Come Fry With Us!

A touchstone of Native American cuisine and culture, fry bread was originally created out of necessity. Like many beloved foods, it resulted from the need to make something tasty out of whatever ingredients were available. At the time of fry bread’s invention, what happened to be most available to Native Americans was a standard government ration of lard, flour and salt.

Today, fry bread is a traditional favorite, served everywhere from dinner tables to state fairs. At St. Labre, our students love making it and, in the process, experiencing a hands-on connection to their cultures and histories.

Why not try making it yourself? As our students have learned, the exact recipe can vary by tribe or nation, but this basic recipe we’re sharing is delicious and easy to make. Take our kids’ word for it: fry bread is never better than when it’s made fresh and served piping hot!

Email Recipe Share Recipe

Traditional Fry Bread

A touchstone of Native American cuisine and culture. Like many beloved foods, it resulted from the need to make something tasty out of whatever ingredients were available.

Ingredients

1 cup dry milk
1/2 cup sugar
1 T. salt
3 T. yeast
1/2 cup shortening
4 cups very warm water
4 cups flour

Preparation

01

Using only 4 cups of flour, mix all ingredients together. Let set until it bubbles.

02

Slowly add more flour until you have a bread consistency. Mix well between each addition of flour.

Cover and let stand in a warm place until it doubles in size.

03

In about an hour, take the dough and make into fry bread pieces. Make a hole in the middle of each piece.

04

Heat grease on medium-high temperature on a back burner with handle turned back.

Check the grease by setting a tiny piece of dough in the grease. It should go to the bottom, dance for a couple seconds and pop back up.

Note: Do not heat it on high because you will burn the grease and it could ignite.

05

Lay pieces of bread in grease. Do not drop it in because that is how you get burned. Turn over when browned on bottom side. Remove from oil when done and put in a bowl lined with paper towels.

Note: If the grease isn’t hot enough you will have greasy bread. If the grease is too hot, the bread will be overcooked on the outside and doughy on the inside.

Read about SLIS’s impact on our students.

Learn More!