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.




  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.