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Frybread – State Bread of South Dakota





History of Frybread

Frybread is a Native American bread used as a staple during many ceremonies such as Powwows, sweats, and Honor dinners. This particular recipe comes from the is from Tall Mountain and Summerwolf (French/Danish/English/Lenape).
-from American Indians By Jack Utter


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Frybread - photo by Isaac Wedin 2.0 CC license

Frybread - photo by Isaac Wedin 2.0 CC license

Legislature on Frybread


Frybread was chosen as the official state bread of South Dakota in 2005 through House Bill No. 1205 during the 80th meeting of the South Dakota Legislative Assembly.

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Ingredients for Native American Frybread


  • 3 cups unbleached flour
  • 1 Tbsp. baking powder
  • 1 Tsp. salt
  • 1-1/2 cups “warm” water



Preparation of Native American Frybread

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  1. Mix the flour, salt, and baking powder together in a bowl. Sift or stir this together.
  2. Add the “warm” water to this mixture and stir until all the dry ingredients are mixed well.
  3. Put oil on your hands; remove dough from bowl and knead until the dough is smooth.
  4. When the dough is smooth & soft, rub oil over the top of your dough.
  5. Place back into the bowl, cover with a dry cloth & let rest for 30 minutes.
  6. Begin heating your lard, oil, or grease so it is very hot.
  7. Pull the dough at its edges until you have small circles.
  8. Drop circles into the hot grease until golden brown, then turn over until golden brown on
    the other side as well.
  9. Add enough grease/oil so the dough can deep fry.
  10. Dip cooked fry bread into sugar, or spread butter, jam or jelly on top and eat.


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Products of Interest


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Citation styles

APA style
Frybread – State Bread of South Dakota. (2011, October 14). In Coast2CoastRecipes. Retrieved 08:02, November 26, 2014, from http://coast2coastrecipes.com/2011/02/frybread-state-bread-of-south-dakota/
MLA style
admin, “Frybread – State Bread of South Dakota.” Coast2CoastRecipes. 14 October 2011, 05:31 UTC. . 26 Nov 2014 <http://coast2coastrecipes.com/2011/02/frybread-state-bread-of-south-dakota/>.
MHRA style
admin, 'Frybread – State Bread of South Dakota', Coast2CoastRecipes, 14 October 2011, 05:31 UTC, <http://coast2coastrecipes.com/2011/02/frybread-state-bread-of-south-dakota/> [accessed 26 November 2014]
The Chicago Manual of Style
admin, “Frybread – State Bread of South Dakota.” Coast2CoastRecipes, http://coast2coastrecipes.com/2011/02/frybread-state-bread-of-south-dakota/ [accessed November 26, 2014].
CBE/CSE style
admin, Frybread – State Bread of South Dakota [Internet]. Coast2CoastRecipes; 2011 October 14, 05:31 UTC [cited 2014 Nov 26]. Available from: http://coast2coastrecipes.com/2011/02/frybread-state-bread-of-south-dakota/.
Bluebook style
Frybread – State Bread of South Dakota, http://coast2coastrecipes.com/2011/02/frybread-state-bread-of-south-dakota/ (last visited Nov. 26, 2014).
AMA style
admin, Frybread – State Bread of South Dakota. Coast2CoastRecipes. October 14, 2011, 05:31 UTC. Available at: http://coast2coastrecipes.com/2011/02/frybread-state-bread-of-south-dakota/. Accessed November 26, 2014.

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One Response to “Frybread – State Bread of South Dakota”

  1. Here is my grandmothers knish recipe…Dough * 2 cups flour* 1 tsp. baking powder* 1/2 tsp. salt* 2 T. canola oil* 2 eggs * 1/4 cup water, room temperature* additional 1 T. canola oil…Potato Filling* 2 cups mashed, cooked potato (two large or three small)* 2 T. canola oil* 2 large onions, chopped* salt, black pepper, and garlic to taste…MAKES 24… Put all dough ingredients in food processor, pulse a few times, and then continue to process until the dough forms a ball. Put a tablespoon of oil on your hands, coat the ball of dough with the oil, and wrap the dough in plastic. Refrigerate the wrapped dough for 1 hour. Meanwhile, preheat the oven to 350° F. Bake the potatoes in a microwave or conventionaloven, or boil in water. Peel and mash well. Fry onions in oil until golden. Mix onions, potatoes, spices…Divide dough into 3 parts, and roll into 10×6 inch rectangles. One inch from the edge, along the longer edge of each piece of dough, place 1/3 of the filling in a narrow, high row. Spread the filling evenly, and then, beginning with the edge closer to the filling, roll the dough around the filling, finally sealing the dough along the long edges. Place the long knishes on a large greased cookie sheet, and bake for about 40 minutes. Slice each of the knishes into 8 pieces before serving. Alternatively, the dough can be separated into 24 small pieces, and each piece can be individually filled and baked.

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