Navajo Flatbread
Tags: Bread
Yield: 6
- 2 cups flour
- 1 - 1 1/4 cup of lukewarm water
- 1 tablespoon baking powder
- 1 tsp kosher salt
- 1 tablespoon oil/butter/shortening
- Mix dry ingredients together and add most water, mix and add water until it has the consistency of tacky pizza dough.
- Knead for a few minutes.
- Let rest in greased bowl for 30- 60 minutes.
- Divide into 6 pieces and roll out on floured surface thin. (Tortilla thickness)
- Hear griddle to 350F.
- Cook until golden brown spots and flip, cooking until done.
- They can be made ahead and kept under a flour towel or frozen for later use.
