Four Cents Frybread

From Roast Elk with Blueberry Sauce

Four cents frybread


  • 2 cups flour (white or whole wheat)
  • 2 Tbsp baking powder
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1 cup water
  • 1 Tbsp oil


Combine dry ingredients in a bowl. Make a well and add water. Stir mixture until water is incorporated. It will be a very sticky, rustic dough.

In a cast-iron skillet, heat the oil over medium heat. Plop the dough right into the pan and use a fork to flatten it out into a roundish shape, until it is a uniform thickness. Once the bottom is golden brown (after about 5 minutes), flip the dough and fry on the other side until it is golden brown, about 5 minutes. Serve immediately with butter, or jam.

Printable Recipe


  1. Roast elk with blueberry sauce | Soph n' Stuff - April 11, 2013

    […] Four Cents Frybread […]

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