Fry Bread Ojibwe

by Hoohla
Fry Bread Ojibwe

Fry Bread Ojibwe is a favorite treat for Ojibway and non-Indians alike at all powwows and events. Ingredients and shapes for fry bread vary from family to family.

Variations: Make a slash in the center of each round before frying. Add fresh berries to the dough.

Note: To reheat the next day, place in a brown paper bag. Twist the top of the bag. Heat in a 325-degree oven until warmed through.


Fry Bread Ojibwe

Fry Bread Ojibwe

Fry Bread Ojibwe is a traditional bread, which was prepared at the beginning of the meal. He is still popular in Minnesota.

Yield: 15 3-inch rounds.

  • Prep Time: 5 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 15 rounds 1x
  • Category: Bread
  • Cuisine: American


  • 2 cups all-purpose flour (spooned into cup )
  • 3 tsp baking powder
  • 2 tbsp sugar
  • 1 tsp salt
  • 2/3 cup water or milk
  • vegetable oil (for frying )


  1. Combine dry ingredients. Stir in liquid. Dough may be a little sticky. More flour can be worked in as dough is kneaded for about 3 minutes.
  2. Allow standing at room temperature for about 1 hour, covered with plastic wrap. This step can be omitted but the dough will not pull into shape as easily.
  3. Divide dough in 15 pieces. Flour hands and flatten each piece into a 3- inch round. Cover with plastic wrap.
  4. Heat at least 2 inches of oil to 340 to 350 degrees in a deep-fat fryer or heavy skillet.
  5. Fry flattened round about 1 minute on each side or until lightly browned. Several rounds can be fried at a time.
  6. Drain on paper towels. Serve with butter, sugar, honey, or jam.

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