Native American fry bread is a traditional food made by Native American tribes across the United States. It is a flat dough bread, fried or deep-fried in oil. Fry bread can have a variety of different shapes – circular, triangular, square – and varies in thickness. It has a crispy exterior and a soft, airy interior. Fry bread is often topped or served with savory items like meat, beans, cheese and vegetables or sweet items like honey, powdered sugar or fruit compote. It is a staple food at gatherings like pow wows and other Native American events.
Fry bread is made from just a few simple ingredients – flour, salt, baking powder, water and oil or lard for frying. Traditional Native American fry bread uses ingredients that were given to Native Americans through government food ration programs in the late 19th century. As Native Americans were relocated onto reservations, the staple foods they were accustomed to were unavailable. So fry bread became an ingenious way for Native Americans to utilize the simple ration ingredients like flour, lard, salt and baking powder.
History of Fry Bread in Native American Culture
Fry bread origins can be traced back to the 1860s when Native Americans were forcibly relocated by the U.S. government onto reservations. One of the biggest relocations was the Navajo Long Walk of 1864, when Navajos were forced to march 300 miles from their ancestral lands in Arizona and New Mexico to an internment camp in Bosque Redondo, New Mexico. Thousands of Navajos died during the long march and internment.
When the Navajo were finally released from Bosque Redondo in 1868, they returned to find their land, livestock and crops destroyed. The U.S. government offered primitive rations of food to reservations as a way to mitigate the displacement of Native tribes. These rations consisted of commodity foods like flour, sugar, salt, lard or bacon grease and baking powder.
Fry bread was likely born out of necessity by Navajo women experimenting with the simple ration ingredients to feed their families. It was a tasty way to stretch the rationed ingredients and provide nutrition. The Navajo established fry bread into their cuisine, and it spread to other tribes across the U.S. as Native Americans experienced similar hardships on reservations.
Today, fry bread is a celebration of Native American resilience, ingenuity and ability to adapt. It represents perseverance through incredibly difficult circumstances. Fry bread is featured at all sorts of Native American gatherings and events. It is a food that bonds and unites Native American communities throughout the country.
Basic Ingredients
Fry bread requires just a few simple ingredients:
Flour
Fry bread is traditionally made with all-purpose flour or bread flour. This gives the dough structure so it can puff up and fry into a light bread. White flour was a ration ingredient given to Native Americans in the late 1800s. Today, whole wheat flour can also be used.
Salt
A small amount of salt is needed to add flavor to the bread. Salt was provided in rations to reservations.
Baking Powder
Baking powder helps the dough rise so that the fry bread puffs up when fried. It was an ingredient in the rations.
Water
Water brings the dough together and allows the ingredients to bind so dough can form. Enough water is added to create a soft, slightly sticky dough.
Oil or Lard
Fry bread gets its signature crispy, golden texture from being fried in oil or lard. The high heat sizzles and browns the exterior. Traditionally, lard was used for frying. Today, vegetable or canola oil are common.
Optional Ingredients
Additional ingredients can be added to the simple fry bread dough recipe for extra flavor:
Milk or Buttermilk
Some recipes use milk or buttermilk instead of water to add more moisture and a subtle tangy flavor. Powdered milk was sometimes available in rations.
Sugar or Honey
A small amount of sugar or honey enhances the flavor and helps the dough brown faster when fried. Some Native American tribes had access to wild honey.
Eggs
Eggs help add structure, richness and texture to the dough. When added, fry bread takes on a more cakey texture.
Leavening Agents
Extra leavening agents beyond baking powder can make fry bread lighter and puffier. Native Americans did not originally have yeast, so modern recipes sometimes use yeast or self-rising flour.
Shortening
Some modern recipes use vegetable shortening in addition to flour to make the dough more tender and easier to roll out.
The Simple Process for Making Fry Bread
Fry bread comes together with a very simple process:
Make the Dough
Traditional fry bread is made by mixing together flour, salt, baking powder and water. Sometimes milk or buttermilk are used instead of water. Optional ingredients like sugar, eggs or shortening can be added.
The liquid is added to the dry ingredients and mixed together until a soft, slightly sticky dough forms. The dough should be just sticky enough to hold together when formed into a ball. More flour can be added if it is too sticky.
Knead the Dough
After the dough comes together, it is lightly kneaded for 1-2 minutes. Kneading helps distribute the ingredients evenly and develops gluten strands for structure. The dough is not kneaded too much or it can get tough.
Let it Rest
The dough ball is covered and allowed to rest 20-30 minutes. This resting time allows the ingredients to fully hydrate and the glutens to relax. It makes the dough easier to roll out.
Roll Out the Dough
The dough is rolled or stretched out to 1/4-1/2 inch thickness. Traditionally, dough is rolled thin enough to see through. Fry bread can be rolled into circles, triangles, rectangles or other shapes.
Punch Holes in the Dough
Small holes are poked through the rolled out dough using a knife, skewer or fork. This allows steam to escape and prevents fry bread from puffing up like a balloon in the hot oil.
Fry the Dough
The rolled out dough circles or shapes are carefully dropped into hot cooking oil (365°F) and fried for 2-3 minutes per side until deeply golden brown. Lard was originally used for frying, but today, vegetable or canola oil are common.
Drain and Cool
The fry bread is removed from oil and drained on a paper towel lined plate. Cooling for 5 minutes helps excess grease drain off.
Customize with Toppings
Warm fry bread is ready to eat! It can be customized with either sweet or savory toppings and served immediately.
Common Toppings and Accompaniments for Fry Bread
Fry bread is extremely versatile. It can be topped or served with either sweet or savory ingredients. Here are some common ways to enjoy fry bread:
Savory Toppings and Accompaniments
– Chili – Fry bread smothered with hearty beef or turkey chili
– Stew – Topped with chili or chicken stew
– Beans – Refried or baked beans ladled over fry bread
– Taco meat – Ground beef, shredded pork or chicken with taco seasoning
– Cheese – Melted cheddar, Monterey Jack, pepper jack or queso fresco
– Lettuce, tomato, onion – Great taco-style topping
– Salsa or pico de gallo
– Guacamole
– Sour cream
Sweet Toppings and Accompaniments
– Honey – A traditional sweet topping, drizzled over warm frybread
– Powdered sugar – A simple dusting of powdered sugar over fry bread
– Cinnamon sugar – Toasted cinnamon sugar gives it a crunchy coating
– Butter – Melted butter soaks into the fried dough
– Fruit – Slices of banana, strawberry, peach, apple or blueberry
– Fruit compote – Warm berry, peach or cherry compote
– Ice cream – Vanilla ice cream makes a great pairing
– Whipped cream – Sweet, creamy topping to dollop on
– Nuts – Chopped pecans, walnuts or almonds add crunch
Nutrition Facts
The nutrients in fry bread can vary based on the exact recipe and ingredients used. However, here are some general nutrition facts for a piece of plain fry bread made with common ingredients:
| Nutrition Facts | Per 1 piece of fry bread (60g) |
|---|---|
| Calories | 163 |
| Total Fat | 6g |
| Saturated Fat | 2g |
| Trans Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 219mg |
| Total Carbohydrates | 23g |
| Dietary Fiber | 1g |
| Sugars | 1g |
| Protein | 3g |
As you can see, a piece of plain fry bread is high in carbohydrates from the flour and low in fiber, protein and micronutrients. The amount of fat, saturated fat and calories depend on the amount of oil used for frying. Adding toppings like meat, cheese, beans or vegetables boosts the nutritional value. Overall, fry bread should be enjoyed in moderation as an occasional treat.
Variations
There are many variations of fry bread recipes used by different Native American tribes today. Some examples include:
Navajo Fry Bread
The most traditional version, made with wheat flour, baking powder, salt and water. Milk or oil are sometimes added for flavor and texture. Made into thin rounds and fried in lard or oil.
Bannock Fry Bread
A Canadian version made by indigenous people and early pioneers. Uses baking powder and sometimes eggs, butter or milk to make a rich, cakey dough.
Pueblo Fry Bread
Made with masa harina (corn flour) instead of wheat flour for a corn-flavored, gluten free bread. Shaped into triangles before frying.
Ojibwe Fry Bread
Uses wild rice flour and sunflower oil as key ingredients. Formed into triangle breads with a prominent raised edge.
California Indian Fry Bread
Leavened with yeast and uses some all-purpose flour but incorporates acorn flour. Fired in sunflower oil.
Skillet Fry Bread
A pan-fried version popular at home. The dough is pan fried on the stovetop in a skillet instead of deep fried. Uses less oil.
Pillow Fry Bread
Formed into a fluffy, rounded shape then deep fried into pillowy breads. Light and airy texture.
Cultural Significance of Fry Bread
Beyond just being a tasty food, fry bread holds important cultural meaning for many Native American tribes. Here are some of the reasons it remains an important cultural icon today:
Symbol of Resilience and Perseverance
The story of fry bread origins epitomizes the strength and resilience of Native Americans. Making the best of difficult circumstances by creating nourishing food from scant resources.
Connection to History and Ancestral Roots
Serving fry bread allows Native Americans to pass down part of their history and connect to the foodways of past generations.
Sharing Generational Recipes and Traditions
Specific fry bread recipes and shaping techniques are often passed down within tribes and families, keeping traditions alive.
Bringing Communities Together
Fry bread is universally loved at gatherings and pow wows. Making, serving and eating fry bread bonds communities.
Honoring Tribal Identities
Unique fry bread recipes highlight the distinct cultures of tribes. For example, Navajo, Pueblo and Ojibwe fry bread.
Teaching Younger Generations
Fry bread teaches Native American youth about history, resilience and culture through food.
Providing Continuity and Comfort
For Native Americans who grew up eating fry bread, it is a taste of home, culture and fond memories.
Celebrating Native Ingenuity
Fry bread represents the innovation and ability to adapt of Native American women using limited ingredients.
Cultural Appropriation of Fry bread by Non-Natives
Fry bread has become popular outside of Native American culture, with non-Native restaurants serving it and even calling it a “traditional American dish”. However, many Native Americans consider this cultural appropriation. Here’s why:
Misrepresentation of Fry Bread Origins
When non-Natives call fry bread a traditional American food, they are erasing its origins as a Native American tribal food innovated through hardship.
Lack of Acknowledgment
Most non-Native establishments serving fry bread fail to acknowledge its indigenous roots or tell the Native American story behind it.
Treating it as Trendy Food
Some chefs co-opt fry bread and change it into trendy fusion dishes without regard for its cultural significance.
Profiting from Indigenous Foodways
Native American writers have accused non-Native restaurants of profiting from indigenous cultural products like fry bread without giving back.
Disrespecting Tribal Traditions
Failing to make fry bread according to long-held tribal recipes or altering it irresponsibly is considered disrespectful.
Severing Cultural Ties
When fry bread is separated from its origins and communal Native meaning, an important cultural connection is lost.
Honoring Fry Bread Traditions with Care and Respect
Non-Native chefs, restaurants and home cooks can still honor fry bread by:
– Researching the histories and meanings before preparing it.
– Giving credit to the tribal origins and stories.
– Using native-owned businesses for ingredients when possible.
– Sticking close to traditional tribal recipes rather than altering substantially.
– Avoiding fusion combinations that radically change the traditional dish.
– Not naming commercial foods after tribes or spiritual ceremonies.
– Supporting Native American causes to help give back.
Conclusion
At its heart, Native American fry bread is a potent symbol of resilience, adaptability and coming together in community. Fry bread emerged from survival and hardship, but it now represents the continuation of Native American traditions, tribal identities and connection to the past. When enjoyed and shared respectfully, fry bread has the power to cross cultures and bring people together through food. This simple fried dough holds centuries of indigenous history in each bite.
