Where Did Indian Fry Bread Come From?

Indian Fry Bread Is an integral part of the culture of most Native Americans and it has become a staple at powwows across the country.  Many people enjoy the tasty bread but how many of us really know where the recipe actually came from?

According to Navajo lore, fry bread was first made out of flour, sugar, salt, and lard, the supplies provided by the US government during the forced relocation of the Navajos to the Bosque Redondo Indian Reservation in New Mexico.

In 1864, the Navajos, known among themselves as the Dine, were forcibly removed from their homelands and made to walk 300 miles to an incredibly poor bit of land where they were to live.  Many died on the journey, known as The Long Walk, with little provisions or supplies.  At times, all the Dine had to eat was fry bread, made from mealy flour and rancid lard.  Some of the elderly and very small children actually starved to death on the journey.  

When they reached the Bosque Redondo, life wasn’t much easier because the land was unable to grow proper food crops and even more people died from starvation and disease.  

In 1868, the US government finally recognized the sovereignty of the Navajo Nation, and the People were allowed to return to their traditional homelands.  And they brought fry bread with them.

Fry bread has become such a major part of the Dine culture that many communities now hold contests each year to determine who can make the best!  Recipes are highly guarded.

But, as you can imagine, there is controversy surrounding the very existence of fry bread.  Some view it as a reminder of the resilience of the People during their hardest times while others see the little breads as a reminder of repression and colonialism.  Everyone has to make up their own mind about this but, there is no denying that fry bread has become very popular, both on and off the reservations.  

There are so many ways to enjoy fry bread.  Some eat it right from the pan, warm and plain.  Others sprinkle it with sugar and cinnamon or honey for a quick dessert.  The most popular, however, seems to be as the base for Navajo tacos.  If you would like to make them, you can find the recipe here: https://bgibsonbooks.com/indian-fry-bread-and-indian-taco-recipe/  I hope you enjoy it!