Frybread is a beloved staple of Native American cuisine that carries both cultural significance and complex history within Indigenous communities across North America. This simple yet versatile bread consists of basic ingredients transformed through the ancient art of frying into golden, pillowy rounds that can be enjoyed sweet or savory. While frybread represents resilience and adaptation within Native American culture, it also serves as a reminder of historical displacement and the creativity born from making the best of limited resources. The dough puffs beautifully when dropped into hot oil, creating a crispy exterior that gives way to a soft, tender interior perfect for topping with honey, powdered sugar, or savory ingredients like seasoned ground beef and vegetables. This recipe makes 8 generous pieces of frybread, ideal for feeding a family or sharing at gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons vegetable shortening or lard, at room temperature
- 3/4 to 1 cup warm water
- Vegetable oil for frying (about 2-3 cups)
Preparing the Dough
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined. Add the softened shortening or lard to the dry ingredients. Using your fingertips or a pastry cutter, work the fat into the flour mixture until it resembles coarse crumbs with some larger pieces remaining.
Make a well in the center of the mixture and pour in 3/4 cup of warm water. Using a wooden spoon or your hands, mix the ingredients together until a soft dough forms. If the dough seems too dry and won’t come together, add more water a tablespoon at a time until it reaches the right consistency.
Kneading and Resting
Turn the dough out onto a lightly floured surface and knead it gently for about 2-3 minutes until it becomes smooth and elastic. The dough should be soft and slightly sticky but manageable. If it sticks too much to your hands, dust lightly with flour.
Place the dough back in the bowl and cover with a clean kitchen towel. Let it rest for at least 30 minutes at room temperature. This resting time allows the flour to fully hydrate and makes the dough easier to roll and shape.
Shaping the Frybread
Divide the rested dough into 8 equal portions and roll each piece into a ball. On a lightly floured surface, roll or stretch each ball into a circle about 6-7 inches in diameter and roughly 1/4 inch thick. Traditional methods involve stretching the dough by hand, which creates a more rustic, authentic texture.
Many Native American cooks prefer to stretch the dough by hand rather than using a rolling pin. To do this, pick up each ball of dough and gently stretch it from the center outward, rotating as you go, until you achieve the desired size. This method creates slight variations in thickness that add character to the finished bread.
Heating the Oil
In a large, heavy-bottomed pot or deep skillet, heat about 2-3 inches of vegetable oil to 375 degrees Fahrenheit. If you don’t have a thermometer, test the oil by dropping in a small piece of dough. It should sizzle vigorously and rise to the surface immediately when the oil is ready.
Maintain the oil temperature throughout the cooking process. Oil that’s too hot will brown the outside before the inside cooks through, while oil that’s too cool will result in greasy, heavy bread.
Frying the Bread
Carefully slide one piece of shaped dough into the hot oil. The dough should puff and bubble immediately. Fry for 1-2 minutes until the bottom is golden brown, then flip carefully with tongs or a slotted spoon. Fry the second side for another 1-2 minutes until golden brown and puffy.
Remove the frybread from the oil and drain on paper towels or a wire rack. Repeat with the remaining pieces, being careful not to overcrowd the pot. Fry only one or two pieces at a time to maintain the oil temperature.
Serving Suggestions
Fresh frybread is best enjoyed immediately while still warm. For a sweet treat, dust it with powdered sugar, drizzle with honey, or sprinkle with cinnamon sugar. Many families serve it with butter and jam or syrup for breakfast.
For savory applications, frybread serves as the base for Indian tacos, topped with seasoned ground beef, lettuce, tomatoes, cheese, and sour cream. It also pairs wonderfully with chili, stew, or soup, perfect for soaking up flavorful broths.
Traditional Significance
Each piece of frybread carries cultural weight within Native American communities. While recipes vary from tribe to tribe and family to family, the basic technique remains consistent across different Indigenous cultures. Some families pass down special methods through generations, such as specific hand stretching techniques or particular oil temperatures.
Storage and Reheating
Frybread is best eaten fresh and warm, but leftovers can be stored at room temperature for a day or two. To reheat, place pieces in a 350-degree oven for 3-4 minutes, or warm them in a dry skillet over medium heat for about 1 minute per side.
While frybread doesn’t freeze well due to its delicate texture, the dough can be prepared ahead of time and refrigerated for up to 24 hours before frying.
This simple recipe connects modern kitchens to generations of Indigenous knowledge and tradition. Each golden, puffy round represents not just a delicious bread, but also the enduring strength and adaptability of Native American cultures that have kept these food traditions alive for their families and communities.
