With the current climate and food shortage situation I thought it might be helpful to learn a quick and easy bread recipe that can be made with very few ingredients.
Navajo flat bread is delicious and easier than you would think to make. Especially if you’re out of yeast, like I am, as baking soda is the leavening ingredient. And who doesn’t have baking soda lying around?
- 2 cups All purpose flour
- 1 1/4 cup or less lukewarm water
- 1 Tbsp baking soda
- 1 tsp kosher salt
- Oil, butter or shortening for frying the bread
Mix flour, baking soda and salt together in a bowl.
Slowly add the lukewarm water until the dough is slightly tacky. Take care not to add too much water as you may not need all of it.
TIP: Check the temperature of the water with a meat thermometer and aim for it to be around 100F or 37C
Knead the dough a few times
Cover and set aside in a greased bowl for 30-60 mins (I left mine a little over an hour and it was fine)
Separate into 6 small balls and roll out on a floured surface until they are pretty thin. (Don’t be afraid to use flour as it’s pretty sticky without it)
TRICK: If you want to conserve your flour, roll the flatbread out in between parchment paper or plastic wrap.
Heat pan with the oil/butter/ shortening and fry on each side a few minutes until golden brown.
Enjoy the flat bread fresh or freeze to eat later.
Technique: If you want to freeze some flat bread for later, wait until they are completely cool and then wrap tightly in tin foil or plastic wrap. Good for up to 3 months just don’t forget to write the date on them.
These are pretty neutral and do well with both sweet and savory meals. Because my family has a sweet tooth, I added powdered sugar and homemade Instant Pot strawberry jam to ours. But I think garlic butter or sprinkled cheese would satisfy even the pickiest eater!
I hope this has inspired you to think outside of the box while our usual groceries are sold out. Share below any creative ideas this might have inspired for your dinner tonight!