How to make Navajo Fry bread video.. Easy steps to enjoy golden crispy authentic navajo recipe. Please Subscribe to my channel for more unique and traditional recipes..thank you for watching!
My family was blessed to have Navajo neighbors that taught us how to make fry bread. When we would struggle and wouldn’t have any money to buy some food we would make fry bread and add whatever we had in fridge. That for sure saved my family and I from starving. God bless The Navajo people💙
@@RalphReagan problem is I tried this one and no one liked it. I found the traditional version but it uses milk and I know for a fact the one I learned doesn’t use milk.. but it looks exactly like the one I learned and loved
As a Creek Indian, you just made my day. I can tell you something you can do, cook hamburger thick patties, dip them in the batter mixture then fry them. Its frybread hamburger pies.
No one ever given me that idea before! I've had this since childhood and Indian fry bread hamburgers sounds like nearly the best possible thing I can make! I just wanted to say thank you for your comment cause that just made my day!! I know that all of my reading of comments on not just my posts but on others posts as well has a purpose!! Thanks again
Many yrs ago my late Mother in law was making this patting out her dough with her small brown hands. Her family was extremely poor and extended back to the Oklahoma trail of tears. She didn't say much but on this day as she cooked her fried bread & a pot of beans she was smiling & humming. I asked why she was so happy this day & without ever looking up she said " because i have people that i love that I am sharing my meal with" ! And truly the bread was the best i have ever had. Those simple words in her small run down kitchen left an impression on me & taught me a valuable lesson.
@@lulumoon6942 yes she kept her Indigenous nation close to her soul. After the death of my husband ( her only son) her & her husband were never the same. They both have passed. 😥
I have been making fry bread for years. My husband is Native American and needs his fry bread at least three times a week. We either have tacos or he uses it in place of bread. He will wrap a hot link with it or open it and stuff with beans and cheese. Whatever his heart desires.
Add some brown sugar or cinnamon, Sometimes i add fruit for a sweet treat. other times I just Stuff with cooked meat & cheese always does the trick for me.
@@LG-xs7ud Flour, corn, potato, carbs are the blank canvas for the chefs of the world to paint on. The ingredient is simple, yet so many ways to prepare depending on the culture. I grew up with grits seasoned with salt, pepper, some butter, and cheese if we are feeling hedonistic. I've traveled a lot, learned new cooking techniques, then used what I learned to put my own spin on grits. I've since seasoned my grits with everything from Sichuan peppercorn to sumac. (The Sumac was pretty good, something I learned about from a Middle-Eastern buddy of mine.) I even once tried making Japanese curry, but swapped the rice for grits, worked pretty well. I love trying a new spin on something I am familiar with. This is a bit tangential I'll admit, but your comment reminded me of my own experiences. Cooking can really be an art, a way to share culture that anyone can appreciate. I've gone back to being a college student, I think I'll try my hand at fry bread since I got a lot of flour from a friend who graduated.
My sister in law made the best fried bread with a fried pork chop or mutton stew green chili yum. Blue bird flour is the best to use with the blue box of lard can't remember the name. OK made myself hungry
I went through some slim years and figured out if you use some flour, baking soda and maybe chili powder plus garlic, basil, and put water in, I fry it like a pancake. Or drop spoonfuls in boiling water that has a little seasoning from a ramen packet, or a little spaghetti sauce and touch of bouillon in it, that's good. If you're hungry, and use some whole wheat flour with regular or unbleached, that's filling and has good fiber. The unbleached flour is hard to tell from regular all purpose flour and is same price. It does not raise your blood sugar nearly as much.
My brother had a job in New Mexico and brought back the recipe for fry bread. So good! Later, I lived in Canada where the native people made "bannock", the same thing. Nothing better than a shore lunch of fresh-caught fish and bannock. Later, I lived in Greece and invited an Australian girl for lunch. "You made damper!", she exclaimed. That's what the aboriginal people of Australia call exactly the same thing. Fry bread around the world!
Fry bread is how you intend to cook it. We call it fried bread because thats how it was cooked. You dont call toast, toast bread. When its cooked its called toast!
Many years ago I was traveling the back roads in Arizona. I saw a small truck by the side of the road with a sign and an older woman and two beautiful young girls. The sign said Navaho Fry Bread so I stopped. As the woman fried it up the girls were talking in what I presume was Navajo. It was enchanting listening to them. It was like they were singing. I'll never forget that experience!
@@terryboyer1342 Hey Terry! I live in Illinois, so I have made several trips to Michigan. The farthest north I have been is Charlevoix-- and yes-- it is a beautiful state. I also love northern Wisconsin. Wisconsin and Michigan are both very unsung states-- unless you live around hear and know their natural beauty. I think that's why I like New Mexico so much. You have the best of both worlds-- the beauty of the desert and the forest up in the Sandia mountains.
I went on a camping trip with my family years ago and we happened upon two women at the camp grounds who were making fry bread in a great big iron kettle. It was truly one of the absolute best things I have ever eaten in my entire life. I was about 7 or 8 and I still remember it . I just loved those two ladies. They were so kind and so friendly. I’ve dreamed my whole life of learning to make that bread. Unforgettable.
So, have you made them yet? I was born in New Mexico and I grew up on them, but I'm Hispanic and they are called Sopaipillas. You can also cut them into squares before cooking them, and afterwards have a bowl of sugar and cinnamon ready to put them in. Get them covered with the sugar and cinnamon and you're golden
Me and my Dad had Navajo tacos at a little truck stop in Tuba City, AZ. We were on a motorcycle trip on the way back from Sturgis SD one year. It’s one of the best meals I’ve had on the road. Thanks for sharing this. God bless you.
The best fried bread I've ever had was at the flea market in Gallup, NM. There used to be this old red travel trailer set up there, you'd go in the door and there were two long tables. Everyone sat together and ate. I'd take my Grandfather sometimes and we'd have Navajo tacos and coffee. I have great memories of sitting with strangers and sharing a meal with them, and it helps me stay connected to my Grandfather who passed away many, many years ago.
When my daughter was small we lived in New Mexico, I learned how to make fry bread from my Navajo sister in law. When groceries had to stretch we would have Navajo tacos a few times a week. Since I had home canned pinto beans and tomatoes. It cost almost nothing for a hearty meal. Thanks for reminding me how much I love fry bread.
I. experienced Pinto beans when I was younger. If you've got the right cook. So many food pantries and Hospitals, and the food is so bland. I'm on a mission to change that !!!
When I was in third grade, we were studying Native Americans and out teacher did a demonstration in class of how to make fry bread and I still remember how good it was. She fried the dough right in class and we all got a piece. This looks very much how I remember it, thanks.
First time I ever had it, it had cranberry salsa on it. WOW! Later had an Apache friend who taught me lots of Indian and Mexican foods like this. I still can see him eating serrano peppers like candy bars. RIP, my friend.
My Irish grandmother used to make this occasionally and called it "fried dough". We ate it with butter and jam on it, with boston baked beans on the side. That was our dinner. We looked forward to it.
They look delicious. I would eat that. But we have to keep going. Maybe it is only my problem, but ever since my brother got killed in an accident at Scenic, Arizona, i don't trust these people. Scenic is a place outside of Mesquite, nevada. Fuck them, what you see as you drive by on the interstate is all you are going to get. You all can stop here and drop a few lawyers.
During my summers of high school, I worked with my cousins at Ft. Defiance, Arizona on the Navajo Reservation, teaching VBS. We went from house to house, and hogon to hogon, inviting the Navajo children to VBS. I remember my first year, we were invited inside an old Navajo woman's hogon to ask permission for her grandkids to attend VBS. She didn't (or wouldn't) speak English. Her grade school grandson translated for us. She was sitting in the middle of the dirt floor making fry bread. She cooked on a fire bed. I was amazed and inspired by her generosity and her values in keeping the old ways alive. She looked to be around 80+ years old. Wearing multiple layers of clothing over a long thick skirt, with a pipe next to her. Outside the hogon was a blanket being weaved, draped on rods of spool woven multi-colored thread. Nothing but the hogon and several miles of dusty hillsides and hard land for her homestead. She poked a hole in the fry bread before laying it in the sizzling pan. This was to allow the spirits to pass thru. Her voice quivered as she spoke a beautiful language. She bore the years of a long hard life. Yet I felt such peace in her presence. She was happy. She was tired. She was spiritual. She offered us some fry bread as a gift of thanks. I cherish my memoirs.
I can relate to this eighty-year-old Navajo grandmother. I'm 77 now and this year I decided to go back to long dresses or skirts layered this winter. I roll my own tobacco in cigarette papers but I do have a catalog that I buy my tobacco from and they have lots of pipes. In the past when I ran out of cigarette paper, I cut up notebook paper and it works just fine. You just have to use slobber all along the way to make it stick. I live a simple life and I am happy. I don't have the energy I used to have but then I was never one to want to run marathons. My face is weathered by the Southern California sunshine. I have an ancestor that probably walk the Trail of Tears and had their share of fry bread along the way. I think I've always been a little hard of hearing due to spending my first two months in an incubator. Learning to speak a second language later in life would be very difficult for me and frustrating for anyone trying to teach me. I tried both German and Spanish but had to give up. Unlike her I never had children, but if I did I would likewise try to pass on the old ways.
I’m a Southerner, from Alabama. We of course love our “soup beans” and cornbread. Isn’t it nice knowing how similarly people live, even separated by miles and nationalities. Such simple foods kept us alive in hard times, and still nourish us today. 😊
This is too cool! Just a few years ago, when I was 20, I got laid off for several months from a minimum wage job...$3.35/hour. Okay more than a few years ago, it was 38 years ago. I was pretty destitute, just had a bag of flour and some potatoes. I hunted for meat every day, squirrels, rabbits, and grouse. I came across a recipe in a Mazola corn oil cookbook for "fry bread". That recipe got used so many times over the next few months before going back to work. I plan on making this for my grandkids since running past this video. Thanks!
NO, it' wasn't just a few years ago. The US Federal Minimum Wage has been $7.26 since 2009. THAT'S 14 YEARS. It hasn't been $3.35 since 1990. That's 32 YEARS. If you have "GRANDKIDS" then also, NO, you weren't 20 "just a few years ago".
@huitrecouture I don't suppose you understood the humor.....if you did, you surely would have understood the mention of a few years ago as older people humor. I was 20 just a few years ago too😂 (I'm 65)
Love this. I am a South African. We make something much the same. Dough, made into balls. We then fry the whole ball in oil. We then cut the fried dough open, half way, and fill it with cooked ground beef, spicy, or how ever you enjoy ground beef, and what ever else you enjoy . WHY not try it 😁🙄🤗
That's a yummy idea. I've made frybread and, what I call "fryballs" many times but never thought to make them big enough to stuff. I'm going to try it!!
Hi, use standard bread dough, with yeast That has risen.. Roll it out, and make about 15 balls of dough. LET rest for about 10 min. Warm oil on a stove to medium to hot, and add some balls of dough, cook to golden brown and turn around for the top part to also cook golden brown. Ou cooked rolls onto paper towel to drain oil. Cut opeen, CUT open, butnot through into 2 halves Filling, from cheese and jam, to mince meat, as in shepherds pie. ENJOY
I am Oglala Sioux and I grew up eating frybread with wojopi or Indian tacos until I moved to Florida at the age of 11 and completely disconnected from my culture and I’m so excited to make this for my husband and my son who are Guatemalan 🩷 thank you for this recipe.
Growing up in AZ we had Navajo fry bread a lot. It was always my favorite thing to eat. We had it with refried beans instead of chili beans and for a treat we would have it drizzled with honey and powdered sugar. I'm not sure which one i love best. Thank you for sharing this with us.
I truly appreciate and love how so many different cultures around the world have commented that they have similar types of fry bread! If only we all allowed more sharing of knowledge! Blessings to all who positively shared! You show what humanity should be able to do!
I Have learned about cultures through food. It's amazing. Every culture has a form of fried or flat bread. Every culture has a form of yellow rice. I found this to be amazing!
@@maryfalco9368 The human body doesn't need it. We evolved eating animals, nuts, berries, and raw plants. Wheat, pasta, bread and processed starches came much later in our evolution. We are putting processed starches into stoneage bodies. This is what causes weight gain and diseases like diabetes along with processed sugars.
I’m not Native American but i grew up with something similar that was passed down through my grandparents which was frying up our yeasted bread dough just like you did with your Navaho frybread. We’d flatten yeast bread dough and fry it until golden brown and cooked in the middle then spread butter and sprinkle sugar on the hot fried bread. It’s a treat I love to make once i. A while but I’ve not yet tried this recipe. I’ve had frybread made in LaConner Washington by the local Swinomish tribe there and it was wonderful.
@watrgrl2: La Conner is the cutest area. :)...Your comment reminded me of the one above, by @derrydownbeat, talking about the different fry bread around the world. 😊
Ingredients: 3 c flour 1Tsp salt 2tsp baking powder Water appropriately 1 cup warm water Mix until fully incorporated add flour slowly until stickiness goes away Cover Let rise 20-30mins Divide dough into large egg size portions Parchment paper is best alternative can be floured wax paper Grease simmering during preparation in a frying pan Stretch out dough like a tortilla or small pizza by hand making it thin- fry until golden brown on both sides- drain Add desired toppings (chili beans, cheese,lettuce, tomatoes (sour cream) ) Say Grace in Jesus’s mighty name and enjoy! Makes 8 servings
I'm multiple native American and German. So I know a few ways to make this! It's always good.. we ate ours with cinnamon and sugar. Or just butter n salt. Just like a pancake, the edges get done its time to flip! Mom never made cute circles. She just stretched the bejesus out if it, tossed it on the stove. We actually had a cast iron cook stove. Had to get wood before you cooked anything. I was about 13 when we moved from the farm, got a real stove and a real bathroom.
Went up to Navajo Nation for two years in a row, couple weeks at a time and visited a family in Sawmill a few miles outside Window Rock. The wife made us fry bread and steaks. Really good eating. Window Rock is the capital of the Navajo Nation and a really wonderful place to spend some time. Lots to do and the flea market is huge there with lots of good stuff to buy. Everyone should take some time to go to Window Rock for a few days.
Wow, I miss that. I'm an Eskimo, my Mom used to make that alot. Fill the whole house with fried bread fragrance. I like mine with Philadelphia Cream Cheese. They don't make 'em hardly anymore. Someone did on Thanksgiving, can smell it in the air while walking back home. 🍞 😍 🥞
You just reminded me of a favorite snack I used to make using corn tortillas and Philadelphia cream cheese. Fold the tortillas like tacos with slices of cheese. Fry with a little oil like Crisco lard bacon grease, Etc. Use spatula to keep pressing them down and turning over tell they look just right. I called them cream cheese tacos. Try different brands of tacos some are better than others.
My wife had dreamed of visiting the Grand Canyon for almost 50 years and so finally we went, for Thanksgiving, and her daughter and son in law who live on the W. coast met us there. Our first day in Arizona we were told in Holbrook not to just blow through town and miss the Navajo Taco at Mr. Maesta's cafe and it was fantastic! Then on the drive back to New Orleans from the Grand Canyon (and painted desert and petrified forest and all the other mandatory tourist stuff) we passed through Holbrook again and had another go at the Navajo Taco and resolved to look for a recipe on youtube to make fry bread and make it correctly, not just a deep fried flour tortilla. Well, I forgot all about it and your vid popped up in my youtube feed. So thanks for making the video! We will be making some, probably tomorrow or the next day. And of course topping them with beans, ground beef, cheese, and red chile. It's gonna be awesome.
We went to the Grand Canyon years ago in the 1990’s n there was a restaurant down in the Canyon with an old motel near it, we got these fajitas and we’ve never tasted any better n it was still sizzling and not soggy when it came to the table. Everything tasted great! We didn’t get the tacos. Bummer. Thanks for sharing that.
@@LAVIN20 yes this maybe true but it has happened in every culture in the world the strong preying on the weakto be honest i dobt think it will ever stop humans are a greedy race not like animal s which only eat what they need dont you agree
This is awesome ! In India we tend to eat different kinds of flat bread (roti, naan, kulcha, puri, batura, paratha, stuffed-paratha, etc). This recipe looks closest to a 'Batura'. They are so yummy. Chole (garbanzo) bature looks close to the preparation presented here, although the red kidney beans are closer to the Indian 'Rajma'. Thanks for showing the details to prepare the Navajo fried bread.
WOW! I am Hungarian but we call this "lángos". Although over there it is eaten with garlic and salt, cheese and sour creme, cheese and ham and sour creme, sometimes with shredded sauteed cabbage with black pepper and salt sealed inside the dough and fried. Look up "langos" or "lángos" in correct spelling. Amazing how so different people have so similar recipes! Although they tend to use yeast for leavening agent rather than baking powder. Congratulations to the video! I'll be definitely trying this. Looks and sounds delicious! Lángos is a very common and fairly cheap street side fast food, commonly available in Hungary.
OMG I had Langos at Lake Balaton ,it was the best thing apart from the BBQ which was basically the best smokey bacon fat heldover a flame dripped onto a yummy bread chunk and the topped with chunks of the freshest crispest capsicum....I love Hungary so much I am from New Zealand and long to go back......
My daddy was Cherokee/Blackfoot I was raised on this bread He is deceased many years now and left no recipe.. I’m so grateful to have found you making this.. 😋 I will be making some later this evening.. Thank You so much 😊
Some friends and I tried 4 different recipes, this being one of them. This recipe was the best in our opinion, but the recipe was really improved by letting the dough sit for an hour and allowing the baking powder work its magic. The dough became way more fluffy and elastic (made it much easier to stretch out), and made it more chewy after frying (less crispy, so better for tacos). The other recipes we tried used extra ingredients, such as powdered milk, shortening, and yeast. The shortening one was pretty much unusable and came out like pie crust. Yeast worked well but was a fluffier, more bread like interior. Not sure that the powdered milk made much difference for the two recipes asking for it.
I added some olive oil to the dough and some rosemary, used olive oil to barely cover pan bottom. Put my stretched dough in, covered, checked when bottom brown, flipped over to brown other side while adding my pizza sauce, mozzarella, already sauted mushrooms to the top w parsely, yum, awesome crispy pizza!
@Sunshine 🌠 Sunshine 🌠 sounds like they used the stovetop. I imagine covering the pan with the lid would build up some steam to cook the top. Plus when flipped, the residual heat will help melt the cheese. Just make sure to cook/saute the toppings since it's not heating the top like a typical pizza.
@Sunshine 🌠 Sunshine 🌠 no prob! Prob should've included: if you're using the amount of oil in the video, be careful about covering it with a lid. The steam causes water droplets to hit the oil, which can get...dicey lol. I toe a fine line everytime I pan-fry dumplings. If you're just using a bit of olive oil, like just enough to coat a bit of the pan, it should be fine.
I went to college in the southwest. I have fond memories of stopping at roadside stands when driving through the Navajo reservation with my best friend and buying Indian tacos for lunch. We'd sit at the picnic tables and just devour them before hopping back on our motorcycles and heading off again. The Navajo people were so kind and welcoming. I should try to make these myself one of these days. Thank you for the demonstration, Rhonda!
I live in Utah. One of our favorite restaurants many years ago was called The Diné, after the Navaho peoples. The owner and chef would make Navaho burritos, fry bread filled with cooked and seasoned ground beef, the raw bread was then sealed around the edges like a hand pie, frieand served smothered with chili verde and cheese. Oh my goodness, it was so delicious!!
I grew up in Oregon and my family attended the Warm Springs Pow Wow several times and we would always get the Indian fry bread with honey butter and huckleberry jam. Sooo very good but I will say it looks like it was thicker more similar to an elephant ear, also a fry bread, this Navajo Fry bread looks much thinner and crispier.
Ayyy, I’m from the warm springs tribe. I’m glad you were able to experience that. They definitely have a different type of fry bread, fluffier and not so heavy, used for Indian tacos and tasty treats!!
@@justviv9961 It is a very cherished memory of sharing good food and a new culture with my mom and step dad. Not only was the food so very tasty but the dancing garb was bright and beautiful.
When I was a kid, we were on a monthly budget (my father only got paid once a month). I remember my mom making fried bread adding cheese and folding it over to make an empanada de queso towards the end of the month when we were down to the last week or so. I'm Puerto Rican and I loved it! If you seasoned the flour with sazon, and pepper, etc. Made the batter more to a liquid, add bacalao (soaked in water and drained salted cod to take the salt out) and fried it, that is a bacalaito! Funny how cultures around the world (and even within our own countries) are sooooo similar. Thank you for showing us your recepie.
It's amazing to me what parents do to MAKE-DO. Making the money stretch for an entire month is not easy, but creative people always find a way. God bless your parents for raising you in such a creative way. And you had FUN. Many more live in poverty and despise it and become thieves. But your parents taught you better.
My grandmother used to make this when we were kids. We just called it fried bread. But she was Cherokee. We never thought much of it. It was just who she was.🥰
Cherokee. Some believe one of the 10 lost tribe's of Israel.that may have migrated here long ago. A recipe that was more than likely brought with them. Never had this. Is it similar to flat bread ? Something I love so I'm sure I would like this.
It's basic fry bread. A recipe that's practically instinctive for the Native Peoples. Unleavened bread of the Bible, has no yeast and stays fresh for a couple days before bleah. I thought everyone knew it. I discovered I was wrong when I moved to a city in Texas, where NOBODY EVER had heard of it or eaten it... except for the Hispanic community, where it's almost as much a staple as tacos (flour tortillas wrapped around pretty much anything that will fit and taste decent).
@@Bitterstone3849 I'm part Cherokee and remain open to these ideas, but it seems like the tribe originated as a segment of the Iroquois that split off about 4,000 years ago.
I learned to make fried bread out of breath in Arizona when I was about ten years old. My aunt Cathy had a very best friend who is an albino Navajo girl and she taught me and my mom and my aunt. We could always make it really well and we would put fried refried beans with onions lettuce tomato cheese salsa with a best-ever you're never going to get any better frybread than in Arizona
My husband and I ate at a Bosnian restaurant in Houston and the bread was my favorite thing. It tasted just like a bread my mom made when I was growing up, but she can no longer remember. I'm so pleased to know this is the same.
I'm Mexican and I'm a 76 year old grammy. I discovered the delicious flavor of Fry Bread at a country fair in St. Charles Illinois in the 70's but there they were calling it Elephant Ears because they were as huge as a 16 inch plate and they covered them with cinnamon sugar. I was HOOKED. But then something occurred to me. We also have a very popular Mexican dessert called bunuelos. It's the same recipe as your fried bread but when they are done, we stick the bread in a thick syrup made of our Mexican PILONCILLO, you can see what that looks like by looking for it on another youtube channel. This makes the fry bread very soft and very sweet and absolutely delicious with a white ATOLE made with corn masa that has NO SUGAR so it balances the very sweet BUNUELOS. It never occurred to us in Mexico, to turn that bread in to a taco. Our Mexican tacos are very different. But please also remember that Mexico had much more territory that went up thru California, Arizona, New Mexico and more. Santa Ana sold the territories of these states to America to pay all the soldiers that he took to invade the Alamo. SO it doesn't surprise me many Navajo foods are offshoots of Mexican recipes and if you add the Muslim influence from the Moors, we developed the use of 27 spices used in MOLE LIke cinnamon. but I still love fry bread and will make them like you do. I think you're really good in making them. Others use rolling pins, but your way is authentic. I love that.
My sister in law is Navajo once a year or so she makes fried bread. We're southern so we already love pinto beans but it is such a wonderful treat when she does fried bread to go with them!
I had to make this after I saw that movie about two Navajo kids growing up at the res. One of them told a story about his mother and her fry bread. It was delicious!!
Yá'át'ééh! How I miss Navajo Taco’s!! My parents lived in Showlow and I couldn’t leave until I had one! At one restaurant there was even some Wind Talkers there. Talk about history right before my eyes! 💞 One of my favorite places was also Monument Valley! I even met Susie Yazzie and watched her spin wool and she was working as she weaved. At one point she had me sit on the ground and she used a corn brush to brush out my hair and than but it in a traditional Navajo Bun with the wool she made from her very own hands. It was an experience of a life time. To be on such sacred ground and having such a beautiful woman share a tradition like that. My Great Great Grandmother was Cherokee. I felt like she was smiling down on me that day. Thank you for sharing your recipe! It brought back some beautiful memories! 💞
Patty, you put a huge smile on my face with your wonderful story. My husband and I have raised alpacas and llamas for 22 years, and I learned to spin their beautiful fiber into what people know as wool that they use for knitting and weaving. I am going to make this recipe for Fry Bread. When we lived in Idaho, one of my son’s teachers made fry bread for the class, and my son said it was delicious. I would love to share this recipe with him. Thank you so much for sharing.
I am so glad this popped up in my feed. My grandmother was part Cherokee and could pop out lots of fry bread on saturdays...with a little honey for treat. Haven't had it since she passed 30 years ago!
I received a gift of Navajo fry bread mix from someone who bought it on the Rez, but never made it, so I found your recipe here. All I need to do is add water, mix, wait, then make the bread. You make it look easy! Enjoyed the video!
I tried one of those frybread mix, super salty and the texture was not nice and soft as it should be. I’m Navajo, that’s not how it’s supposed to be. Lol It was a gift from a casino near flagstaff, Az.
100th like! I saw that too, what a great idea! My stove is a complete mess, the only way I could clean it would be to sandblast it! 😅. I just don’t care anymore cuz it’s such a cheap stove, if there’s anything in the oven, you can’t touch any part of it without hot pads. Anyway, fry bread looks great! Thank you!
Thankfully, many cultures have some wonderful type of fried bread. I’ve had beignets, sopapillas and Navajo fry bread. Thanks for sharing information about yours.
I once went to the Lac du Flambeau area of Wisconsin, in July, and there was a small-town 4th of July parade. The Ojibwa of that area danced in the parade, and one of the elders saw me and waved. Later that day was a pow-wow, featuring the BIGGEST fry bread I've ever seen, frying away in big iron kettles. Each was $1, and for 0.50 more, you could get a ladle full of stewed, fresh wild blueberries on it! During the pow-wow, the MC announced that the dancers would choose members of the audience for a "dancer's choice" dance. The elder man who'd seen me at the parade chose me! We danced, and we smiled, and he held my hands in his...it was a beautiful day with beautiful people, fry bread, and the memories of a lifetime.
My mother is Seneca & Nanticoke. I remember my grandmother making fry bread with us when I was little but sometimes she would have us make a hole in the middle with our thumb for our wishes to pass thru. She'd sprinkle cinnamon sugar on them or drizzle honey in them. My mother never did any traditional cooking so all I ever learned was my gran's fry bread.
My Mom used to make it. Her family was from Oklahoma and they were part American Indian. I took cherry pie filling and filled a couple like you made. I don't know how, or where she learned how to make it, but it was good. :-)
Man thank you I am so glad I ran onto you because my grandmother used to make fried bread when I was a little girl and I have been craving that for the past 45 years and it's a true blessing that I found you so now I know the how to make what she used to make for me you are a blessing
I am Italian and we make these and called them fried dough pizza, we top with tomato sauce and grated parmesan cheese. You really can top them with whatever your imagination comes up with. I'm so hungry now...!
This makes me travel back to playing in the Pawnee dirt while my grandmother and the other War Mothers filled the air with the smell of hundreds of fry bread in preparation of the 4th of July Powwow.
Shortly after crossing from AZ to NM on the I40, there is a souvenir stop. Also, a booth with a lady that sells Navajo fry bread. She fries it while you wait. So yummy❤ Thanks for the recipe.
Wow when she said make it once in a while. I thought I was going to see a rolling pin 😂 but nope she flip that dough like a pro 😂😂😂😂 I can tell she can cook
My mom said 'a true test of womanhood was making frybread over an open fire outdoors'. (you stand by the fire so nowhere to use a rolling pin) Later I discovered this was not true so now I ONLY use a rolling pin just to spite mom's lies lol Newer generations always use rolling pins now.
I learned to make my matzah in a pan and it's basically like fry bread except I salt the dough and use olive oil instead of whatever is typically used. It's delicious.
I'm from the Caribbean and every single adult had this for breakfast as a kid at some time in their life...It was a staple along with fried fish and cocoa tea made from 100% ground cocoa beans. The exact, same recipe...Some called it "fried bake" some called it "floaters" or other names, depending on which part of the Caribbean you were from.
I’m Caribbean too (Jamaican) and this is almost the same as fried dumplin (Johnny cakes) and eaten with Jamaica’s national dish: Ackee and salt fish. Lovely execution on the bread. So much like my mom’s technique.
Wow! I love fry bread. My grandmother made fry bread for breakfast when I spent summers with her. Fry bread was used as a substitute for pancakes, and bacon and eggs on the side. In my opinion, fry bread taste better than pancakes.
I attended sweat lodges each month at 6 Nations Reserve in Ontario. I then went on a spirit quest in Northern Ontario. After my 3 days without food or water the Elder drummed our spirit back. We then had food and the fry bread was the best thing I had eaten. I am not First Nations but the belief system speaks to me in a way that no others have.
Thank you for this video! I made it once, it was a mess on my stove, but I love it and appreciate all of your details here, especially the flour dips when shaping the balls
Seeing people from all over the world commenting that they make a similar thing at home reminded me of an argument I witnessed years ago. A Chinese fellow was saying that Marco Polo stole Pizza from the Chinese, who called it "Pinza". After a short argument my mother in law said, "Baloney, nobody invented pizza. For as long as there has been any kind of bread made from any kind of flour there's been cooks that flatten a piece of dough, put some stuff on it, and throw it in the oven!" LOL! She shut everybody up.
Pretty amazing how people need to "denounce cultural appropriation" nowaday everytime someone does something ^^" You mother in law is right and she seems to be a fun personn to talk to :D
My grandfather called it pinza; we never knew where he got it from though. (Asking him while he was alive would have been like questioning his authority!)
@Free HongKong Yes, because wheat came from the Middle East by way of Europe. But indigenous Americans did develop the secret to nixtamalization of maize, which is an amazing process and renders the maize much more nutritious and delicious for use in baking and other types of preparations. It's unfortunate that when colonisers carried maize to other parts of the world, they did not share this process, whether through ignorance or indifference.
+David Allison poor people that do not understand the difference between a "flatten piece of dough, put some stuff on it, and throw it in the oven" and Pizza... that's why china will never produce anything good... the closer ppl get to God, greater is the spirit and sensitivity for quality... Europe did not flourish because of the weather, but after they became Catholic, then they've gotten the gift of intelligence, from there universities, art, engineering, etc etc reached its top... to prepare a really tasty and great pizza requires knowledge and practice... it is not just a flat dough... pathetic. It is same as saying oh the pieta de Michel Angelo Buonarotti is s piece of stone... really sad that your mother lived a life of ignorance and was transferred to you since you celebrate that! hope you will find light in your spirit soon... appreciate art... develop sensitivity for beauty... only then you will enjoy life, including food.
I first discovered Navajo frybread in a Mennonite cookbook from the Shenandoah valley. I have never found a bread this quick to make and yet still delicious and relatively light and fluffy.
The black olives, the green olives, the black beans, the red beans the pink beans the pinto beans the green beans round pigeon beans, they ellos beans chicken peas, and the white beans, the haba beans.. so happy see again your you tube video God bless you.
Learned to make these at my cousin's home on the Rez outside of Phoenix...what a fun memory...still have pictures of all us women in the kitchen. I hope to make the trip down again this year.
I'm South African of Asian origin. We make flat bread we call roti. Sometimes we put a filling of potato spiced and mashed. Rolled and put on the griddle. We also brush with butter while on the griddle. Yummy
My fondest memory of my dad was his plate sized fried bread,,, so good, and hot peppers. I'm thankful that he taught me when I was young. In turn I've taught my sons, whom now make it like dad.
When in Arizona a few years ago we had just left the Grand Canyon headed back to Phoenix when we came upon this stand out 8n the middle of nowherethey were making frybread! I'd never had it before, it was incredible with a variety of toppings. I think I got honey. We all loved them!
My daughter-in-law is Navajo and I've had Navajo fry bread many times at get-togethers especially. She, her husband (my son) and their son live in Colorado so I don't see them often. When I'm there though I'm treated to Navajo cooking and it's all been delicious. Thank you for making this video. Her mother showed me how to make it but I didn't write it down so this is awesome.
Yummy!...My mom used to make a type of fried bread when I was a little girl, but she used cornmeal and didn't deep fry...Sometimes she would scramble the cornmeal mixture and and that would be delicious crunchy nuggets in our bowl of beans seasoned with bacon, yummy😋
When I lived in New Mexico I would stop at road side stands on the res and by their Navaho taco. Oh my my, what a treat. I could eat myself sick on them. My mouth is watering just thinking about them.
Some of my best memories are of visiting my best friend's house as a kid and her mom teaching me how to make frybread. I don't make it very often but when I do I always have great memories of their warm inviting home and the traditions they shared with me. Thanks for the early morning dose of nostalgia. I think I need some frybread now. ❤️
I lived on the rez for a few years when I was very young, and I loved fry bread. It's been a long time, and I had no idea it was this easy to make. Going to have to try it myself!
yum. had my first indian taco at a little cafe outside Badlands NP in South Dakota after visiting the park with my mom. That was 40 years ago and i remember that meal clearly today. It was absolutely delicious, and the cook came out and watched us eat and didn't want to charge us for it when he saw how much we enjoyed his food. It was much more than a meal it was nourishment for the soul.
My precious daughter in law, is a Native American. She is Lakota Sioux. And she shared with me how to make their bread. It's amazing. I call it fried biscuits! You can put just about anything on it. Or in it. It's really good!!!
I just want to applaud the use of foil coverings in the kitchen. GOD BLESS YOU! 😂😂😂You are low key the smartest person for that!! All my life I have slaved cleaning the stove top, what was I thinking?!
