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.

Frybread

A frybread or Indian taco is a frybread topped with various items normally found in tacos.

Frybread (also spelled fry bread) is a Native American food found throughout the United States. Frybread is a flat dough fried or deep-fried in oil, shortening, or lard. The dough is generally leavened by yeast or baking powder.

Frybread can be eaten alone or with various toppings such as honey or hot beef. It is a simple complement to meals. Frybread is the base of an Indian taco, which is topped with ground beef, tomatoes, cheese, onions, and lettuce

Frybread has a significant role in Native American cultures. 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 than what is served in private homes and in the context of tribal family relations.

According to Navajo tradition, frybread was created using flour, sugar, salt and lard given by the United States government when the Navajo Native Americans were relocated to Bosque Redondo, New Mexico from Arizona 144 years ago..

Frybread was named the official "state bread" of South Dakota in 2005.

The U.S. Department of Agriculture reports that a plate of fried bread consists of 700 calories and 27 grams of fat.

Frybread is also known in South American cooking as cachanga.

See also

• Puri
• Bhatoora
• Lángos
• Bannock
• Fried dough foods
• Native American cuisine
• Fried dough
• Fried bread
• Sopaipilla

External links

• Reprint of a Tacoma News Tribune article on fry bread
• Encyclopedia of Oklahoma History and Culture - Fry Bread
• Recipes for frybread by Tribe or Nation
• Navajo Fry Bread History
• Fry Bread Facts