Native American Fry Bread

"Very easy recipe for fried bread used to make Indian Tacos. OR you can eat them with butter, or add honey or jelly! You can also slice in half and use as hamburger buns. Many possibilities. Sometimes I use garlic salt and eat them with spaghetti. They make great dippers for chili too! To make the indian tacos you just put your favorite taco ingredients on top and enjoy!"
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photo by Anonymous
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photo by Amber Dawn F. photo by Amber Dawn F.
photo by Amber M. photo by Amber M.
photo by Barbwire K. photo by Barbwire K.
Ready In:
6 breads




  • Mix ingredients together with a fork in a medium bowl. (will be sticky).
  • Liberally grease your hands with vegetable oil and shape dough into a ball. Leave dough in bowl and cover with a towel and set in warm place for atleast 20 minutes, but leaving longer makes the bread fluffier.
  • When you are ready to make the bread, heat vegetable oil, atleast 1 inch deep or deeper in a frying pan or electric skillet. (around 375 degrees) Test a small ball of dough in grease, it should float in grease, not sit on the bottom, if it doesn't immediately float, oil is not hot enough.
  • When oil is ready, grab a ball of dough a little bigger than a golf ball and stretch out in your greased hands until dough is flattened out about the size of a large cookie. Poke a small hole in the center of the dough with your fingers, and carefully lay in the hot oil.
  • Let dough brown to a golden brown before turning over and frying other side.
  • Drain on paper towels and serve immediately.

Questions & Replies

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  1. Edna M.
    According to my father his grandmother was full blooded Cherokee Indian. I have no way of proving this, but I would greatly appreciate any recipes you would be willing to share. Thank you for your time and have a good day.
  2. Leah T.
    How or where do I find a recipe I saved


  1. Chuck Y.
    This is a fairly basic recipe. Flour, baking powder, salt, water. I've made this for years as a long term food for winters or for camping/hiking. I do prefer to use bread-making flour. I also prefer to double the salt listed here but to use grey salt. Grey salt isnt nearly as salty as table salt and the extra amount will keep the bread lasting for a long time. I've hiked with fry bread for two weeks and it was still fine. Some additional ways to make it relating to the proportions listed here are: Add a table spoon of granular garlic or two table spoons of pureed garlic, or three table spoons of minced garlic. A 1/2 cup of shredded cheddar ( alone or with the garlic! ) 1/2 cup of minced, towel-dried jalapenoes ( add with garlic and/or cheddar! ) 1/3 cup freshly dehydrated minced onion. You can mince it and then dry it in your oven. 180-200F and prop the oven door open with a wooden spoon. I add black pepper to mine with this recipe. 1/4 cup herbs. Use what you like. I use oregano, basil, thyme, and rosemary. As the bread comes out, sometimes I'll sprinkle warmed shredded cheddar over it. Warm the cheddar in the oven until it is just about to melt. I hope you enjoy!
  2. Tandi C.
    This recipe is easy and amazing. I turn my oven on to 350 for one minute and then turn it off, then cover my dough with a tea towel before popping it into the warm oven so that my dough gets nice and happy! This bread is crispy, delicious, and perfect with some salted butter & apple compote or even something more savory, like seasoned meat of your choice & taco toppings! I think it'd also be great with some chili, onions and cheese!
  3. Rainbow - Chef 5368
    good authentic ingredients and good directions.
  4. Taste The R.
    I love you for making your recipe known to the public! This is the one and only recipe I use and each and every time the bread comes out wonderfully. In the past I used other recipes and the bread would turn rock hard or would be tough, but this one is gold�� Simple and perfect! Thanks so much for sharing!
  5. Caia C Calabrese
    I can't believe this recipe is a Native American one. In Argentina we make exactly the same! We call them tortas fritas in Spanish ,in my opinion means exactly fry bread. We use to cook them in cold winter afternoons (especially on weekends) and eat them while drinking mate. But we just sprinkle some sugar or salt on them. Never heard anyone eating it with anything else or in a different manner. And now I need to make some! Yummy!


  1. Sagan F.
    I'm full blood Creek. We always make our frybread with cold water. Using hot water will make the bread tough.
  2. shane
    Oh goodness, super easy recipe and just as tasty as my old standby.



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