Saturday, 20 October 2012

Navajo flatbreads (0 colours)

These are quite filling and perfect for dipping into soups and stews. They can be eaten hot or cold. We preferred them warm and heated them in the microwave for 30 seconds before serving.

Strong white bread flour - 600 g
Baking powder - 2 tbsp
Salt - 1 tsp
Olive oil - 6 tbsp
Warm water - 250 ml
Flour for dusting

1) Sieve the flour, baking powder and salt into a large bowl and stir well. Make a well and pour in the olive oil and 150ml of the water.
2) Using a fork, gradually combine the liquid with the dry ingredients. Add more water if necessary, until the dough forms a dough that can be used to clean the sides of the bowl.
3) Place the dough on a floured surface and knead for 5 to 10 minutes. Form the dough into a ball and place it back in the mixing bowl with a damp tea towel on top of the bowl. Leave in a warm place for a couple of hours.
4) Divide the dough into 10 pieces and shape into flatbreads less than 1cm thick by flattening them between the palms of your hands and stretching them between your fingers. Heat a non-stick frying pan (with no oil) and cook for 5 to 10 minutes on each side until golden. Makes 10.

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