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Native American Fry Bread (Cherokee)

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  • Serves: 6
  • Complexity: very easy
Native American Fry Bread (Cherokee)

Fry bread is not a traditional Cherokee recipe, yet it has become a staple here over the past 50 years or so. It's often served with brown beans or as the base for an 'Indian Taco.' There are many recipes and lots of disagreement about which is the best. Here's a simple recipe that is tasty.


  • 2 C. flour
  • 1/2 tsp. salt
  • 1/2 C. water
  • 1/2 tsp. baking powder
  • 1/2 C. instant dry milk
  • 2 C. shortening
  • Step by Step Directions

    1. FBdisk

      Add the flour, baking powder, salt, powdered milk, and water into a bowl and mix just enough to form a dough ball. Don't overwork the dough or it will become tough.

      Heat shortening until flakes of flour start to bubble when dropped into it.

      While shortening is heating, pull off a palm-sized mound of dough and roll it into a smooth ball, then flatten into a disk shape. Size is a matter of preference.



      Put dough disks into hot shortening one or two at a time (don't let them touch), cook until brown, turn over with tongs and cook the other side until brown. Watch carefully--they can get away from you and burn! 

      You can take a brown paper bag and place a few sheets of paper towels on the bottom and drop finished fry bread into the bag to let grease drain. Makes about 6 servings.


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