Pillowy fried dough made from Depression-era government rations, served as Indian tacos at Oklahoma City powwows and the annual Red Earth Festival each June.

Fry bread emerged from a painful chapter in American history: when the U.S. government relocated Native tribes to Indian Territory in the mid-19th century, rations consisted of white flour, lard, salt, and baking powder. Native cooks adapted those ingredients into deep-fried dough. For tribal nations including the Cherokee, Choctaw, Chickasaw, Creek, and Seminole, fry bread carries cultural meaning as a symbol of survival. In OKC it appears at powwows, the Red Earth Festival each June, and the State Fair as Indian tacos. Many Native Americans describe it as both a reminder of dispossession and a celebration of resilience.

Where to eat Native American fry bread in Oklahoma City

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Make it at home

Serves 650 minBeginner

Ingredients

  • 300g all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 240ml warm water
  • Vegetable oil or lard for deep frying, enough to fill pot 5cm deep

Method

  1. Mix flour, baking powder, and salt in a large bowl. Add warm water gradually and mix until a soft dough forms. Do not overwork it. Cover and rest 30 minutes at room temperature.
  2. Heat oil to 180C in a heavy pot. Divide dough into 6 equal pieces and pat each into a round disk about 15cm across and 6mm thick. Poke a small hole in the center of each disk so it fries evenly.
  3. Fry one or two at a time for 2 to 3 minutes per side until golden brown and puffed. Drain on paper towels.
  4. Serve immediately topped with seasoned ground beef and bean chili, shredded cheddar, lettuce, tomato, and sour cream for a traditional Indian taco presentation.

Editor tip. Rest the dough at least 30 minutes so the gluten relaxes; this makes shaping easier and produces a lighter, more open interior.

Common allergens: Gluten.