This is best served hot. When it cools completely, it becomes tough. It is especially good with Indian foods such as fried salt pork, wild onions & eggs.


  • 2 c. flour
  • Pinch of salt & soda
  • 6 rounded ts. baking powder
  • Buttermilk


Mix in enough buttermilk to make a soft dough. Pinch off a wad of dough about the size of a small orange. Pat out into a circle about 1/2" thick. Punch center twice with a sharp knife. Repeat using remainder of dough. Fry in hot shortening just as you would fry doughnuts. Brown bread on one side, turn and brown the other side.

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Submitted 6/13/05.
Source: Green Country Cookbook (OKLA)
Submitted By: Ruth A. Burbage
Indian Fry Bread