Last week we learned to make bannock. This week we’re going to learn how to make fry bread! Did you know there is a difference between the two?
Fry bread holds a special place in Indigenous cuisines, especially among First Nations, Metis, and Inuit peoples. Unlike bannock, which can be baked, pan-fried, or cooked over a campfire, fry bread is typically deep-fried. This method gives it a distinctively crisp, golden-brown crust and a light, airy interior. While both breads are traditional staples, fry bread’s deep-frying process results in a unique texture that contrasts with the denser, chewier consistency of baked or pan-fried bannock. This cherished bread has been enjoyed for centuries and is especially comforting when paired with a hearty soup—bringing a taste of history and home, just like the kind our grandmothers used to make.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional, for a slightly sweet version)
- 1 cup warm water
- 2 tablespoons vegetable oil (for the dough)
- Additional vegetable oil (for frying)
Instructions:
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, salt, and sugar (if using).
- Mix the Dough: Add 2 tablespoons of vegetable oil to the dry ingredients. Gradually stir in the warm water until a soft dough forms. The dough should be slightly sticky but manageable. If too dry, add a little more water, one tablespoon at a time.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 2-3 minutes until smooth. Let the dough rest for 10 minutes.
- Shape the Dough: Divide the dough into 6-8 equal pieces. Flatten each piece into a disc about 1/4 inch thick. Make a small hole in the center of each disc; this helps the fry bread cook evenly and gives it the traditional look.
- Heat the Oil: In a large skillet or deep fryer, heat about 1-2 inches of vegetable oil to 350°F (175°C). Test the oil by dropping a small piece of dough into it; if it bubbles and rises to the surface, the oil is ready.
- Fry the Bread: Carefully slide each disc of dough into the hot oil. Fry until golden brown on both sides, about 1-2 minutes per side. Use tongs or a slotted spoon to remove the fry bread from the oil and drain on paper towels.
- Serve: Enjoy the fry bread warm, either as a sweet treat with honey or powdered sugar or as a savory accompaniment to soups and stews.
Differences from Bannock:
- Cooking Method: Fry bread is deep-fried, resulting in a crispy exterior, while bannock can be baked, pan-fried, or cooked over a campfire.
- Texture: Fry bread has a lighter, airier texture due to frying, whereas bannock tends to be denser and chewier.
- Tradition: Both are traditional breads, but fry bread has a specific place in the history of Indigenous cuisines, often associated with specific cultural practices and historical contexts.
Shopping List:
- All-purpose flour
- Baking powder
- Salt
- Sugar (optional)
- Vegetable oil
- Warm water
Enjoy making this traditional fry bread, a delicious and timeless treat that brings a touch of history and comfort to your table!
About our summer programming
Youth, Arts and Media Team summer activities are supported with funding and support from a number of partners and collaborators, including: Innovation, Science and Economic Development Canada, the Minneapolis College of Art and Design, Arctic Buying Company Kivalliq, the University of Minnesota Duluth, Manitoba Agriculture and the Sustainable Canadian Agricultural Partnership. We also acknowledge support from the OpenAI Researcher Access Program, Agri-Food and Agriculture Canada and the Government of Canada’s Youth Employment Skills Program. Thank you for believing in us and supporting the Youth, Arts and Media Team.
