fried bread
(US) A Native American food, found throughout the United States, a leavened flat dough fried or deep-fried in oil, shortening, or lard.
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(US) A Native American food, found throughout the United States, a leavened flat dough fried or deep-fried in oil, shortening, or lard.
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(UK) Bread sliced and fried in oil, part of a full English breakfast.
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UK and Irish slang — Cockney, Scouse, Geordie, Yorkshire, Glaswegian, Brummie, Welsh, West Country, plus Irish English. Centuries of regional dialects feeding into modern British and Irish street talk.
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- Indian bread69%
(Canada, US) Unleavened bread made and consumed by indigenous peoples of the Americas; bannock.
- friedcake68%
(US) A small deep-fried pastry.
- friedcake67%
An American regional term for a small deep-fried pastry — essentially a doughnut or fritter by another name, common especially in the Midwest and Northeast. Friedcakes were a staple of early American baking, made by dropping spiced dough into hot fat and frying until golden. While 'doughnut' has largely taken over, friedcake persists in older cookbooks, rural dialects, and family recipe cards where it marks a connection to pre-industrial home cooking traditions.
- dough gob67%
A regional US term for frybread — that deep-fried dough staple common across Native American communities and parts of the American Southwest and Plains. Frybread is golden, chewy, slightly crispy on the outside, and absolutely delicious with savory toppings or honey and powdered sugar. 'Dough gob' is the informal, no-frills name for the same thing, giving it a rough-and-ready charm that fits the campfire, roadside-stand vibe.