December 2nd, 2014 Last Updated on: February 16th, 2022
We serve frybread in place of dinner rolls at Thanksgiving Dinner.
We also enjoy it as a dessert, topped with powdered sugar.
It's not pre-contact food, but it's delicious at powwows as an NDN Taco, topped with cheese, meat, beans, lettuce and tomatoes.
We usually make healthy choices, so we can enjoy frybread as a treat!
Frybread Power!!!
My Great-Grandma Margaret's Frybread Recipe
Ingredients
- 6 cups all-purpose flour
- 1 teaspoon salt
- Plenty of Corn Oil to Fry It In
- 2 tablespoon baking powder
- 3 cups warm water
Directions
- Stir your flour, baking powder, and salt together in a glass mixing bowl.
- Then, add warm water and stir into dough.
- Knead the dough on floured wax paper.
- Flatten the dough into palm-size pieces.
- Fry the dough in hot oil (about 350 degrees) for 3 minutes, until it is golden brown.
Let's try to eat healthily most of the time, but Frybread is sure a fun way to celebrate Native Heritage Month!
We never actually used a recipe for frybread, since she cooked by the “handful” method…”a handful of this” or “a handful of that”! So, I recreated her recipe for y'all to enjoy!
Happy Native Heritage Month!
Pass the Frybread! We serve frybread in place of dinner rolls at Thanksgiving Dinner. We also enjoy it as a dessert, topped with powdered sugar. It's not pre-contact food, but it's delicious at powwows as an NDN Taco, topped with cheese, meat, beans, lettuce and tomatoes.
Great-Grandma Margaret's Frybread Recipe
Ingredients
Instructions
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I’ve been watching powwows and was surprised to see so many obese indigenous sisters and brothers. Please consider this as a dangerous indication that the poisons of American foods has been harmfully accepted. Return to healing foods, to support the Restoration of our Spirits, and Bodies.
This article already talks about eating healthy. It’s in bad taste for you to disrespect an icon of heritage like this. Let people make up their own choices and minds.
I found some really old recipes, frybread used to be made with nut flours, corn meal and cooked in single origin oils, nut, animal, sunflower (not highly processed and refined…oils, those aren’t healthy or “traditional”)
I played around with the recipe…its mad filling, it wasn’t fluffy tho. I saw another recipe with berries added and mixed in with dried and shredded venison for travel, I imagine that was like elvish “lamas bread” lol…so filling!!
It’s the early Dutch settlers that introduced us to donuts and this type of frybread, even then our grain flours then were about 17% protein with vitamins and minerals and was cooked in healthy oils. It’s sad what has been done to our food (they altered the wheat in 1938 for faster production) and what we are told is healthy…but I agree, this would be a treat,
I personally would find a healthy flour and cook in a healthy oil and have fun with it!
Anyone know how much this makes?
First time I tried fry bread I fell in love with it and now it’s an item on my menu, I love the fact I can dip it into most of my soups which is really good
There is nothing like frybread! Oh my gosh! What a wonderful, tasty bread. I used to make it all the time. That was a while back. But, now, seeing this recipe, makes me want to start making it again. Got caught up in “life” and didn’t have time to make it. Now that it has been ‘shared’….wa~do, I will start making it again! My grandmother used to make it. No measuring….she just “knew”. If I did like her, I would probably mess it up. 🙂 Wa~do in sharing your recipe, Paul! 🙂
The only frybread I see now is flat and has fruit or powdered sugar. The frybread my grandmother and other women from Wewoka, OK made frybread round balls close to the size of hush puppies. They tasted more like sour dough bread and drenched with a honey butter. We ate them hot and out of a paper bag so it would soak up some of the oil. I never learned how to make frybread like that. I wish the old folks were still around. I also miss the sofkee they prepared.
I make it on occasion and eat it with everything including jam and I like it better than store-bought bread
I never saw my Kickapoo Grandmother use any measures when she made her bread either. It always came out perfect. Big airy puffy golden brown pieces of heaven. Powdered sugar, butter/jam, cinnamon sugar or as a side to her to die for Indian stew it was all good.
Have never seen the recipe before. I knew it was unhealthy but good. Always thought it had lard. So corn oil makes sense. Wondering what it would be like to substitute flour from brown rice or wild rice and sunflower oil. I use sunflower oil all of the time. Tastes great and is very healthy. Any thoughts?
[…] people see Native American fry bread as one of the most traditional recipes of all. Other people consider it a more modern invention […]
paul, sorry to report that the link “donate” is broken. can you send me a new one please?