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1800-1860 - Indigenous American communities of the Great Plains and Alaska
Fry bread is a soft, puffy fried bread with crispy edges, an iconic food in many Indigenous communities across the Great Plains and Alaska. Originating as a resourceful response to government-provided rations during the 19th century, fry bread today serves as both a staple and comfort food, featuring as a base for various toppings or eaten plain.
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Difficulty
Medium
Prep time
15 minutes
Cook time
10 minutes
Total time
25 minutes
Servings
6 servings
Region
Great Plains, Alaska
Era introduced
1800-1860
Introduced by
Indigenous American communities of the Great Plains and Alaska
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Fry bread developed in Indigenous American communities during the 1800s amid hardship caused by forced relocation and government-issued food supplies, which often consisted of wheat flour, salt, and lard. Indigenous peoples transformed these limited ingredients into fry bread, a dough fried to golden perfection, creating a versatile food that became deeply ingrained in cultural traditions. While some view it as a symbol of resilience, it also has ties to difficult historical periods. Today, fry bread remains a beloved dish across Indigenous nations, served plain or topped as 'Indian tacos'.
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