Edible Berkshires

Fry Bread

Fry bread, don’t forget some honey or jam!

By David C. King

Fry bread was made throughout North America, with minor variations among the dozens of recipes. Many women found ways to personalize their creations.

2½ cups all-purpose, unbleached flour
1 teaspoon sugar
¾ teaspoons salt
1½ teaspoons baking powder
1/3 cup milk
¼ cup corn oil
Vegetable oil for frying
Confectioner’s sugar

  1. Place flour, sugar, salt and baking powder in a mixing bowl and combine thoroughly.
  2. Make a depression in the center of the dry ingredients. Pour in the milk and corn oil.
  3. Mix thoroughly using your hands to form a ball of dough. Cover the dough and let stand 1 hour, it will not noticeably increase in size.
  4. Uncover the dough, sprinkle your hands with flour and shape the dough into about 8 large or16 small round, flat discs.
  5. Heat up to 2 inches vegetable oil in a cast-iron skillet or heavy pan. The oil should be very hot. Cook the discs a few at a time, as long as they do not overlap, turning once, and frying about 3 minutes on each side, until golden brown.
  6. Remove from the pan with tongs and drain on paper towels.
  7. Serve warm. Sprinkle with powdered sugar and cinnamon. Fry bread can also be used for sandwiches, with meat or with soup or stew.