Side Dish: Canada – Nunavut – Inuit Fry Bread

Serving Size: 6

Approximate Time

Prep 15 min

Cook 15 min

Additional 20 min

Total 50 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (6 g) fine salt
- 1 tbsp (12 g) granulated sugar (optional)
- 2 tbsp (30 ml) melted butter or vegetable shortening
- 1 1/4 cups (300 ml) warm water, plus 1-2 tbsp (15-30 ml) more if needed
- 2 to 3 cups (480-720 ml) neutral oil for frying (vegetable oil, canola, or rendered seal/lard where available)
- 1 cup (250 g) local jam or berry preserves (cloudberry jam, mixed berry, or your choice), for serving
- 1 cup (150 g) fresh or thawed local berries (optional), for serving

Instructions

Short Description:
Simple, golden-fried dough made with pantry staples and served warm as a side; commonly enjoyed with local jams or fresh berries in Nunavut. This version is quick, puffy, and fried until crisp on the outside and soft inside.

Regional Notes:
This Nunavut-style fry bread uses basic ingredients reliably available in northern communities—flour, baking powder, salt, and water—and is fried until golden. It is often served with local preserves or wild berries (such as cloudberries or crowberries), which add a distinct Arctic flavor compared with more southerly variations.

1. In a large bowl combine the flour, baking powder, salt, and sugar (if using). Whisk to distribute evenly.
2. Stir in the melted butter or shortening. Pour in 1 1/4 cups (300 ml) warm water and mix with a wooden spoon until a shaggy dough forms. If dough is too dry, add water 1 tbsp (15 ml) at a time until it comes together but is still slightly sticky.
3. Turn the dough onto a lightly floured surface and knead gently 6–8 times to smooth; do not overwork. Shape into a ball, cover with a clean towel, and let rest 15–20 minutes.
4. Meanwhile, heat oil in a heavy skillet or deep pot to 350°F (175°C). Use enough oil for 1/2 to 1 inch (1.3–2.5 cm) depth for shallow frying, or 2–3 inches (5–7.5 cm) for deep frying.
5. Divide the rested dough into 6 equal pieces. On a lightly floured surface, gently flatten each piece into a round about 1/4 inch (6 mm) thick; the centers may be slightly thicker than the edges so they puff while frying.
6. Fry 2–3 pieces at a time (do not overcrowd) until golden brown on the first side, about 1 1/2–2 minutes, then flip and cook another 1–2 minutes until evenly golden. Adjust heat to maintain oil at 325–350°F (160–175°C) so the interior cooks through without burning the exterior.
7. Transfer fried bread to a wire rack or paper-towel–lined tray to drain. Repeat with remaining pieces.
8. Serve warm as a side: split or tear open and top with local jam or fresh berries. Fry bread is also delicious plain, with butter, or sprinkled with a little sugar.