dough gob
A regional US term for frybread — that deep-fried dough staple common across Native American communities and parts of the American Southwest and Plains.
Definitions
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.
Grandma whipped up a dough gob so fast it was on the plate before I even sat down.
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(US) Frybread.
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- 86%
A US regional variant name for frybread — that beloved deep-fried dough found at fairs, powwows, and family gatherings across parts of America. Whether you call it frybread, dough gob, or dough goddy, the result is the same: golden-brown fried dough that's crispy outside and pillowy inside. The 'goddy' suffix gives it an endearing, homespun quality that speaks to its comfort-food status in communities where the term is used.
- 75%
(US) A form of frybread.
- 67%
(US) A Native American food, found throughout the United States, a leavened flat dough fried or deep-fried in oil, shortening, or lard.
- 66%
An American regional term for a type of frybread — a simple, rustic fried dough that appears under various names across Native American, Southern, and Appalachian foodways. Holy poke is the kind of name that sticks in local memory, passed down through community cooking rather than cookbooks. Whether the 'holy' refers to holes poked in the dough before frying or is simply an exclamation at how good it tastes is a matter of local debate.