Navajo Flatbreads Recipes

NAVAJO FLATBREADS

Steps:

• These flatbreads are a sort of cross between Indian naan breads and Mexican tortillas. They're used for breakfast, lunch or dinner and carry, complement or mop up whatever is being served with them. Apparently, in the old days, if a Navajo woman couldn't whip up a batch of fluffy flatbreads, her chances of marrying a decent bloke were pretty low. No pressure! These are brilliantly simple to make.
• Mix your flour, baking powder and herbs or spices (if using) in a large bowl with 1 heaped teaspoon of sea salt, using a fork. Make a well in the centre, then pour in the olive oil and about 150ml of warm water. Use the fork to gradually bring in the flour from the edge of the bowl, and add another splash of water if you think it's too dry. Once it starts to combine, wet your hands and use them to really bring it all together until you have a nice ball of dough.
• Dust your hands and a clean work surface with flour and knead the dough with your hands until it is smooth and elastic. This will take about 5 to 10 minutes. Pop the dough back into the bowl, dust it with a bit more flour, then cover and leave to relax.
• Divide your dough into 10 equal-sized balls, then lightly oil your hands and squeeze each ball between your palms to flatten them slightly. Dust with a little flour as you go, and pat and slap the dough from the palm of one hand to the top of the other. Turn and twist the dough about in a circular movement as you go and keep slapping from hand to hand - each flatbread should be about 1cm thick. You'll probably mess up a few, but practice makes perfect.
• Normally the flatbreads are cooked as you're making them. You can do this on a barbecue or in a non-stick frying pan on a medium heat. Cook them for a few minutes on each side and check the underside - you want them to puff up with a nice bit of golden colour. Keep them warm in a basket covered with a tea towel until you're ready to serve them.
• Serve them while they're lovely and warm, or you can reheat them with anything from burgers, to stews and soups, to salads.

AUTHENTIC NAVAJO INDIAN FRY BREAD (TACO BREAD)

Steps:

• In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.
• Mix together dry ingredients in a large bowl; *see note about salt.
• Gradually add warm milk and mix to make a soft dough.
• When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.
• Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.
• Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.
• Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).
• You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.

NAVAJO FRY BREAD II

Steps:

• In a large heavy bottomed frying pan, heat 1 inch of vegetable oil or lard to 365 degrees F (185 degrees C).
• In a large mixing bowl, combine flour, baking powder, salt and milk; mix well. When the dough has pulled together, form it into small balls and pat them flat.
• Place 3 or 4 at a time into the hot oil. When the rounds begin to bubble, flip them over and cook until golden. Drain on paper towels and serve hot.

NAVAJO FRY BREAD - TRADITIONAL

Steps:

• Mix the flour, baking powder and salt in a large bowl. Gradually stir in the water and work it in, adding more water a little at a time, if needed.
• Knead by hand until soft but not sticky. Form the dough into a round ball, cover and let stand for about 30 minutes. Shape into 2" balls.
• Heat shortening or cooking oil in a 1 1/2 " deep frying pan until hot.
• Flatten each ball of dough by patting and stretching into a pizza shape. Carefully place the dough into the hot oil.
• Fry until edges of the bread are golden and turn to cook the other side. Makes 4-5 pieces.
• Layer the beans, chilis, onion, tomato,lettuce, cheese and if desired sour cream dollops on top of each piece of fry bread to make Navajo (or Indian) Tacos
• Fry bread may be served with stews or drizzled with honey or powdered sugar for dessert. Many Navajo cooks prefer to use "Bluebird" a high-gluten flour, in this recipe. Variations: The Navajo Nation in Window Rock serves a taco topped with chicken, chili beans without the beef and the remaining ingredients.

NAVAJO FLATBREADS WITH SUMAC ZA'ATAR

Steps:

• Mix flour, baking powder, salt, and 1/2 of RawSpiceBar's Sumac Za'atar.
• Slowly pour in the olive oil, mixing while pouring. Add the warm water and mix again until the dough comes together into a ball.
• Knead dough continuously for 5-10 minutes. Add flour to coat as you go along and continuously fold the dough in half from either side; the dough will be firm and this is normal.
• Once kneaded, allow to rest for 10-15 minutes.
• Transfer the risen dough onto a floured surface. Punch to allow accumulated air to escape.
• Divide the dough into 10 pieces, forming each into a ball.
• Using the heels of your hands, flatten the balls from either side. Use your thumb and index finger to fully flatten and stretch the dough into a 6″ diameter.
• Turn the grill or cast iron pan, if you have one, to medium high heat. Brush with oil.
• Add the flatbreads a few at a time, allowing space between each. Leave for 2-3 minutes until golden brown and slightly puffy on either side.
• Sprinkle finished flatbreads with remaining 1/2 of RawSpiceBar's Sumac Za'atar packet or add spices to olive oil and dip flatbreads in as you eat. Serve as soon as they are ready- these flatbreads are best right out of the pan. Dip them in the broth of your posole, roll them up with chunks of veggies or meat or dip and, most importantly, be creative- enjoy!

NAVAJO FLATBREADS WITH SUMAC & HERBS

Steps:

• Mix flour, baking powder, salt, and 1/2 of RawSpiceBar's sumac spice & herbs together.
• Slowly pour in the olive oil, mixing while pouring. Add the warm water and mix again until the dough comes together into a ball.
• Knead dough continuously for 5-10 minutes. Add flour to coat as you go along and continuously fold the dough in half from either side; the dough will be firm and this is normal.
• Once kneaded, allow to rest for 10-15 minutes.
• Transfer the risen dough onto a floured surface. Punch to allow accumulated air to escape.
• Divide the dough into 10 pieces, forming each into a ball.
• sing the heels of your hands, flatten the balls from either side. Use your thumb and index finger to fully flatten and stretch the dough into a 6″ diameter.
• Turn the grill or cast iron pan, if you have one, to medium high heat. Brush with oil.
• Add the flatbreads a few at a time, allowing space between each. Leave for 2-3 minutes until golden brown and slightly puffy on either side.