Ílachkhi Saplíl Frybread
Best with: White Sonora Wheat — soft, golden, and naturally sweet
Curtesy of the Yakama Nation, this traditional Yakama frybread recipe has been passed through generations of Plateau and Columbia Plateau families. The name Ílachkhi Saplíl (pronounced ee-LAHCH-khee sah-PLEEL) honors a staple that has long nourished gatherings and celebrations. Using freshly milled Palouse Heritage White Sonora flour gives this frybread its signature warmth and lightly nutty flavor while keeping the texture soft and airy.
Ingredients
5 cups Palouse Heritage White Sonora flour
1 tsp baking powder
1 tsp salt
1 ¾ cups warm water
½ cup milk
2 cups oil (for frying)
Directions
Mix dry ingredients: In a large bowl, combine flour, baking powder, and salt.
Add liquids: Stir in warm water and milk until a soft dough forms.
Rest dough: Shape into a ball, cover, and let rest 30 minutes.
Portion: Pinch off pieces about the size of a golf ball. Roll each into a small ball, dust lightly with flour, and flatten into a circle the size of a saucer.
Heat oil: In a deep skillet or saucepan, heat oil over medium-high until a pinch of dough sizzles on contact.
Fry: Carefully lay dough circles into the hot oil. Fry until puffed and golden, then turn with tongs or a long fork to brown the other side.
Drain: Remove and place on paper towels to absorb excess oil.
Serve warm with honey, jam, or alongside savory dishes like chili or stews.
Notes
For lighter texture, ensure dough rests the full 30 minutes before frying.
White Sonora brings a mild, slightly sweet note that complements both sweet and savory toppings.
Frybread is best enjoyed fresh and shared — a reminder of the enduring food traditions of the Yakama and neighboring Plateau peoples.
