Without a doubt, I believe Frybread to be the great emancipator of North American delicacies. Much like the Indigenous people and our culture, it has become the great substance of our most trying times and, even more, our most beautiful triumphs.
Made with a little water, some flour, and a lot of perseverance, it will always be the common foodstuff for the uncommon palate.
But, even in Oklahoma, it is a basic treat that many people don’t do well. You would think it would be a basic part of our grand culinary DNA, but it seems that outside of a restaurant in Shawnee, a few food trucks around town, and a whole mess of small-time part-time chefs (usually setting by a roadside stand for a few dollars), it's a hard dish to do right.