Fry Bread Recipe for National Indigenous Day by Chef Stephan Schulz

June 21 is National Indigenous Peoples Day

(Yield-1 dozen Fry Breads)


Chef’s Note: June 21 is National indigenous Peoples Day. About 20 years ago while visiting my mother and father at Salmon Arms, BC with my son Simon, my mother mentioned to me that we had been invited to a POWWOW in the Okanogan Shuswap area. I participated in the powwow and was fortunate enough to win first prize and receive the T-shirt pictured in this recipe. 

Once the elders found out that I was a chef they invited my parents, my son and I to their evening supper. This is when I first came across the fried bread. The supper was just delicious. Since then, I have enjoyed making Fry Bread whenever possible. The Fry Bread recipe is simple and very straight forward, like this one, which was provided to me by the Canadian Culinary Federation. I wanted to share this in recognition of National Indigenous Peoples Day. By-the-way, the t-shirt still fits…Enjoy!

Ingredients Needed:

• 4 cups of all purpose flour

• ½ teaspoon of Salt

• 1 tablespoon of baking powder

• 1 ½ cups of warm water (110 degrees F/45 degrees C)

• 4 cups of lard, oil for frying (or rendered pork fat/beef fat/duck fat or other similar fat

for cooking)

• Salt for seasoning (optional)

Directions:

• Combine flour, salt, baking powder mixing it completely.

• Make a well in the centre, add in the warm water. Mix well, knead the dough until a

soft ball has been formed.

• Divide into 12 equal balls approximately 3 inches in diameter.

• Flatten balls into patties, ½ inch thick and making an indent in the centre of each patty.

• Heat the Lard in a cast iron pan. Fry in small batches in one inch of the hot melted

Lard (hot oil) turning frequently to ensure a nice even golden-brown colour is achieved.

• Carefully remove and drain the fried bread patties on a paper towel.

• Season with salt if desired.

• Serve immediately (while they are hot).

Chef’s Tip: Frying in a pan is preferred over cooking in a deep fryer.

Chef Stephan Schulz works across Canada with corporations and with food brokers developing recipes for major restaurants and restaurant chains across Canada. Follow Chef Schulz on instagram for his daily recipe and plated photo posts: https://www.instagram.com/chef_schulz an download his FREE cookbook from totimes.ca!

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