When I was in 2nd grade I went to a little school in Oklahoma. One of my fondest memories was the school having a Thanksgiving “feast” where I had my first Navajo Fry Bread as one of the Native American foods. Every fall I try to make fry bread but since we are gluten free now 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 make several small batches of this, if you need more than 4 fry breads, rather than trying to make one large batch.
1 cup 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.”