Frybread: quick history, simple recipe and how to serve it

Frybread is one of those foods that sparks strong feelings: comfort for many, controversy for some. It started as a survival food—made from government-issued flour, fat, salt and water—and grew into a beloved dish across many Native American communities. If you want a no-fuss, satisfying bread you can make in 20 minutes, frybread is a great place to start.

Quick frybread recipe

Ingredients: 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, 1 cup warm water (plus a splash if needed), and 2–3 tbsp oil or melted lard for the dough. For frying use 2 inches of neutral oil (vegetable or canola) in a heavy skillet.

Method: Mix flour, baking powder and salt in a bowl. Add warm water and stir until a soft dough forms. Don’t overwork it—stop when it holds together. Let the dough rest 10 minutes under a damp towel. Divide into 6–8 balls, flatten each into a disk about 1/4 inch thick. Heat oil to medium-high; test with a small dough scrap—if it sizzles and rises, it’s ready. Fry each piece 1–2 minutes per side until golden and puffed. Drain on paper towels.

Tips for better frybread

Keep the dough loose but not sticky; add tiny water or flour adjustments as needed. Oil temperature matters: too hot and the outside burns before the inside cooks; too cool and the bread soaks oil. Aim for oil around 350°F (175°C) if you use a thermometer, or look for steady bubbling around the dough edge. Use a heavy pan so temperature stays steady. Don’t press the bread while frying—let it puff naturally.

Want a lighter version? Swap part of the frying with an oven finish: fry briefly to puff, then transfer to a hot oven for a few minutes. You can also bake on a hot skillet with a lid for a dry version that still has a pleasant chew.

Serving ideas: Frybread is a blank canvas. Go sweet with honey, powdered sugar, jam or cinnamon sugar. Go savory with beans, shredded meat, lettuce and salsa to make a Navajo taco. Try it with stew or use small pieces as a snack with cheese or smoked fish. At fairs and powwows you’ll often see frybread piled high with toppings—pick what you like.

Storage and reheating: Store in an airtight container for a day or two. Reheat in a skillet over medium heat or in a toaster oven to revive crisp edges. Microwaving softens them quickly but loses texture.

One last note: frybread carries history and meaning. Treat it as more than a quick snack—try it, learn its story, and enjoy how simple ingredients can become something special at your table.