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American Indian fry bread recipe

American Indian fry bread recipe

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  • Recipes
  • Dish type
  • Bread
  • Bread without yeast

i came across this recipe and use it quite alot its good with curry stews or casseroles or can be topped with cooked fruit and syrup for dessert the hotter oil the quicker they cook and the lighter the bread yum yum yum!

21 people made this

IngredientsServes: 6

  • 140g self raising flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 175 ml milk

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. mix ingredient in large bowl adding more flour till it dont stick to your fingers.
  2. knead on floured surface.
  3. pull off egg size lumps then roll into balls then flatten out until 1 inch thick - poke hole in middle and drop into 3 inches of very hot oil cook until golden on each side dry on paper towels (cook 1 at a time they cook really quick)

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Reviews & ratingsAverage global rating:(2)

Reviews in English (3)

Made it healthier.instead of frying it, I put it on a non-stick sauce pan. The key is to make it as flat as possible.-17 Jan 2010

very versatile. You can add herbs, spices, cheese. Sugar and cinnamon would be great too. Great for a qucik bread, and can even be used to make sandwiches. Made in no time!-17 Jan 2010

super easy, I remembered this recipe after I realised I was out of rice for a curry I had made... everybody in the house ate it, including my super fussy 6 yr old!-06 Aug 2010

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Authentic Indian Fry Bread

Fry Bread is a beloved tradition in the Western United States. Serve it up savory as Navajo Tacos or go the sweet side and serve it up with a little honey butter and powdered sugar.

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Fry Bread is a beloved tradition in the United States. Serve it up savory as Navajo Tacos or go the sweet side and serve it up with a little honey butter and powdered sugar.

This recipe comes from an Aunt who lived among a local Native American tribe for many, many years. There are so many fond memories of visiting as a child and enjoying the culture. She learned to make Fry Bread from friends in the tribe and passed the recipe down several years ago. Fry bread goes by many names around these parts, including Indian Fry Bread, Navajo Fry Bread, Navajo Tacos, and Scones. Yes, we realize that the word “scone” means something completely different everywhere else in the world, but around here, scones are fry bread. There’s even a whole chain restaurant devoted to it called Sconecutter.

The dough for this is quite simple, requiring very few ingredients. Don’t underestimate how delicious it is based on the simplicity. This fry bread is so delicious! It is most frequently served as either Navajo Tacos, with all your favorite taco ingredients, or as a dessert. Our favorite way to enjoy it as a dessert is to lather on some honey butter and dust it with powdered sugar. Yum! It’s crunch on the outside, and soft and fluffy on the inside.

American Indian Fry-Bread

In a large bowl combine the flour, baking powder and salt. Add the oil and tap water. Combine everything together and mix it with a fork or your hands. Dust the dough with flour if it seems sticky. Add a spoonful or two of more water if the mixture seems dry. Continue mixing until you have a cohesive ball of dough. Divide the dough into 6 pieces. Roll out each piece on a sheet of flour covered waxed paper or a clean piece of cotton fabric. Roll them out about the thickness of pie crust. They are pretty easy to manage with a rolling pin because of the baking powder and oil in the dough.

While you are rolling out the breads, heat about 1/2 an inch of oil in a large skillet. You want it to be 375° or almost smoking hot. Carefully slip a circle of dough into the hot oil. Gently press it down with a fork or a chopstick so it is submerged in the oil. The bread will bubble up impressively as it cooks. When the first side is browned, turn and brown the second side. Using tongs or chop sticks, remove the cooked bread from the oil and place it on paper towels or a brown paper bag to drain. Continue frying and rolling out the dough until all your fry-breads are cooked. Serve hot with bean dishes. If you want something sweet, you may sprinkle the cooked bread with sugar and a dash of cinnamon. This is a great snack on cold winter days. Makes 6 fry-breads.

Here’s another good homemade bread recipe. It’s a beginners bread recipe that allows anyone to make a delicious loaf of homemade bread.

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Native American Chefs Share Scrumptious Fry Bread Recipes

Three of the top Native American chefs in the business—Lois Ellen Frank, Walter Whitewater and Ramona Horsechief—have provided fry bread recipes for you to try at home.

Lois Ellen Frank and Walter Whitewater, of Red Mesa Cuisine, based in Santa Fe, New Mexico, offer up a more health-conscious fry bread recipe𠅊 bread cooked without frying. And, from the Oklahoma kitchen of 2016’s Indian Taco World Champion, Ramona Horsechief, step-by-step directions for an award-winning and irresistible, indulgent fry bread recipe.

The sky’s the limit when it comes to choosing toppings for your Indian taco. Start with one of these fry bread recipes and some of your favorite toppings, then layer your way to tasty perfection.

No-fry Fry Bread Recipe

4 cups organic unbleached or whole wheat flour

2 tablespoons baking powder

In a medium mixing bowl, combine flour, baking powder, and salt. Gradually stir in the water to form a soft and pliable dough that doesn’t stick to the bowl. Knead the dough on a lightly floured wooden breadboard or cutting board for four minutes, folding the outer edges of the dough toward the center.

Return the dough to the bowl, cover with plastic wrap, and let sit for at least 30 minutes to allow it to rise. Use a rolling pin or your hands to shape the dough into 12 small, equally sized circles about a quarter-inch in width. On a lightly floured surface, roll or stretch out the dough circles to approximately 8-10 inches in diameter.

You can use a rolling pin or your hands to roll out the dough for this no-fry fry bread recipe.

Heat a cast iron skillet or open flame grill until very hot. Place the shaped dough circle into the pan or over the open flame and cook for approximately two to three minutes on each side until brown continue cooking an additional two to three minutes until bread is cooked thoroughly through the middle.

If you are cooking these breads over an open flame or on a grill, cook until the dough starts to turn golden brown and puffs a little. Turn and continue cooking and turning until both sides have brown spots and the dough is thoroughly cooked. Repeat this process with each piece of dough. Keep cooked breads warm between two clean kitchen towels.

Serve immediately with your favorite toppings. These breads can be used with any recipe that calls for fry bread, or served with any meal. Makes 12 breads.

This delicious fry bread comes from a no-fry fry bread recipe from chefs Walter Whitewater and Lois Ellen Frank.

“I always use my hands, which makes for slightly uneven breads, but everyone will know they were hand-made, and I think that gives each bread a little more character,” Chef Lois Ellen Frank, Kiowa.

Award-Winning Fry Bread Recipe

𠅏rom the recipe books of Ramona Horsechief

Warm water, 1/8 cup at a time

Pour half of a five-pound bag of flour into a large mixing bowl. Add the sugar and salt, and 1/8-cup warm water.

Mix the dough to a sticky consistency, adding water as needed. When you shake the bowl, the dough should move, and the top of the dough should have a little bit of a shine to it. Lightly sprinkle a dusting of flour over the top of the dough.

Cover the bowl with plastic wrap and allow dough to rise for a minimum of 30 to 45 minutes. The dough will rise and become soft.

Pour cooking oil into a large, deep pan and heat to 350 to 375 degrees. Oil should be at least two inches deep. Set out a bowl of flour and clear a workspace that is lightly dusted with flour. Pinch off a small piece of dough and pat out on your workspace. Work the dough back and forth and in a circular motion to form a circle that is six to eight inches in diameter. Poke a hole in the middle of the frybread to ensure the center gets cooked.

Carefully place the dough into the hot oil. The frybread should spread out and puff up while cooking. Cook approximately four minutes on each side. Remove from oil and place on paper towels to drain. Allow to sit for a few minutes then transfer to serving bowl. Makes approximately 15 fry breads.

Some of Chef Ramona Horsechief’s favorite Indian taco toppings include seasoned ground beef, pinto beans, shredded lettuce, tomatoes, cheese, onions, sour cream, and salsa. Layer in order given.

“Practice makes perfect𠅍on’t get frustrated. Frybread rocks,” said Chef Ramona Horsechief, Pawnee and Cherokee.

Try your hand at Chef Ramona Horsechief’s award-winning fry bread recipe. She is seen here at the 2016 National Indian Taco Championship competition in Pawhuska, Oklahoma.

After following either of these fry bread recipes, you can top your breads with whatever you choose, like this savory option with cheese, tomatoes and lettuce.

Fry Bread Rules

Don’t use water that is too hot or too cold. Either can cause the dough to be too sticky.

Don’t over-knead dough. Over-working causes the gluten to break down and results in tough, chewy bread.

Don’t under- or over-heat oil. Oil that is not hot enough will not allow the dough to achieve a crisp, golden texture and the bread will be soggy and doughy. Oil that is too hot will smoke and burn and result in bread that is overdone on the outside and undercooked inside. Test by dropping a very small piece of dough into the oil—if it sizzles, it’s ready.

Native American Skillet Bread

Native American frybread or Indian frybread is a rather contentious subject. Top fry breads with taco filling and garnishes pizza toppings or chili.

Pin On This Workman Life Food

You can add more canola oil if needed.

Native american skillet bread. Pour about a tablespoon of canola oil on a non-stick frying pan. Fry for 4-5 minutes on the first side until golden turn over and. Native Americans referred to beans corn and squash.

Pinch off a golf ball size of the dough and roll it into a ball. Yes although it is not soaked in oil it is still cooked in it. Stir the dry ingredients in a bowl then cut the butter into the dry mixture with a pastry blender or suitable substitute to form a course meal.

Fry on a low flame until golden brown. Preheat oven to 375 degrees F. Grease flour a baking sheet.

Essentially frybread is a simple chewy flatbread made with white flour which is then fried in. Flip over and fry until golden brown. Makes Six 4-inch circumference circle breads.

Flatten with your hands so. What Kind of Bread Did American Indians Eat. Beans were as common as maize throughout North America.

Turn with tongs and fry the other side for about 1 minute longer or until nicely browned. Transfer to a paper towel-lined bowl or basket. A version of fry bread that uses less oil.

The basic recipe was ground maize or cornmeal as well as water. However as it is fry bread even though it has been a staple of the Native culture a big part of traditions and part of the Indigenous peoples nutrition it should not be eaten every day. Mix all of the ingredients together and let rise for about 5 minutes.

Yes technically you could have it baked in the oven. According to Lois Ellen Frank a Native American chef at the helm of Red Mesa Cuisine who holds a doctorate in culinary anthropology fry breads history is. Heat the remaining lard in a large cast iron skillet over medium-high heat.

I typically let it sit for about 30 minutes so thats how long I let it sit In a large skillet heat the oil to medium-high heat. Skillet bread typically prepared with flour baking powder salt milk and bacon fat or oil. The art of cornbread oneida indian nation black skillet cornbread corn recipes anson mills mill goods cornbread traces its history to native americans the suffolk news herald cornbread jamestown wiki fandom.

Beat the egg with the milk sugar and vanilla. Flatten the bread in your hand and place in the hot pan and flatten. Corn bread was the most widely made bread.

Once it is hot add the first shaped dough. Native American Corn Bread Recipe. Fry the breads in the hot oil for about 1 to 1 12 minutes.

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Because a long, slow cooking time was recommended, I turned to a method that obviously wasn&rsquot the traditional one of Native Americans but it worked along the same lines as cooking the sauce slowly over low heat: a crockpot. The crockpot allowed the berries to break down and simmer gently. I pureed half of the mixture after about 3-4 hours, added two tablespoons of honey and the sauce was just right.

At Tocabe, the wojapi is served with Indian Fry Bread. Oh how I enjoyed this Fry Bread in the days before I switched to a gluten free diet! It is SO good. Fry Bread is a flat dough bread that is deep fried. Yup, it is straight-forward and delicious.

Here I&rsquove served wojapi with these overnight yeast waffles. Of course you could make your waffles traditional, gluten free, paleo, or how ever your family enjoys them.

Toast is also an option. Rolls would welcome a dollop of wojapi too.

Even the Thanksgiving cranberry sauce could be pushed aside to make room for wojapi. Pork would pair well with wojapi too. I&rsquom curious about other Native American cranberry recipes and will have to look into creating more food with these flavors.

    2 C Flour
    3 tsp Baking Powder
    1 tsp Salt
    1 c 2% Milk

1. Fill a deep cast iron skillet about 2 12 inches deep with oil. Use enough oil so that the bread will float and not be able to stick to the bottom of the pan.

2. Heat the oil on high heat until it is very hot.

1. Put flour, baking powder and salt in large bowl. Mix together.

2. Slowly add the milk. Use one hand to mix it in with the flour while adding milk with the other hand.

Note: Your dough should be slightly sticky. Add a little flour if the dough is too wet.

3. Put dough on a floured bread board and pat it out with your hands until it is about a 1/2 inch thick. You can pat the dough into pancakes, cut into strips or tear it off in pieces as large or small as you desire.

4. Fry in the hot oil. Add them carefully to the oil and fry for a few seconds. Turn them over with a fork and fry the other side until they are golden brown. It only takes a few seconds on each side.

5. Place on a paper towel to drain excess oil.

Recipe Credits: Adapted from Chickasaw, Creek, Cherokee, Old Fashioned, Osage, Seminole and Traditional recipes

Making fry bread takes alot of practice. You probably won't make the best fry bread the first time. Just keep trying.

My Great-Grandma Margaret's Frybread Recipe


  • 6 cups all-purpose flour
  • 1 teaspoon salt
  • Plenty of Corn Oil to Fry It In
  • 2 tablespoon baking powder
  • 3 cups warm water


  • 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!

American Indian fry bread recipe - Recipes

Each of these bread recipes are a variation of one basic recipe but have a slightly different taste.
So if you have been wanting to make fry bread that tastes like grandma used to make perhaps you will
find the recipe here. I prepare fry bread only for special occasions and use vegetable oil instead of lard.

  • 1 cup flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 3/4 cup milk

Mix ingredigents 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.

Make certain the cooking oil is hot enough, or the fry breads will be doughy, undercooked, and oily.

This bread was made for long journeys and used the batter recipe listed above but was rolled out into donut shapes and baked until very hard.
After the bread was baked it was laid out in the sun until it was dry and even harder. The bread was then strung on a cord like beads so it could be easily carried. At meals the bread was stewed or moistened with other liquids to make it soft enough to eat.

  • 2 cups sifted flour
  • 1/2 tsp. salt
  • 4 tsp. baking powder
  • 1 egg
  • 1/2 cup warm milk

Stir first three ingredigents 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.

  • 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.

  • 1 cup flour
  • 1/2 cup wheat flour
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1 tbsp. sugar
  • 1/2 cup honey
  • 2 cup vegetable oil

Mix the flours, salt, sugar and baking powder together.
Add about 1/2 cup water and mix well, adding a bit more water if needed to make a stiff dough.
Roll it out on lightly floured surface and knead until dough becomes elastic and smooth.
Let it stand for 10 minutes. Cut into squares, strips, or circles about 1/2 thick.
Deep fry in very hot oil until golden brown. Drain on paper towels.

Drizzle honey over bread and serve immediately.

  • 1 quart cooking oil
  • 3 cups sifted flour
  • 1 T. baking powder
  • 1/2 tsp. salt
  • 1 cup warm water

Heat oil to 360 degrees in a heavy 5 qt saucepan. Stir together the flour, baking powder and salt. Gradually stir in water, knead dough until no longer sticky. Cover and let stand 15 minutes. Pull off 2 in. balls of dough. On lightly floured surface, roll each ball into a circle about 1/4 inch thick. Pierce circles of dough several times with a fork.

Deep fry until both side are golden. (about 3-4 minutes) Drain and serve with honey, powdered sugar or jam.

Fry bread may be wrapped airtight and frozen up to 3 months. Reheat in a foil packet in a 350-degree oven for 15 minutes. Before serving open the foil to allow the fry bread to dry out on the outside.

  • 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.

  • 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.

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.

  • 1 pkg. dry yeast
  • 3 cups warm water
  • 1 tbsp. salt
  • 1 tbsp. sugar
  • 6 cups flour
  • 2 tbsp.oil
  • 1/2 cup cornmeal

Disolve 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.

Filled Fry Bread
Use one of the bread recipes above. 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.

Fry some ground beef until it is nicely browned, seasoning the meat with salt and pepper to taste.
Drain away the excess fat, and spread a layer of the meat onto a piece of hot Navajo Fry Bread. Then add shredded lettuce, shredded cheese, chopped onions and chopped tomatoes. Um. very tasty!

Wash onions and chop them into small pieces including the green tops. Boil in water with water just barely covering the onions, add 1 tbsp. bacon fat. Boil 20 minutes, or until the onions are tender and the water has been asborbed. Stir eggs into the onions and cook an additional 5 minutes.

Some people like more eggs than onions so with this recipe you can adjust it to your own preference. It is a traditional springtime meal that is delicious when prepared properly.

  • 2 pounds green tomatoes
  • 4 eggs
  • 1 1/4 cups corn meal
  • 3/4 cup water
  • 1/4 cup minced chives
  • 1 tablespoon salt
  • 1/4 teaspoon pepper, fresh ground
  • 1/4 cup butter or margarine

Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain well on paper towels until most of the moisture of the tomatoes is absorbed.
While the tomatoes are draining, make the batter. Beat the eggs then mix in the corn meal, water, minced chives, salt and pepper. In a large iron skillet, heat the butter or margarine until very hot. Dip the tomato slices into batter, and brown quickly on both sides. Serve hot. One of the most primitive and perhaps favorite method of cooking was stone-boiling which was done by heating stones until they were very hot then dropping them into a tightly woven basket of water or other liquid. The container did not have to be fireproof.

The Cherokees made loaves of bread using clay pottery. They poured the batter into a clay pot with another pot placed upside down over the pot with the batter. Then both pots were covered with red hot coals to bake the bread.

Indian Fry Bread Recipe

This Indian fry bread recipe is quite simple and delicious. Some people just eat because it is so tasty.

It starts with 4 cups of all-purpose flour. To that, we’ll add 1 teaspoon of salt, and 1 1/2 tablespoons of baking powder, then we’ll give this a quick stir to evenly disperse those ingredients.

Once that’s mixed together we’re going to slowly add in about 1 1/2 cups of hot water. We’ll slowly work this together into a dough.

Now as you work it you may need to add in a little bit more water as you go in order to form a soft, sticky dough ball, and at some point, you’ll probably need to switch to your hands to knead the dough all together.

Now you should end up with a dough that’s super soft and stretchy and it will be a little bit sticky.

pour a little bit of vegetable oil into a clean bowl, and then coat the dough ball with that oil and pour a little more on top if you need it.

The oil will prevent the dough from sticking to the bowl and keep it from drying out.

Cover the bowl with a towel and let it rest for about 2 hours.

This is not a risen dough so this is not rising time, this is resting time. Resting allows for the formation of gluten to give you a nice chewy dough.

Pour enough vegetable oil, shortening or corn oil into a large pot.

To cover the bottom with about 2 inches of oil, then get that heating to 350 degrees Fahrenheit, which is our optimal temperature for frying.

Once your oil is hot enough you’ll pinch off golf ball-sized pieces of dough, then you’ll start stretching it out into a large oval or circle.

Some methods have you poke a little hole in the center, but that’s not how I make mine, but you can definitely do that if you’d like to.

You want to stretch your dough nice and thin, and this doesn’t have to be pretty or perfect or even. It’s just a quick stretch.

Then gently lay the dough down into the hot oil.

Let it fry for a minute or 2 until it’s golden brown, and then give it a flip and let it fry on the other side until it’s golden brown as well.

Then once it’s done, remove it from the hot oil and transfer it to a paper towel-lined plate to drain.

Continue this process with all of your remaining dough.

I get about 10 pieces of fry bread with this recipe, but of course how many you’ll get out of it will depend on the size of each of your pieces of fry bread.

Frybread should be crispy on the outside, you can hear that crackle, then when you tear into it it should be soft and chewy on the inside.

In the American Southwest, you can serve these up a savory style, and make yourself some Navajo tacos.

Or you can go sweet and go with powdered sugar and honey or honey butter.


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