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.