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"This is an adopted recipe. The original introduction stated "Bannock is a Native Indian fry bread. Simple and quick to make. This recipe comes from a magazine article. The woman who taught the author of the article to make bannock said that "rich Indians add raisins to their bannock".""

Ingredients: salt, sugar, water...

"I used to work at an American Indian reastraunt Where I ate these at least once a day. Sometimes with a little butter other times as a Navajo Taco. Also try the Tostada."

Ingredients: milk, oil, salt...

"This has taken me 9 years to perfect. First I was given the dry ingredients then for about 4 years I made it one way, then I seen my cousin make hers and knowing she comes from an awesome Fried Bread making family I tinkered with the water until I got the right consistency, that was another 5 years.

The cooking time includes the minimum..."

Ingredients: cold water, oil, salt...

"Delicious, light, different high protein bread. A great use for leftover beans, if you ever have any. You can leave out the middle rising but the bread will be more dense."

Ingredients: milk, salt, shortening...

"I created this recipe while raising two children alone. These are easy, fast, inexpensive and can be made out of things we usually have on hand."

Ingredients: cinnamon, margarine, pecans...

"This is a delicious bread that was/is very common to every Native American. It's very delicious and goes with absolutely anything you want it for:) like salads, pastas, tacos anything! Very easy to make and very good to eat:)"

Ingredients: dry milk, eggs, warm water...

"My Shoshone childhood friend's mother makes these and they are a treat! Eating suggestions: Honey and butter, as a replacement for a tortilla in a taco, or shake warm bread in a bag of cinnamon sugar."

Ingredients: salt, vegetable oil, water...

"I've lived on the Seneca Nation of Indians Reservation now for over 35 years and used to always get this bread when I went to the annual pow wows. This is an authentic Seneca (A tribe of the Iroquois Federation) recipe and is good to eat either warm or cold. I enjoy taking several to work to snack on during the day."

Ingredients: dry milk, warm water, lard...

"A very simple coffee cake or cake for sweets. Extremely refreshing."

Ingredients: fresh lemon rind, eggs...

"Bread so moist it has to be eaten with a fork."

Ingredients: cornmeal, honey, milk...

"This is a recipe that I got from the " New York Times Bread and Soup Cookbook" by Yvonne Young Tarr. I will give the basic recipe from the book then explain how I improved it. This is unleavened bread, so there is no yeast involved. Here is the recipe"

Ingredients: herbes de provence, garlic powder...

"I love to make these for Navajo Taco's, and I usually have all of the ingredients on hand."

Ingredients: dry milk, hot water, salt...

"This is from The Art of American Indian Cooking by Y. Kimball & J. Anderson. It's quick and easy, and makes a good "camp" bread. I've made it both at home, and over a campfire. Cooking time is approximate as it will depend on your heat. This is especially true if cooking it over a campfire."

Ingredients: cooking oil, margarine, milk...

"Very tasty, with a distinctive texture. Great for Thanksgiving! American colonists in the Northeast used all available food sources- acorn bread is an adaptation of a Native American recipe which was somewhat common in the late 17th century until the mid 19th among the poorer working classes."

Ingredients: egg substitute, eggs...