Fry bread is a Native American bread that has been eaten for generations especially on the Navajo Nation where it originated. It is eaten throughout the United States and can be found throughout the Southwest. You don’t have to look for it because it is surprisingly quick and easy to make at home.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Navajo Grandma | 2020-06-02 20:32:23 |  481,471 Views |
Navajo Grandma Baked Bread Dough Recipe Episode 2
The fir eats / Ahlam Raffii
There are many recipes for fried bread that vary by region and tribe. It can be made with yeast and cornmeal and some recipes add shortening or another fat or add an egg. This recipe is made with all-purpose flour and baking powder which makes a very simple fried bread without any extra fat or eggs. This recipe makes four small fried loaves. It can easily be scaled up for a larger family.
Many cultures around the world have a version of fried bread. Native American fry bread and sopapillas are two nearly identical types that have similar origins. In the 1860s the Navajo people and other tribes were resettled on reservations in eastern New Mexico. Fry bread made good use of the government rations they relied on including flour sugar salt and lard. Around the same time residents of older New Mexico towns were given the same ingredients and they too created a light crispy fry bread that became known in Spanish as a sopaipilla. The Navajo version is round while sopapillas are usually square or triangular. Recipes for each vary widely though sopapillas typically use shortening and water instead of the milk of fry bread.
