Navajo Fry Bread

(33 votes, average: 3.64 out of 5)

Print this recipe


Categories: Quick Breads and Muffins, Specialty Breads

Navajo Fry Bread

Fry bread was born out of the sad history of the Diné Bikéyah, or Navajo people, as they are called by Westerners. The Navajo were captured by the US government and forced to relocate near Fort Sumner. Supplies provided by the government were scarce, and included lard, flour, salt, sugar, baking powder or yeast, and powdered milk. These ingredients were used to make what has become the best known food of the Native people of this region of the country – fry bread.Eating this bread is a tribute to the suffering and innovation of those who survived.

Naomi’s family lived on a Navajo reservation as a young girl, and this was one of her favorite meals.
Because of the nature of gf flours, you’ll want to make several small batches of this, if you need more than 4 fry breads, rather than trying to make one large batch.


1 cup (4oz or 113g) Better Batter Gluten Free Flour
1/4 tsp. salt
1 tsp. powdered milk
1 tsp. baking powder
1 cup water
Vegetable oil for frying


Heat about 1 inch of vegetable oil to about 350 degrees in a skillet or cast iron pan before you begin.

Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump. This will be extremely sticky!

Flour your hands. Separate the dough into 4 pieces and roll in more flour. The inside of the dough ball should still be extremely sticky after it is formed, while the outside will be well floured.

Using your floured hands on a floured surface pat, roll or and form each piece into a disk of about 5 to 7 inches in diameter.

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.

You may keep this warm in a 200 degree oven for up to an hour, if making several batches.


Leave a comment
  1. Christa 17. Feb, 2012 at 11:51 am #

    With just one cup of flour, and one of water, the dough seemed awfully wet! I ended up adding about 1/2c or a little more to the mix before it became anything at all resembling a ‘clump’. I also had to switch to a hand-mixer. After a couple minutes of mixing with a fork, I thought my shoulder was going to fall off.

    On the flip side, I also made them into smaller disks, and that worked great. Sprinkled with powdered sugar, and they were rather tasty.

    • Naomi
      naomi 17. Feb, 2012 at 12:03 pm #

      HI, Christa!

      the dough is supposed to start out very wet – as you stir it thickens considerably. fry bread dough in general is wet! glad your tweak worked though!!

  2. berrygood 20. Mar, 2013 at 8:24 pm #

    Thank you! I made this today and they were delicious. I never thought we would able to eat fry bread again! I did have some trouble carrying the droopy dough to the pan. Any tips?

    • Naomi
      Naomi 26. Mar, 2013 at 10:03 am #

      I always do what my mother and grandmother did: make the dough *right* next to the pan!


  1. Gluten Free Navajo Fry Bread  | Homestead Style - 06. Oct, 2012

    […] but since we are gluten free I thought we’d miss out this year until I found this recipe on Better Batter!  I hope all of you enjoy it as well. “Because of the nature of gf flours, you’ll want to […]

Leave a Reply

You must be logged in to post a comment.