30 Before 30: Fry Bread (and Corn Soup, too!)

by Jessica on October 21, 2011

Fry Bread

Corn Soup and Fry Bread are a must together. Since I’ve spent many a weekend at powwows, either dancing or singing, I’m used to dining on this typical Native American fare.

Gingerbread Shop

With a grandmother that was full-blood Comanche Indian and a mom who was 3/4, I was raised in the Indian way. Naturally, it wasn’t exactly as it should have been, seeing that I live in a contemporary Anglo world. There aren’t many Indians living in our area, but we did (and still do) travel back to Central Oklahoma for dances and family gatherings. Lawton was where my mother grew up… learning bits and pieces of the language, how to make clothes and how to cook like her mother did. Unfortunately, I never had the opportunity to meet my Grandmother Grace, as she passed away before I was born. But my mom still keeps her recipes in a safe place, and it was there that I got my hands on this one.

I’ve been wanting to make Fry Bread for quite a while, so when I put together my ’30 Before 30′ list, it was the perfect food to tackle. It’s some of the best bread you’ll ever eat. Especially, if you eat it like Momma G… dipped in a mix of peanut butter & syrup!


Fry Bread
Source: Grandma Grace

Yields: 15 pieces

4 c all-purpose flour
1 tbsp powdered milk
1 tbsp baking powder
1 tsp salt
2 c warm water
Shortening or oil for frying

Whisk the flour, powdered milk, baking powder and salt together in a large bowl. Slowly add water and with clean hands, begin to mix the dough, trying to get all of the flour incorporated. Knead until soft, then cover with a kitchen towel and set aside for about one hour.

When you’re ready to begin frying:
Using a large dutch oven or stew pot, heat shortening or oil to 350 degrees F (your oil should be about 2 inches deep). Grabbing and tearing off a baseball-sized piece of dough, shape into a small, flat circle (the inside of the circle should be sticky after being formed, while the outside will be well floured). Using a sharp knife or both thumbs, make a slit or hole in the center of the circle. Take the circle and gently lay it in the oil, away from you, being careful not to splatter the hot oil. Fry until a golden brown color is reached, then flip to fry the other side. Each side will take about 3 to 4 minutes. Remove from oil and drain in a container lined with foil, then paper towels.



If you’re more of the mix type (or you’re out camping and convenience is your thing), there is a fantastic prepared mix sold by Crazy Crow Trading Post. It’s available in two-pound bags and priced at $4.95 (with a quantity break, as well!). I get my dried corn here, too!


Corn Soup
Source: Momma G

8-10 c water
3 lbs boneless rib meat (beef, buffalo or venison will do)
2 boxes Cope’s Dried Sweet Corn

In a large dutch oven or stew pot, bring 4 to 6 cups of water to a boil. Cut meat into bite-size chunks and place in water.

Bring water back to a boil and cook for about 30 minutes. Add both boxes of dried sweet corn to the meat. Bring back to a low boil and cook for 2 to 3 hours, adding water when needed (liquid should cover meat and corn at all times).

If you want a more soup-like consistency, add more water about 30 minutes before the meat and corn are done.



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{ 9 comments… read them below or add one }

1 Valerie October 21, 2011 at 1:58 pm

I’ve never heard of fry bread, but it sounds (and looks) delicious…not just because it has the word ‘fry’ in it. ­čśÇ
I bet it’s perfect for soaking up that hearty corn soup!

What a lovely way to pay tribute to your Grandmother.


2 momma g October 25, 2011 at 4:07 pm

This was one of your best posts, EVER! Your kah-koo would have been so proud of you! Plus, your fry bread and soup was delicious!!!!!


3 Nicole, RD November 10, 2011 at 7:47 pm

I don’t know if I told you last weekend, but I worked for the Cherokees when I lived in Tulsa and I had fry bread then and oh my…SO good. I had it as an Indian Taco, and it was amazing! Love this post!!


4 Pennie October 19, 2013 at 4:41 pm

Thank you for the corn soup recipe. My man’s aunt gave me her recipe but it didn’t tell me how much water to use. I am making it tonight. Incidentally, Native Seeds (.org) is a native owned company that sells dried toasted pima corn. I mention this because it is 100% native owned company (a little pricier than Cope’s Corn) but again it supports native owned businesses plus they hold a native seed bank so you can also purchase seeds as well as a whole line of products you can buy.


5 Pat Ford November 23, 2014 at 4:24 pm

Hi, making the corn soup, smells wonderful! I live in Ponca City, Oklahoma, have been enjoying this soup for years at the pow-wows held here. Your recipe looks the most like what’s served, there were A LOT of other variations on the net. This kind is made for the Ponca, Otoe-Missouria, Kaw, and Tonkawa dinners, thanks so much for posting! Luckily, there’s many Nations around here, Cope’s is sold in all the grocery stores. Thanks again!


6 Jessica November 25, 2014 at 12:42 pm

Love to hear this, Pat! Enjoy and Happy Thanksgiving!


7 Debbie Rateliff August 15, 2019 at 1:44 pm

I am making this is n Ponca City today! Yes indeed…. it does bring back memories


8 Sandra May 12, 2017 at 6:56 am

I’m East Indian from Trinidad and we do make this but we called it “fried roti”. We had it for breakfast or dinner with salt fish and tomatoes stewed or any thing with gravy.


9 Alesia December 7, 2017 at 10:41 am

My husband is on the Prairie Band Potawatomi rolls, and is also Sac and Fox, and Shawnee. He asked for corn soup for his birthday dinner; fry bread on the side is a must! Out of curiosity I looked up corn soup recipes, and the one you posted is definitely what he will expect, with a bit of salt added as the only difference. Nohkometha mahwewah (grandmother wolf) would approve! : )


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