Yesterday I posted the Really BAD for You Pizza recipe that was derived from the Indian Taco. How did that happen you may ask? Take a look at that recipe for the full explanation. The Indian Taco is EXACTLY what you think it is to a degree. It’s a taco made with Fry Bread instead of a Tortilla or taco shell. So…What exactly is Fry Bread? It’s delicious that’s for sure but, where did it come from?
Fry Bread was created from necessity in the middle 1800’s when Indigenous Peoples were displaced from their lands and placed on reservations. They were no longer allowed to live the life they had known and hunting and gathering was no longer an option as it had once been. Their diets were subsidized and they were given food rations unfamiliar to them and had to work with these in order to feed their families. Fry Bread comes from those beginnings.
Interesting side, the Scots also have a similar bread, known as Bannock Bread. While I can’t say this is where Fry Bread got its origins it is very similar. Today, Fry Bread has become absorbed into the Indigenous culture with many regional variations on the recipe. It is often served up at Pow Wow and other gatherings – or at home just because it’s delicious.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups warm water
- Oil for frying
- Put flour, baking powder, and salt in a large bowl. Mix well, add warm water and stir until dough begins to ball up.
- On a lightly floured surface knead dough. Do not over-work the dough. After working dough, place in a bowl and refrigerate for 1/2 to 1 hour.
- Heat oil to 350 degrees in a frying pan or kettle.
- Lightly flour surface and pat and roll out baseball size pieces of dough to 1/4-inch thickness.
- Cut hole in middle with a knife so the dough will fry flat.
- Place in oil and cook until golden brown and flip over and cook opposite side until same golden brown. Dough is done in about 3 minutes depending on oil temperature and thickness of dough.