Smithsonian.com

By cnash

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/4 cups warm water
• Extra flour for processing
• (Yield: 8 to 12 small portions or 6 to 8 larger portions)
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/4 cups warm water
• Extra flour for processing
• (Yield: 8 to 12 small portions or 6 to 8 larger portions)

Details

Servings 1
Adapted from smithsonianmag.com

Preparation

Step 1

To make the dough thoroughly blend the flour with the baking powder and salt in a mixing bowl or on a suitable, clean working surface. Make a well in the center of the flour mixture and pour the warm water in the center of the well. Work the flour mixture into the water with a wooden spoon, or use your hands. Gently knead the dough into a ball and form it into a roll about 3 inches in diameter. Cover the dough with a clean kitchen towel to prevent drying and let the dough relax for a minimum of 10 minutes. This dough is best used within a few hours, although it may be used the next day if covered tightly with plastic wrap, refrigerated, then allowed to warm to room temperature.

To form the bread, place the dough on a cutting board. Cut the dough with a dough cutter or knife into desired thickness. This process of cutting helps keep your portion sizes consistent. Naturally, you will want to cut small pieces for appetizers (or, alternatively, if you are making sandwiches, cut them bigger). Once you have determined the size, begin cutting in the center of the roll and continue the halving process until all of the portions have been sliced. Cover the pieces of dough with a dry, clean towel while you process each piece to prevent drying. Place some flour in a shallow pan to work with when rolling out the dough. Lightly dust each piece of dough and then place the dough on a lightly floured work surface. With a rolling pin, roll each piece to about 1/4-inch thickness. Place each finished piece in the flour, turn and lightly coat each piece, gently shaking to remove the excess flour. Stack the rolled pieces on a plate as you complete the process. Cover with a dry towel until ready to cook.

To cook fry bread, place any suitable frying oil in a deep, heavy pan. The oil should be a minimum of 1 inch deep. Place pieces of bread in the oil. Do not overcrowd the pan. Cook 2 to 3 minutes per side. This bread generally does not brown and should be dry on the exterior and moist in the center. Try cooking one piece first, let it cool, and taste for doneness. This will give you a better gauge of how to proceed with the balance of the bread, ensuring good results. Place the finished breads on a paper towel to absorb excess oil. Serve this bread immediately after cooking.

To make grill bread, place the bread on a clean medium hot grill. When bubbles form and the dough has risen slightly, turn the bread over to finish cooking. The bread is done when the surface appears smooth and is dry to the touch. Cooking time will vary but plan on approximately 2 to 3 minutes per side. This bread cooks quickly and is best when moist in the center, with a pliant crust. Some browning occurs, but generally speaking, this is a blond bread.

From Foods of the Americas: Native Recipes and Traditions, by Fernando and Marlene Divina and the Smithsonian's National Museum of the American Indian. © 2004 Smithsonian Institution and Fernando and Marlene Divina.

Directions:

To make the dough thoroughly blend the flour with the baking powder and salt in a mixing bowl or on a suitable, clean working surface. Make a well in the center of the flour mixture and pour the warm water in the center of the well. Work the flour mixture into the water with a wooden spoon, or use your hands. Gently knead the dough into a ball and form it into a roll about 3 inches in diameter. Cover the dough with a clean kitchen towel to prevent drying and let the dough relax for a minimum of 10 minutes. This dough is best used within a few hours, although it may be used the next day if covered tightly with plastic wrap, refrigerated, then allowed to warm to room temperature.

To form the bread, place the dough on a cutting board. Cut the dough with a dough cutter or knife into desired thickness. This process of cutting helps keep your portion sizes consistent. Naturally, you will want to cut small pieces for appetizers (or, alternatively, if you are making sandwiches, cut them bigger). Once you have determined the size, begin cutting in the center of the roll and continue the halving process until all of the portions have been sliced. Cover the pieces of dough with a dry, clean towel while you process each piece to prevent drying. Place some flour in a shallow pan to work with when rolling out the dough. Lightly dust each piece of dough and then place the dough on a lightly floured work surface. With a rolling pin, roll each piece to about 1/4-inch thickness. Place each finished piece in the flour, turn and lightly coat each piece, gently shaking to remove the excess flour. Stack the rolled pieces on a plate as you complete the process. Cover with a dry towel until ready to cook.

To cook fry bread, place any suitable frying oil in a deep, heavy pan. The oil should be a minimum of 1 inch deep. Place pieces of bread in the oil. Do not overcrowd the pan. Cook 2 to 3 minutes per side. This bread generally does not brown and should be dry on the exterior and moist in the center. Try cooking one piece first, let it cool, and taste for doneness. This will give you a better gauge of how to proceed with the balance of the bread, ensuring good results. Place the finished breads on a paper towel to absorb excess oil. Serve this bread immediately after cooking.

To make grill bread, place the bread on a clean medium hot grill. When bubbles form and the dough has risen slightly, turn the bread over to finish cooking. The bread is done when the surface appears smooth and is dry to the touch. Cooking time will vary but plan on approximately 2 to 3 minutes per side. This bread cooks quickly and is best when moist in the center, with a pliant crust. Some browning occurs, but generally speaking, this is a blond bread.

From Foods of the Americas: Native Recipes and Traditions, by Fernando and Marlene Divina and the Smithsonian's National Museum of the American Indian. © 2004 Smithsonian Institution and Fernando and Marlene Divina.

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all I know is that fry bread is a heavenly treat, that has become tradition in native culture,regardless of how it came about. I will be making some this evening to share with my non native relations. :)

Posted by Painted War Horse on April 17,2012 | 08:27 AM

I am Cayuse, Nez Perce and Umatilla!
This food was and still is a tasty item since childhood. I would like to point out some differing points. This used to be called "grease bread" all during my upbringing and then sometime in the 1970's the term "fry bread" became prevalent when Pow Wows became more popular.
We were taught from the elders at that time (1950's) that the Fur trappers specifically the French trappers developed and brought this into the west with them. The trappers lived with and traded among all of the Tribes where they were in contact with so it is no wonder that so many Native people knew how to make this food when they had the necessary supplies and utensils to do so, the trappers were widespread and this was an important food for them.

Posted by Adam on April 15,2012 | 09:02 PM

My mother, grandmother and great grandmother made the 'biscuit' version for simple reasons........ my great grandmother had a wood burning stove. She had 13 children and to heat a stove to the temperature necessary to bake enough biscuits would turn her home into an instant sauna. By making a lard free biscuit on top of stove she fed a small army quickly and cheaply.... We always refered to it as flour bread. Mama and my grandmother just followed suit.
Note......need a seasoned iron skillet to really pull it off.....

Posted by Wen on April 13,2012 | 10:04 AM

I am Yakama nation in the state of Washington. I too grew up with eating fry bread, and still eat it, but only when I am at a pow wow or a ceremony, and sometimes when I'm in the mood to make it. for me now, it's a treat, we don't eat it frequently. I know it is good and fulfilling when you want to be creative like making Indian tacos, or just want to eat it however you want, but I also know it is high in fat and Carbs, and everything else that you load on top of it. I disagree with a comment about "not all white people make bad food", native Americans were sort of forced to make what was due that was handed to them, to survive, by the white man. So, with that said, I do love fry bread, and I am guilty of eating it and enjoying it with everyone else, but there is also moderation.Thank you for sharing this topic with the world, I feel everyone should know what fry bread is.

Posted by Alice on April 11,2012 | 11:20 PM

My understanding is that native peoples of America ate a corn based flat bread, and that Yankee Cakes from New England developed from the native American dish with the adaptation of using wheat flour and oil. Native grilled bread was cooked on hot rocks or boards, without fat. If there was an Irish wife as mentioned, she was teaching Yankee Cakes.

Posted by Charly on March 19,2012 | 07:41 PM

I was raised on Indian Frybread. My grandma was a half breed Cherokee and she taught mother how to make it. I like the salty versions that taste great with mustard or peanut butter and jelly. Just leave out the sugar and add salt to the dough and fry away. Make sure you put a small hole in it like a donut so it stays flat when you fry it!

Posted by Kelly Joe on February 17,2012 | 07:02 PM

Since this is the Smithsonian magazine, I would expect that the history to be provided by the magazine as to the origin of fry bread. If anyone is paying attention to the recipe you will realize it is the exact same thing you find in biscuits, Irish Soda Bread and scones. The missing ingredient is lard of some sort. Though I have found other versions of this recipe that include it.

The Navajo developed it based upon the rancid food supplies given to them after they reached the reservation. It would not surprise me to find out that the wife of an Irish solider couldn't stand to watch them starve anymore and provided them with a recipe that they then altered to fry because ovens were not an option.

We are having this tonight with a traditional Aztec meal called, Posole or Pozole depending on which spelling you prefer. I am opting for the Pork over the meat the Aztecs used to make this dish sacred. :) If you don't know what that is, don't ask.

My great great grandmother was born on the trail of tears. I make this bread and other Native dishes as often as I can, usually at least once a month, as a way of honoring her spirit and all she and her daughter, my great grandmother, sacrificed so I and my children could be here today.

Posted by Becca on January 26,2012 | 04:50 PM

I am of mixed race as is with MOST WHITE people (English, Irish, Native American, Spanish, German and so on). How ever, the only time I found out about Fry Bread was when I lived on the reservation and going to the pow wows. Most white people do not know about fry bread at all. Not all bad food is made by the WHITE MAN...???

Posted by LeeZeno on January 18,2012 | 03:51 PM

The pioneers going west in the 19th century made "scones" out of bread dough, fried, as there weren't ovens available along the trail....many people have fried dough and made it a part of their culture. Like doughnuts, it's a treat...enjoy!

Posted by Lita Hansen on January 9,2012 | 12:07 PM

I think we are all missing the point. This is part of Native American heritage because they had to use it in their diet. I have never tried fry bread but intend to make it to experience it. I believe someone said do over think it.

Posted by Margie on October 21,2011 | 08:03 PM

I just made some Cherokee Fry Bread for the first time! I got the first recipe from my mother but this is the first time I made it. My mother passed away four years ago. I work at Texas School for the Blind. I made it for my students here and they were jumping with joy for more! I am teaching them about the different tribes and food history ect. My mother was part Cherokee and she was from Oklahoma and so am I. I miss Oklahoma allthough I did not get to live there long. I had a lot of happy times there. I wish my mother was here to see and taste the bread I made but I know she is here in my heart. My dad is still alive but he never was the same since my mom's been gone. I hope to make the bread again soon and try to make the bread into fried pies. A lot of my students don't even know what bread is hardly or they have never heard of the Indian Fry Bread. They are use to eating at the fast food places. Liz Brooks Barnstead

Posted by Liz Brooks on September 28,2011 | 10:29 PM

Geez people! It's supposed to be a treat! Yes I know our people didn't come up with this and it was a necessity borne out of reservation life. It has BECOME "tradition" because of pow wows, "Indian Centers" and such. In fact, I'm in the mood for "something bad" and will make some right now at 10:41 in the evening. I'll just run on the treadmill a little longer and that'll be that.

Wado (Thanks)!

Posted by Carlos on August 19,2011 | 10:42 PM

I was born in san antonio,texas, our family made buneulos,which are the skinnier in shape eaten with cinnamon sugar and fried crispy, then as a teenager thru adulthood we were transplanted to gallup,nm everybody had little stands at the flea market on sat. yes in every nation there is some sort of fry bread the hispanics from new mexico in the espanola-santafe albu. had sopapillas- small squares or triangles served with your dinner as a form of bread to eat or as a dessert served with honey they are all good no matter where you eat them..., amen to that

Posted by marlene on October 10,2010 | 09:39 PM

Fry bread should only be an EXTREMELY rare treat - white flour deep fried in lard is not traditional food for native people. It was made so we wouldn't starve when put on reservations and given flour rations. With the diabetes rates of native people going higher and higher, I will not make, or eat this food anymore.

Posted by MM on July 9,2010 | 01:26 PM

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