American Indian frybread: Let’s not forget the Native Americans this Thanksgiving!

Happy Thanksgiving!

We finally made it to the end of November, and a much-needed break is headed our way. Hopefully you all get a chance to rest this Thanksgiving! Thanksgiving is always a wonderful time for me to celebrate what I am most thankful for in my life, my family. As I will be away from home for Thanksgiving this year, I am also focusing on the other things in my life I am thankful for: friends, education, health, freedom, writing– and food!

Lest we get too caught up in the cartoony depictions of “Indians and Pilgrims” and turkeys that all the stores and the media are pushing on us, let’s remember that the original Thanksgiving feast was a gift from the Wampanoeg. In honor of National Native American Heritage Month this November, I thought I’d try out an Ojibwe fry bread recipe. It is super easy to make, it’s vegan, and it tastes delicious! Odds are you can find all the ingredients in your pantry as well.

Try a traditional Minnesota Objibwe Recipe!

Native American Fry Bread

1/2 teaspoon salt
1 tablespoon baking powder
3 cups of flour
1 cup warm water

canola or vegetable oil


Combine all of the dry ingredients in a large bowl. Add warm water in small amounts and knead until soft but not sticky.


Adjust the flour or water as needed, Cover and let stand 15 to 20 minutes.


Pull off large egg-sized balls of dough; flatten into fairly thin patties and make a slit in the center.



Fry patties in hot oil until bubbles appear on the dough; IMG_3115

turn over and fry on the other side until golden brown.


Be careful when using hot oil (don’t pour down the sink). Keep in mind that grease fires are put out by flour, not water.



Best served hot!


Recipe adapted from Judith Ramsey, on her “Visit Minnesota” website

If you get a chance to try it, let me know how it turns out!

Happy Thanksgiving!


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