Navajo Flatbreads Food

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.

NAVAJO FRIED BREAD

Steps:

• Combine dry ingredients in a large mixing bowl.
• Add water to make a soft dough, knead lightly.
• Make 1 inch balls of dough and roll / pat into flat circle (a tortilla shape)1/4 inch thick.
• Heat shortening in a frying pan until very hot. If you flick a drop of water into the oil and it makes that popping noise, you'll know its hot)
• Gently place dough into oil and cook until both sides are golden brown.
• Sprinkle fried bread with powdered sugar and drizzle honey of the top.
• Serve hot.

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.