Q&A for How to Make Ojibwe Style Frybread

Yes. Using a deep fryer to make Ojibwe-style bread is actually preferred, since it is easier to fry in.

Most sachets of dried yeast contain 7g (0.2oz), so recipes almost always assume that you will be using a 7g sachet.

If you're saving it for 'another time', you can wrap dough in wax paper and then enclose it in a plastic baggie or wrap in the fridge for a couple of days or in the freezer for up to 6 months. Also, if your frying pan is occupied and you want to use the dough on the same day, take a very slight damp cloth and drape it over a bowl where the extra dough is sitting in until you're ready to work with it.

Actually, bannock was baked by the Ojibwe, not fried. It was offered in place of fry bread.

I have had fry bread made by Standing Rock Tribe Lakota Nation, Northern Cheyenne, even the Inuipiaks in Northwestern Arctic Borough in Alaska. They all were based upon a dough rather than a batter that would produce a funnel cake if deep-fried or pan-fried. I prefer the Lakota and Inupiak yeast-risen dough because it made for a more delicious, almost donut-like pastry that would then be drizzled with a thick wild blueberry sauce. Delish!