Native America | Deep-fried


Savory | Lunch

Native American Frybread


  When the Native Americans resided on reservations, they created the fry bread recipe. The food is commonly sold at food stands run by Native Americans today.

  When I tasted it myself at a food stand outside the Heard Museum in Phoenix Arizona, it was a pure celebration. The freshness of the garnish contrasted perfectly with the greasiness and firm texture of the deep-fried bread.

'Frybread taco' by John Pozniak / Gentgeen on wikipedia (see source). Licensed under CC BY-SA 3.0.


  • 2 ½ cups Flour
  • 1Tbs Salt
  • 1Tbs Baking Powder
  • 1 cup Hot Water
  • 3Tbs Olive Oil

A fry bread wrap


  1. Mix salt, flour, baking powder with your hands or fork, and gradually add the water.
  2. Mix in olive oil and let the mixture rest someplace warm for 30 minutes to 2 hours.
  3. Stretch out a golfball-sized amount of dough with a roller (but don't let it rip).
  4. Carefully!! lay the rolled out dough in the hot oil and flip when the bread turns golden (care that frying like this comes with many risks, so learn how to mitigate).
  5. You can keep the finished pieces wrapped in alloy or in the oven to keep them warm as you finish the other ones.
  6. Add garnish of choice: salsa, salad, sour cream, minced meat, beans, jalapeno, cheese, tomatoes and olives.

Further discovery

  A Native American discussing the cultural intricacies of frybread and adding some history about native life on the reservation.