This is a no-fail mix with results that will truly amaze you, and is sure to impress your family & friends. You simply add warm water to our mix; let it rest for 30 minutes, then fry rounds in 3 to 4 inches of vegetable oil till golden brown.

Fry bread is made with flour, shortening, salt, and water, leavened with baking powder or yeast. Fry bread is sensational with honey, or sugar & cinnamon. Or, serve it with our Chico's Chili Beans.

If you've never tasted a Navajo Taco you don't know what you've been missing. The Navajo Taco was voted the State Dish of Arizona in a 1995 poll conducted by the Arizona Republic.

Alice Spencer, a Native American of the Navajo Tribe, taught Carol Cunkle to make fry bread. It's a staple on the Navajo reservation, and for Native Americans, forming the bread rounds seem to come second nature. When groups of kids were participating in White Mountain archaeology programs, even though Alice's job wasn't that of a cook, her services were requested to make the Navajo Tacos. She did it with ease, and the kids went wild over them.

Fry bread has been the center of a controversy led by Suzan Shown Harjo, the president of a national Indian rights organization. One of her new year resolutions for 2005 was to give up fry bread. She described how fry bread originated in an article from The Albuquerque Journal (Feb. 24, 2005).

• Before fry bread got cool, it was just a reservation soul food. Fry bread began its life as a cobbled-together food from U.S. government rations, a way to keep from starving when government occupation kept tribal members from pursing their native foods - elk, buffalo, corn, beans and squash.
• In New Mexico, Harjo points out, it was born on the banks of the Pecos River in Fort Sumner at what was essentially a concentration camp for Navajos and Apaches forced from their homelands by U.S. raids. The imprisoned Indians were given rations they had never seen before: sacks of white flour, salt and iron pots. The women did their best with the alien flour and formed dough balls they patted flat and cooked in boiling animal fat over fires.
• What is now called Navajo fry bread had been born. When Navajos returned to the reservation that had been carved out for them, fry bread came, too.

Product Basics:

• Lacto-vegetarian.
• All natural, preservative-free.
• No flavor enhancers. Nothing added, nothing taken away.
• Package contains fry bread mix & a chile de arbol (for use or garnish).
• Easy instructions, serving suggestions & recipe included on label.
• Only requires: water & oil for frying.
• Preparation time: 5 minutes.
• Cooking time: 2 minutes per round.
• Ingredients: white flour, shortening, baking powder & salt.
• 18 oz./510 gm.