Fry Bread

South Dakota’s official state bread is Fry Bread – Probably the best I ever tasted was with wojapi when I visited the Lower Brule Reservation.  I was fortunate to meet, and get to know, Mike Jandreau, who was Tribal President.  His first question was, “What do you know about tribal sovereignty.”  I could answer competently because I had traveled with Joel Clarenbeau as he studied the topic. 

The Lower Brule Reservation was settled under the leadership of Chief Solomon Iron Nation (1815-1894), a man who accomplished a great deal for his people. 

I don’t have the recipe from Lower Brule – but this recipe comes from St. Joseph’s, just a little to the south in Chamberlain.  I’ve visited them, and think highly of the school – they do a good job – more information on the school is available at  If you want the recipe for wojapi, it’s on the website.

Lakota Fry Bread
¼ cup sugar
3 teaspoons baking powder
2 cups flour
1 teaspoon salt
1 cup water (or just enough to make a soft dough)
Oil for frying

Mix all the dry ingredients together. Add water, mixing carefully. Divide the dough into four pieces and pat each into a round, flat shape. Add 1-2 inches of oil to a large skillet and heat to 350. Fry each round until crisp and brown on both sides.  

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