Fry bread, also known as Indian fry bread or Navajo fry bread, was first created in 1864 by the Navajo Indians of Arizona after they were forced to make a 300-mile (483-kilometer) journey known as the Long Walk to resettle in New Mexico. The recipe was created using the simplest of ingredients—flour, salt, baking powder or yeast, and lard—which were supplied by the United States government during the Indians’ four years of captivity. The new land didn’t support their traditional staple vegetables, so fry bread became a big part of their diet and culture. As part of Native American heritage, fry bread is still served in homes and at gatherings such as powwows, ceremonies, and dances. It is the official state bread of South Dakota.
Recipe Servings: 6
+ 20 minutes resting
Ingredients
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup water, cold
- 3 cups oil, for frying
Directions
- Mix the flour, baking powder, salt, and water together in a medium bowl. Mixture will be sticky.
- Grease your hands with some oil and shape the dough into a ball using your hands. Place the dough in a bowl, cover with a towel, and set in a warm place for at least 20 minutes. Letting rest for longer will make the bread fluffier.
- Heat the oil in a frying pan to about 375°F. Test a small ball of dough in the grease. It should float, not sit on the bottom of the pan. If it doesn’t immediately float, the oil is not hot enough.
- Make a ball of dough about the size of a golf ball and stretch it out in your greased hands until it’s flattened to about the size of a large cookie. Poke a small hole in the center of the dough using your finger and then carefully lay it in the hot oil.
- Flip the dough once it has become golden brown on the bottom. Cook until other side is golden brown and then remove it from the oil.
Notes
Milk or buttermilk can be substituted for water.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.