Frybread

Frybread is a deep-fried bread made from a dough typically composed of flour, a leavening agent such as baking powder or yeast, salt, and water or milk, fried in oil or lard until golden. It is most closely associated with Native American cuisines, especially in the Southwestern United States, but variations appear in other Indigenous communities and in non-Indigenous settings.

Its origins are commonly linked to 19th-century government rations provided to Indigenous peoples during forced relocations, notably the Navajo Long Walk. Easy to prepare in camps, frybread spread among many tribes and became a characteristic element of Native American cuisine. In some contexts it is referred to as Indian frybread.

Common shapes are disks or triangles. The dough is rolled or patted and dropped into hot fat, then fried until puffed and browned. Variations include using yeast instead of baking powder or substituting different fats. Frybread can be served plain or with toppings, or used as a base for Navajo tacos topped with beans, meat, cheese, lettuce, and salsa; sweet versions may be dusted with powdered sugar or drizzled with honey.

Frybread is widely served at powwows, fairs, and community gatherings and is considered a staple for many Indigenous families. It has become a symbol of Indigenous resilience, while contemporary discussions also critique its nutritional profile within modern diets. Some communities encourage traditional or healthier preparations as part of cultural preservation.