Indian Fry Bread

A couple of summers back, we packed the kids into the car and made our way to Oklahoma for the annual PowWow at the Citizen Potawatomi Nation. Our middle child is part of this tribe, and we wanted him to experience the heart of his heritage—not from a textbook, but with his toes in the grass, a drumbeat in his chest, and the rich smell of fry bread rising from a deep skillet.

We met up with my husband’s mom, Brenda, and her husband, Rick, and spent the day with our eyes wide and our hearts even wider. There were dancers from across various Native American communities, dressed in traditional regalia, moving in rhythm to songs older than this country. There were booths full of beadwork, handmade crafts, and stories waiting to be told. And then—there was the food.

Y’all, the smell of that golden Native American fry bread being cooked fresh on-site? It stopped me in my tracks. Women stood behind long folding tables, turning out pieces of dough with lightning speed, patting them flat with hands that knew every crease, then lowering them gently into hot oil. Whether they were topped with taco meat and cheddar cheese or served with a sweet topping like powdered sugar and honey, folks were lining up with paper plates, grabbing extra napkins and a paper towel or two, and digging in like it was their last meal on earth.

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Why You’ll Love This Recipe

• Uses simple ingredients you probably already have.
• Makes delicious fry bread that’s crispy on the outside and pillowy inside.
• Perfect for Navajo tacos, Indian tacos, or sweet treats.
• Deeply rooted in culture and great for teaching kids about Native American traditions.
• Great for savory dishes or desserts—you decide the vibe.

This is more than just a recipe—it’s a Native American bread that tells a story of survival, creativity, and community.

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The Story Behind Fry Bread

According to history, American Indian fry bread was born out of hardship. In 1864, during the tragic event known as the “Long Walk,” the United States government forced the Navajo people to leave their ancestral lands in the Southwest—what is now Arizona and New Mexico—and relocate to barren land in eastern New Mexico. Cut off from their traditional food sources, they were given rations of flour, lard, salt, and baking powder. From these limited supplies, Navajo fry bread emerged—a simple, fried bread that became a symbol of survival and resilience.

Today, it’s more than just food. In many Native American communities, fry bread holds sacred meaning. It's a connection to ancestry, ceremony, and community—a symbol of perseverance that is still honored and shared. In some traditions, it’s said to be eaten until the earth is whole and healed once more.

Over time, Navajo-inspired fry breads have crossed tribal lines and taken on many forms. From the Navajo Nation to powwows across the country, you’ll find it served as savory Indian tacos, dusted with powdered sugar as a sweet treat, or simply fresh and hot, ready to be torn and shared. It remains one of the most beloved and iconic Native American recipes, rich with history and heart.

Equipment You’ll Need

• Large bowl – For mixing your dough.
• Medium bowl – Handy for smaller tasks.
• Rolling pin (optional) – You can use your hands, but a rolling pin helps with even shaping.
• Cast iron skillet or deep skillet – For frying.
• Slotted spoon or tongs – For flipping and removing fry bread.
• Paper towels – For draining excess oil.
• Measuring cups and spoons

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Ingredients (Without Amounts)

• All-purpose flour – Your main dry ingredient.
• Baking powder – The leavening agent that makes it puff.
• Kosher salt – For balance and flavor.
• Crisco shortening or lard – For mixing into the dough.
• Warm water – To bring everything together.
• Shortening or oil – For frying to that perfect golden crisp.

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Step-by-Step Instructions

Prepare the Fry Bread Dough

• In a large bowl, whisk together the dry ingredients: flour, baking powder, and salt.
• Cut in the shortening using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
• Gradually add warm water, mixing with your hands until a soft dough forms. Be careful not to over-mix.
• Knead the dough on a lightly floured surface until smooth—about 5 minutes.

Let the Dough Rest

• Divide into 12 equal pieces of dough.
• Cover with a towel and let the dough rest for 10 minutes. This helps make it easier to shape.
• Pat or roll each piece into a flat circle, about 6–7 inches wide. A rolling pin makes this step easier but isn’t required.

Fry the Bread

Repeat with remaining dough.

Heat shortening or oil in a deep skillet over medium-high heat (350–375°F).

Carefully place the dough into the hot oil—it should sizzle immediately.

Fry each piece until golden brown on one side (about 1–2 minutes), then flip and brown the other side.

Remove with a slotted spoon and place on a paper towel to drain excess oil.

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Chef Secrets & Pro Tips

• Don’t over-knead or your fry bread can turn out tough.
• Let the dough rest for at least 10 minutes—it relaxes the gluten for a better texture.
• Use a thermometer if you have one. Too cool and the bread gets greasy; too hot and it burns.
• Add sugar to the dough for a sweeter flavor—great if you plan to top with cinnamon or honey.
• Keep fry bread warm in a low oven if making a large batch for taco night or a party.

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Serving Suggestions

• Navajo Tacos / Indian Tacos: Top with taco meat, black beans, cheddar cheese, green onions, lettuce, sour cream, and salsa. A fun twist on a classic taco shell!
• Sweet Treat: Drizzle with honey or dust with cinnamon sugar for something like a homemade funnel cake.
• Savory Dish: Serve with chili, stew, or alongside grilled meats.
• Easy Dinner Ideas: Add your favorite taco toppings, turn on some music, and call it fry bread night.

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FAQs

Can I make the dough ahead of time?
Yes, you can make the dough a few hours ahead. Cover it with plastic wrap and refrigerate. Let it come to room temp before shaping.

Can I use butter instead of shortening?
You can use unsalted butter, but it will change the flavor slightly and may brown faster in the oil.

Is this recipe gluten-free?
This version isn’t, but you can experiment with a gluten-free flour blend. Results may vary.

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Storage & Reheating Tips

To Store:

• Place cooled homemade bread in an airtight container.
• Keep at room temp for up to 2 days.

To Reheat:

• Warm in a 300°F oven for 5–10 minutes.
• Avoid the microwave unless you want a chewier texture.

To Freeze:

• Wrap each piece individually in plastic wrap.
• Place in a freezer-safe bag and freeze up to 2 months.
• Reheat directly in the oven—no thawing needed.

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Gather, Fry, Share

Indian Fry Bread brings people together. Whether you're making Indian tacos loaded with toppings, fry bread with just a swipe of honey, or sharing a plate with loved ones, it’s more than food—it’s tradition, culture, and comfort all rolled into one warm bite.

What’s your favorite way to eat fry bread—sweet, savory, or piled high with all the taco fixings? Let me know in the comments! And don’t forget tosubscribe to my newsletter for more stories, recipes, and porch-swing-worthy Southern flavor.

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