Chickasaw Fry Bread

• 2 cups sifted flour
• 1/2 tsp. salt
• 4 tsp. baking powder
• 1 egg
• 1/2 cup warm milk

Stir first three ingredigents then stir in the beaten egg. Add milk to make the dough soft. Roll it out on floured bread board, knead lightly. Roll dough out to 1/2 inch thick.  Cut into strips 2 X 3 inches and slit the center. Drop into hot cooking oil and brown on both sides. Serve hot.

Creek Fry Bread

• 2 cups flour
• 1 cup buttermilk
• 1 tbsp. baking powder
• 1/4 tsp. salt

Cherokee Fry Bread

• 1 cup flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 3/4 cup milk

Mix ingredigents adding more flour if necessary to make a stiff dough. Roll out the dough on a floured board till very thin. Cut into strips 2 X 3 inches and drop in hot cooking oil. Brown on both sides. Serve hot with honey. Note: Make certain the cooking oil is hot enough, or the fry breads will be doughy, undercooked, and oily.  Cherokee Hard BreadThis bread was made for long journeys and used the batter recipe listed above but was rolled out into donut shapes and baked until very hard. After the bread was baked it was laid out in the sun until it was dry and even harder. The bread was then strung on a cord like beads so it could be easily carried. At meals the bread was stewed or moistened with other liquids to make it soft enough to eat.   

Honey Fry Bread 

• 1 cup flour
• 1/2 cup wheat flour
• 1/4 tsp. salt
• 1/2 tsp. baking powder
• 1 tbsp. sugar
• 1/2 cup honey
• 2 cup vegetable oil

Mix the flours, salt, sugar and baking powder together. Add about 1/2 cup water and mix well, adding a bit more water if needed to make a stiff dough. Roll it out on lightly floured surface and knead until dough becomes elastic and smooth. Let it stand for 10 minutes. Cut into squares, strips, or circles about 1/2 thick. Deep fry in very hot oil until golden brown. Drain on paper towels. Drizzle honey over bread and serve immediately.   

Navajo Fry Bread

• 1 quart cooking oil
• 3 cups sifted flour
• 1 T. baking powder
• 1/2 tsp. salt
• 1 cup warm water

Deep fry until both side are golden. (about 3-4 minutes) Drain and serve with honey, powdered sugar or jam. Note: Fry bread may be wrapped airtight and frozen up to 3 months. Reheat in a foil packet in a 350-degree oven for 15 minutes. Before serving open the foil to allow the fry bread to dry out on the outside.

Old Fashioned Fry Bread

• 4 cups flour
• 2 tbsp. baking powder
• 1 tsp. salt
• 1/2 cup shortening
• 1 cup warm water

Mix flour, baking powder and salt. Gradually add in the shortening and water. Add only enough water to make dough stick together. Knead dough until smooth, make into fist-sized balls. Cover them with a towel for 10 minutes then pat them out into circles about the size of a pancake. Fry in hot cooking oil in cast iron skillet until brown on both sides. Drain on paper towels, serve with jam.

Osage Fry Bread

• 4 cups all purpose flour
• 2 tsp salt
• 1 tbsp and a half baking powder
• 1 tablespoon melted shortening
• 2 cups warm milk
• shortening for deep frying

Sift flour, salt and baking powder into bowl. Stir in shortening and milk. Knead the dough into a ball. Roll out dough on lightly floured board. Cut into diamond shapes and slice a slit in the center. Heat shortening in deep fryer to 370 degrees. Fry 2 or 3 at a time until golden brown on both sides. Drain on paper towels.

Seminole Fry Bread

• 2 cups flour
• 3 tsp. baking powder
• 1 tsp. salt
• 1 cup milk

Mix flour, baking powder and salt. Add milk gradually making sure the dough is stiff. Put on floured bread board and pat it out with your hands until it is 1/2 inch thick. Cut into strips with a slit in the center. Fry in hot oil until both sides are golden brown.   

Traditional Indian Fry Bread

• 1 pkg. dry yeast
• 3 cups warm water
• 1 tbsp. salt
• 1 tbsp. sugar
• 6 cups flour
• 2 tbsp.oil
• 1/2 cup cornmeal

Disolve yeast in warm water then add salt and sugar. Let stand for 5 minutes covered with a towel. Add flour and oil to liquid mixture. Mix and put on floured bread board and knead until mixture is smooth. Put dough in a greased bowl, cover with towel and let it rise for 1 1/2 hours. Remove from bowl and put on bread board, knead in the 1/2 cornmeal. Make dough into 2 balls rolling each into 12 inch circles 1/2 inch thick. Cut into 2 inch squares and drop into hot cooking oil. (Works best with cast iron skillet.) Fry 5 to 6 pieces at a time for only a few moments. Drain on paper towel and sprinkle with white powdered sugar. 

Filled Fry Bread

Indian Tacos

Fry some ground beef until it is nicely browned, seasoning the meat with salt and pepper to taste. Drain away the excess fat, and spread a layer of the meat onto a piece of hot Navajo Fry Bread. Then add shredded lettuce, shredded cheese, chopped onions and chopped tomatoes. Um...very tasty!