What’s Frybread and why should you make it?
It’s a Sunday morning and you want something greasy and doughy, but you’re cozy and maybe a little groggy. What to do? Cook up some frybread!
Frybread is a basic fried dough with Native American roots, and is similar to beignet, bannock, or funnel cake. It’s versatile, quick and easy to make, and can be enjoyed as a savory or sweet treat. Plus, you probably already have all the ingredients on hand!
Flour, water, salt, baking powder and oil is all you need. A bowl, a frying pan, and a bit of attention to detail make one of the most versatile bread staples in existence. Pair a plain version with scrambled eggs and hot sauce, or a rich lentil stew. Shake hot frybread in a bag with cinnamon and sugar for a rustic doughnut. Top it with some sauce, cheese, fruit or veggies, pop it under a flame, and you have a mini pizza.
It’s a dish to add to your recipe collection, and something you can pull out on a whim to make a plain meal more interesting. But, be warned, it is heavy in calories, so it’s best to use frybread as a treat and not a staple.
History of Frybread
I feel strongly that I am not in a place to share the story of frybread. When I googled it I learned that there are varying perspectives within the Indigenous community in regards to it. As a white woman of European descent, I don’t feel it’s appropriate for me to voice this history. The story of frybread isn’t mine to tell. Instead, here are links to articles and recipes written by Indigenous peoples to learn more about frybread.
Hari Singh Bird
Native America Calling