Living in Arizona, I certainly get my fill of fry bread, but I never get tired of it. There are vendors at every carnival, rodeo, street fairs, etc. And you can get it topped any way you like or just eat it plain!
My favorite place to buy fry bread is from one of the vendors in the parking lot at San Xavier Mission del Bac (White Dove of the Desert) Mission in Tucson. They are fried in large iron kettles over a mesquite fire, and they are to die for!
I have recently seen some recipes for Indian Fry Bread that call for yeast. I have never seen a Native American make fry bread with yeast, at least not in Arizona. I can’t imagine that they would even taste remotely like the fry bread I know.
Each completed fry bread may be topped with refried beans, chili, confectioners’ sugar or honey. If making a savory fry bread, top the refried beans with diced tomatoes, shredded lettuce and shredded cheese. It makes a complete meal. If desired, the rounds may be folded over after topping and eaten that way. It’s really easier to eat them if they are folded in half, but it’s all a matter of preference.
The cooked fry bread can also be frozen and then simply reheated in the microwave.