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Place of origin
United States
Main ingredients
Dough, leavening agent, fat (oil, shortening, or lard)
Other information
State bread of South Dakota
Cookbook:Frybread  Frybread
This article is about the American regional food. For other types of fried bread, see fried bread.
A member of the Creek Nation and U.S. military makes frybread during a pow-wow in Iraq while deployed for The Iraq War.
A frybread taco, Indian taco, or Navajo taco, is a frybread topped with various items normally found in tacos.

Frybread (also spelled fry bread) is a flat dough fried or deep-fried in oil, shortening, or lard. The dough is generally leavened by yeast or baking powder.[citation needed] Frybread can be eaten alone or with various toppings such as honey, jam, or hot beef. Frybread can also be made into tacos, like Indian tacos. It is a simple complement to meals.


According to Navajo tradition, frybread was created in 1864 using the flour, sugar, salt and lard that was given to them by the United States government when the Navajo, who were living in Arizona, were forced to make the 300-mile journey known as the "Long Walk" and relocate to Bosque Redondo, New Mexico onto land that could not easily support their traditional staples of vegetables and beans.[1]

For many Native Americans, "frybread links generation with generation and also connects the present to the painful narrative of Native American history."[1] It is often served both at home and at gatherings. The way it is served varies from region to region and different tribes have different recipes. It can be found in its many ways at state fairs and pow-wows, but what is served to the paying public may be different from what is served in private homes and in the context of tribal family relations.

Health concerns[edit]

The U.S. Department of Agriculture reports that a plate of fried bread consists of 700 calories and 27 grams of fat.[2] According to Chaleen Brewer, a nutritionist at the Genesis Diabetes Prevention Program, "commodity foods like processed cheese, potted meats, and the lard used in making frybread are partly responsible for a "diabetes epidemic" among her people."[1]

Other facts[edit]

  • Frybread was named the official "state bread" of South Dakota in 2005.[3]
  • Frybread is also known in South American cooking as a cachanga.[4]
  • In Hungary (Central Europe), there is a similar food called Lángos.

See also[edit]


External links[edit]