use to make fry bread when I was small,just did not know it was fry bread. I love everything about my Indian heritage and would love to know more, especially the diet. thank you
silvermoon2012
says:I am very glad to have found this site as well. My family has native blood and we know which tribes but the problem is the records or should I say lack there of. My mother had always tried to incorporate as much of the culture in our lives as possible when we were kids. But the problem there has been bridging the gap between here and there on both sides of the family. It is like a good mystery and the closer you get to solving one part the more complicated it becomes. I cant wait to try the fry beads though.
opal sprouse
says:i am so glad i found your site on facebook, i just love pow wows i use to go to them when i was little love the food and music and the dancing, it would be nice to find out who i am realted to for i am native american indian.
Halfbreedcomanche
says:I’m with your honey on this one. I’ve tryed it both ways now, thanks to you. Oh and you are so right, it is addictive as all get out. But that’s ok. I’ll just keep eating it!!! Thanks for sharing the other recipe.
Yvonne C. Hammonds
says:I am of native American blood. I love everything to do with the culture and am eager to learn as much as I can about all native cultures. I would love to trace my heritage. It includes the slaves as well from the Georgia area. So i have both cultures running through my veins. My son and I are really interested in tracing our family, My husband’s family is from Arkensa and they too have native blood. I really want to know where we all are from.
wyo_rose
says:HI there, feel free to post in our Ancestry/Geneaology Forum. Good luck in your search.
shana stuckart
says:I have found many peoples connections with their Native American roots. I would be willing to help you out for free. E mail me at [email protected].
Carol
says:Yvonne, Ancestry.com is a good place to start on your search. They have a method of tracing your DNA with a ‘swab kit’. You might want to start there. I’m not American Indian, but I have cousins married into different tribes. I have traced some of my history to the 15th century of England, Ireland, & Scotland. Good travels!
alischiawilcox
says:I have always made fry bread, my kids and now grandchildren like it with cinnamon sugar sprinkled on while they are still hot.