Indian fry bread is tradition to the Navajo, and comes with a story of great pain and suffering. Though the tradition of fry bread is common among many Southwestern Tribes, it is the Navajo who developed this recipe. We do not feel that I can share our bread without sharing it’s origins and what it means to some today:
The Navajo planters lived from the Earth as their ancestors had for hundreds of years before. They also raised livestock to feed their family. The Navajo dinetah (or homeland) was bordered by the four sacred mountains, from northeastern Arizona, western New Mexico, and north into Utah and Colorado. They planted crops in the fertile valley lands, such as Canyon de Chelly known for Ansazi ruins.
The Navajo traded with the Spanish, Mexican, Pueblos, Apache, Comanche ,and even the early American pioneers. Around 1846, large numbers of pioneers moved into the area and the cavalry came with them. This is when troubles began. The troubles escalated with the murder or Narbona (1766-1849), a well-respected Navajo leader on August 31, 1849.
On this day, Narbona along with several hundred of his warriors, had come to meet and discuss peace with U.S. Colonel John M. Washington and others of the military stationed in the area. There had been trouble with the “New Men”, the New Mexican settlers who had driven Mexican settlers out of the area.
After several hours, it was believed a settlement had been agreed upon. However, a young warrior by the name of Sadoval, had plans of his own. Mounting his horse he began to ride in front of the Navajo party, attempting to have them break the treaty. A U.S. Calvary soldier began to say that one of the horses ridden by a Navajo was his, and what peace there was in the meeting that was disintegrating into battle.
Colonel Washington commanded the Navajo to stand down and return the horse to the soldier or he would fire into them. The rider and horse were now gone, and the Navajo party did not comply. A canon was fired, and Narbona was mortally wounded. It is told that he was scalped by a U.S. soldier as he lay dying.
This disastrous attempt at peace led to the “Long Walks”. In September 1863, Kit Carson (1809-1868) was dispatched into Navajo land to retrieve a surrender. When no Navajo came to meet with him, he ordered the burning of the land. Attempts were made to starve out the Navajo, and many were captured and taken to Bosque Redondo near Fort Sumner. Hundreds starved on the 300 mile walk, and more would die later in the crowded and disparaging conditions. Navajo were placed with the Mescalero Apache were home peace was often not the case. The camps were meant for 4,000 to 5,000 people, yet there were now over 9,000 people, and supplies were meager.
The government supplies of lard, flour, salt, sugar, baking powder or yeast, and powdered milk were often rancid. Fry bread came from these few foods provided during the 4 years of captivity. Since that time, it has become common food at most all PowWows of numerous tribes
To some, Indian Fry Bread is a sacred tradition. It is to be consumed by the people until the earth has again become purified.
Fried Bread Recipes
There are several Frybread variation. Here are a few
Old Fashioned
4 cups flour
2 tbsp. baking powder
1 tsp. salt
1/2 cup shortening
1 cup warm water
Mix flour, baking powder and salt. Gradually add in the shortening and water. Add only enough water to make dough stick together. Knead dough until smooth, make into fist-sized balls. Cover them with a towel for 10 minutes then pat them out into circles about the size of a pancake. Fry in hot cooking oil in cast iron skillet until brown on both sides. Drain on paper towels, serve with jam.
Traditional
1 pkg. dry yeast
3 cups warm water
1 tbsp. salt
1 tbsp. sugar
6 cups flour
2 tbsp. oil
1/2 cup cornmeal
Dissolve yeast in warm water then add salt and sugar. Let stand for 5 minutes covered with a towel. Add flour and oil to liquid mixture. Mix and put on floured bread board and knead until mixture is smooth. Put dough in a greased bowl, cover with towel and let it rise for 1 1/2 hours. Remove from bowl and put on bread board, knead in the 1/2 cornmeal. Make dough into 2 balls rolling each into 12 inch circles 1/2 inch thick. Cut into 2 inch squares and drop into hot cooking oil. (Works best with cast iron skillet.) Fry 5 to 6 pieces at a time for only a few moments. Drain on paper towel and sprinkle with white powdered sugar.
Blackfeet
4 cups flour
1 Tbsp. powdered milk
1 Tbsp. baking powder
1 tsp. salt
11/2 cups warm water
Oil for frying
Mix all dry ingredients thoroughly. Add water. Knead until soft, then set aside for one hour. Shape into small balls. Flatten each ball into a circle with or rolling pin or by hand. Fry in a skillet half-full of oil until golden brown on both sides.
Cherokee
1 cup flour
1/2 tsp. salt
2 tsp. baking powder
3/4 cup milk
Mix ingredients adding more flour if necessary to make a stiff dough. Roll out the dough on a floured board till very thin. Cut into strips 2 X 3 inches and drop in hot cooking oil. Brown on both sides. Serve hot with honey.
Chickasaw
2 cups sifted flour
1/2 tsp. salt
4 tsp. baking powder
1 egg
1/2 cup warm milk
Stir first three ingredients then stir in the beaten egg. Add milk to make the dough soft. Roll it out on floured bread board, knead lightly. Roll dough out to 1/2 inch thick. Cut into strips 2 X 3 inches and slit the center. Drop into hot cooking oil and brown on both sides. Serve hot.
Pumpkin Fry Bread
Add the following to the ingredients shown above to make Pumpkin Fry Bread
2 cups fresh pumpkin or 1-16oz. can pumpkin
1 tbsp. milk or water
3/4 cups brown sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. vanilla
Drop into hot cooking oil and brown on both sides. Serve hot with butter or powdered sugar.
Creek
2 cups flour
1 cup buttermilk
1 tbsp. baking powder
1/4 tsp. salt
Sift flour,salt and baking powder then add milk and more flour to make dough stiff. Roll out onto floured bread board and cut into 4 X 4 squares with a slit in the center. Fry in hot cooking oil until golden brown. Drain on plate with paper towels.
Navajo #1
1 C flour
1 t baking powder
1/4 C powdered milk
1/4 t salt
warm water
Combine the ingredients and slowly add enough warm water to form dough. On a lightly floured surface, knead dough until it is smooth soft and not sticky. Cover and let rest 1 hour. Shape into small balls and pat into flat circles about 1/4-1/2 inch thick. Set aside.
In skillet, heat 1/2 inch vegetable oil. Brown dough circles on each side and drain on paper towels.
Serve with chile beans and your favorite taco toppings for "Navajo Tacos."
Navajo #2
3 cups unbleached flour, sifted
1/2 cup dry powdered milk
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup warm water or milk
2 quarts oil for deep frying
Combine the first 5 ingredients in a large mixing bowl and knead until smooth and soft, but not sticky. Depending on the altitude and humidity, you may need to adjust the liquid or the flour, so go slowly and balance accordingly. Be careful not to overwork the dough, or it will become tough and chewy. Brush a tablespoon of oil over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth. After the dough has rested, heat the oil in a broad, deep frying pan or kettle until it reaches a low boil (375ยบ). Pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick at the edges. Carefully ease each piece of flattened dough into the hot, boiling oil, one at a time. Using a long-handled cooking fork or tongs, turn the dough one time. Allow about 2 minutes cooking time per side. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on layered brown paper or paper towels to finish draining.
Serve hot with honey, jelly, fine powdered sugar, wojape, or various meat toppings.
Hint:
The magic is in frying the bread quickly! The hotter the oil, the less time it takes to cook. The less time it takes to cook, the lighter the texture and lower the fat content.
Osage
4 cups all purpose flour
2 tsp salt
1 tbsp and a half baking powder
1 tablespoon melted shortening
2 cups warm milk
Shortening for deep frying
Sift flour, salt and baking powder into bowl. Stir in shortening and milk. Knead the dough into a ball. Roll out dough on lightly floured board. Cut into diamond shapes and slice a slit in the center.
Heat shortening in deep fryer to 370 degrees. Fry 2 or 3 at a time until golden brown on both sides. Drain on paper towels.
Seminole
2 cups flour
3 tsp. baking powder
1 tsp. salt
1 cup milk
Mix flour, baking powder and salt. Add milk gradually making sure the dough is stiff. Put on floured bread board and pat it out with your hands until it is 1/2 inch thick. Cut into strips with a slit in the center. Fry in hot oil until both sides are golden brown.
F ried