Navajo Fry Bread

Navajo Fry Bread is a traditional American Indian dish, specifically associated with the Navajo people of the Southwestern United States. It is a simple, versatile bread that can be served in a variety of ways, both sweet and savory.

History

The origins of Navajo Fry Bread can be traced back to the Long Walk of the Navajo in 1864. During this forced relocation by the U.S. government, the Navajo people were given limited supplies, including flour, lard, and salt, which they used to create this durable and filling bread.

Preparation

The preparation of Navajo Fry Bread involves mixing flour, baking powder, and salt with warm water to create a dough. The dough is then divided into small balls, which are flattened and fried in hot oil until golden brown. The result is a flat, round bread with a crispy exterior and soft interior.

Serving

Navajo Fry Bread can be served in a variety of ways. It can be eaten plain, or topped with honey, powdered sugar, or cinnamon for a sweet treat. It can also be used as the base for Navajo Tacos, a popular dish where the bread is topped with ground beef, beans, cheese, lettuce, and tomatoes.

Cultural Significance

Navajo Fry Bread holds a significant place in Navajo culture. It is often served at family gatherings and tribal celebrations. However, it also serves as a reminder of the hardships faced by the Navajo people during the Long Walk.

Health Concerns

While Navajo Fry Bread is a beloved traditional food, it is also high in calories and fat due to the frying process. This has led to health concerns, as obesity and diabetes are prevalent among the Navajo population. Some have called for a return to traditional Navajo diets, which were based on corn, beans, and squash, and did not include fry bread.

See Also

• Native American cuisine
• Navajo Tacos
• Long Walk of the Navajo