indian fry bread by: linda ly

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indian fry breadby linda ly emily nguyen
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description

• Native American food found throughout the United
  States
• A flat dough shaped like a Frisbee and is fried
  or deep-fried in oil, shortening, or lard
• Usually lumpy, puffed up with a crispy crust, and
  has air bubbles
• Can be made into a desert or a main dish
• Can be served at

home or at gatherings like powwows and state
fairs
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history

• Originated in
• Fort Summer,
• New Mexico
• Removal of
• Indians from
• native lands

• The Long Walk of the Navajo
• Scout Kit Carson and his troops sent by the U.S.
  government forced Navajos to Fort Summer
• Navajos were given sparse rations, including
  flour and lard, the basics for Indian fry bread

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importance

• Connotations
• Staple Food Item
• Synonymous with Indian
• culture since food is a big
• part of Indian culture
• A tradition to the Native Americans
• Considered a spiritual food
• Many Indians cannot imagine going without fry
  bread

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ties from material culture to identity

• Pierre Bourdieu
• Theory of Class Distinction
• Taste functions as a sort of social
  orientation, a sense of ones place, guiding
  the occupants of a givensocial space towards the
  social positions adjusted to their properties,
  and towards the practices or goods which befit
  the occupants of that position.
• Transforming foods and social identities

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revitalization

• Sacred folktales
• Purification of the Earth
• Restoration of Indian
• grounds
• Reminder of misfortunes
• Commemoration

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traditional recipe

• 4 cups flour
• 2 tablespoon baking powder
• 1 teaspoon salt
• ½ cup shortening
• 1 cup warm water
• Combine dry ingredients in a bowl.
• Gradually add in shortening and water but only
  add in enough water to make dough stick together.
• Knead dough until smooth and make into fist-sized
  balls.
• Cover them with a towel for 10 minutes.
• Pat them out into circles about the size of a
  pancake.
• Fry in hot oil until brown and bubbles appear on
  the dough and on both sides.
• Drain on paper towels and serve hot!

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changes in recipe over time

• Origin of fry bread was flatbread quick-fried in
  lard
• Mono-unsaturated oil (canola or peanut oil) was
  used for grease instead of lard
• Barley flour became another choice of flour
• Ingredients vary today
• Main ingredients are white flour, salt, baking
  powder and lard/shortening

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options to eat

• Indian tacos consists of ground beef, chili,
  shredded American cheese, shredded lettuce, diced
  tomatoes, diced onions, and pinto beans on top of
  a fry bread
• Fry bread with red chili and beans
• Can be eaten like bread with soup, stew, or
  posole
• Extra sweet version of fry bread with powdered
  sugar, cinnamon, fruit jam, butter, or honey on
  top

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fun facts

• Is the official state bread of South Dakota
• Tastes like funnel cake
• Also known as bannock
• Is a leading factor in Native American obesity
  and diabetes

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our experience
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bibliography

• http//en.wikipedia.org/wiki/Frybread
• http//www.hgtv.com/hgtv/ah_recipes_ethnic/article
  /0,1801,HGTV_3178_2032993,00.html
• http//www.kstrom.net/isk/food/r_frybre.html
• http//www.msnbc.msn.com/id/9022063/
• http//whatscookingamerica.net/History/NavajoFryBr
  ead.htm
• http//www.manataka.org/page180.html
• http//www.williams.edu/go/native/frybread.htm