Fry Bread Recipe With Serving Suggestions

Lately I’ve been extremely fortunate to have several experiences where I’ve learned just a little bit more about Indigenous culture. I was first invited to share in a Cooking For Reconciliation Feast at Skwachays Lodge with Chef Rich Francis who had recently spent his first visit in British Columbia’s Aboriginal communities filming a series about the spirituality, culture and history of the Yuquot, a coastal area of Nootka Island where the Nuu-chah-nulth First Nation call home.

More recently I joined one of  the Talking Trees Cultural Experiences at the Sea to Sky Gondola and Michael and I were honoured to walk with a guide who shared snippets of her family stories, discussed the areas plants and how they were used historically. It is a very important time in Canada’s history as we head into celebrating Canada’s 150, while also desperately need to honour the years and the peoples that came before. We will certainly look forward to the opportunities that come my way to learn more about our country’s history.

Today is National Aboriginal Day, which will soon be changed to National Indigenous People’s Day, a fact I just learned while tuning into the news (imagine that).  The recipes comes from Nk’Mip Winery in Osoyoos, from the winery’s first Aboriginal winemaker, Justin Hall. The winery is North America’s first Aboriginal owned and operated winery, and we’ve enjoyed many of their wines, in particular, their Qwam Qwmt Chardonnay, which would pair very well with this fry bread. Nk’Mip also makes a stellar Riesling Ice Wine should you be going for the sweeter version.If you don’t want to make your own Fry Bread I recommend heading out to Salmon and Bannock on Broadway for their version, along with many other items that are inspired by traditional Indigenous cuisine.

For a less traditional meal, try to Bin 941 on Davie Street for their Fry Bread and the Trio of Dips including Chickpea and Kalamata olives Hummus; Oven Dried Tomato and Goat Cheese Salsa & Roasted Red Pepper Hummus. Perhaps a very small way to celebrate the diversity of our Canadian culture.

Fry Bread Recipe

2 cups flour
2 Tbsp. sugar
1 tsp. baking powder
1/2 to 1 tsp. yeast
1-¼ cups warmish water
Vegetable oil for frying (enough to allow the dough to float in the pot)

In a large bowl, mix all dry ingredients

Form a well in the center and add your warm water. Mix until ingredients are combined.

Cover and let it sit in a warm place until it doubles in size. This process can take between 1 – 2 hours.

When the dough is ready, you can start by heating your oil in a saucepan to 200 degrees Celsius.

Thinner pieces seem to turn out better, so place a small amount of oil in your hands and on the counter, then pull off a piece of the dough using your own weight to thin it out before cooking. Repeat this process until all of your dough is in small, thin rounds.

Depending on the size of your pot, place your dough into the hot oil and watch it carefully.

It will begin to bubble immediately and turn golden brown within 1 minute, showing the oil is hot enough. If it doesn’t bubble or brown quickly, your oil is too cool. Remove this piece and allow the oil to heat up before starting again.

Each piece will take about 4-6 minutes to cook. Half way through the cooking process, you will need to flip the dough so it cooks evenly.

Serving Suggestions

Sweet: Dust it with cinnamon sugar, Top with chocolate sauce and fresh fruits, Keep it simple with butter and homemade jam

Savoury: Enjoy it as it comes out of the pan! Top with local smoked or cured salmon, fried capers and herbed cream cheese