New Mexico

Events: Gallup Inter-Tribal Indian Ceremonial, Gathering of Nations, Santa Fe Indian Market, tribal feast days, Zuni Harvest Festival
Dances: corn dance, buffalo dance, deer dance, Matachines dance
Food: fry bread, grilled corn, oven bread

Indian Fry Bread

Frybread is a Native American food, found throughout the United States (also known as "squaw bread" in some areas.) 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 was created in the 1800s, when Native Americans were forced onto reservations and given rations of flour and lard by the government. Native Americans did what they could, and fried bread in lard.

Topped with additions such as beans, ground beef, or shredded cheese, frybread is served as Indian tacos or Navajo tacos. If sweetened, or served with sweet toppings such as honey or powdered sugar, frybread is very similar to an elephant ear or to the confection simply known as fried dough.

There are many different recipes for Indian fry bread. Many tribes have their own variation. Here is one yummy version.

3 cups unbleached flour, sifted
1/2 cup dry powdered milk
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup warm water or milk
2 quarts oil for deep frying

Combine the first 5 ingredients in a large mixing bowl and knead until smooth and soft, but not sticky. Depending on the altitude and humidity, you may need to adjust the liquid or the flour, so go slowly and balance accordingly. Be careful not to overwork the dough, or it will become tough and chewy. Brush a tablespoon of oil over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth. After the dough has rested, heat the oil in a broad, deep frying pan or kettle until it reaches a low boil (375º). Pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick at the edges. Carefully ease each piece of flattened dough into the hot, boiling oil, one at a time. Using a long-handled cooking fork or tongs, turn the dough one time. Allow about 2 minutes cooking time per side. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on layered brown paper or paper towels to finish draining.

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