Navajo Flatbreads…

Here’s the recipe, just a little note the original recipes are for ten flat breads and I just wanted five you know?  So I halved the quantities if you want ten double it up and on you go….

300g strong white flour
one heaped tablespoon of baking powder
half a teaspoon of sea salt
3 tablespoons of olive oil
150ml warm water

1/ mix flour, baking powder and salt together in a bowl with a fork, make a well in the middle and pour in the oil and water.  bring the mixture in from the sides and combine together with the fork, if you feel it’s too dry add a splash more water. 

2/When the dough is coming together flour your hands and surface and knead till it is smooth and elastic, about five to ten minutes.  put back in bowl and sprinkle with flour, cover and leave to rest I left mine about thirty minutes.

3/ Divide dough into five equal sized balls, lightly oil your hands and squash each one down with your palm.  Slap the dough between your hands and shape in circular motions, they don’t have to be perfect but aim for a round about 1cm thick.

4/ Heat a non-stick pan and stick each flat bread in (dry pan) for about two to three minutes each side, we want them to be golden and puffed up.

5/ Enjoy them while they’re warm and they can go with whatever you like!