The story of how Navajo frybread came to be is a tragic one. When Native Americans of Arizona were forced to relocate to New Mexico, not only did they have to walk 300 miles, they found a land that couldn't grow their vegetables. The U.S. government gave the Navajo flour, sugar and lard to keep them from starving. That combination was used to create this bread.
The flat, doughy bread, as indicated by its name, is fried in a skillet, and may be eaten with a topping like honey or powdered sugar. (A dish that's essentially frybread topped with cinnamon and sugar is called an "elephant ear" at Midwest fairs.)
Native Americans, however, use the frybread like a taco, folding it in half to cradle venison or beef in a Navajo sandwich. If you see a roadside stand selling frybread as you drive through the desert near national parks, pull over immediately!