Maybe quarantine and coronavirus have got you in the mood to cook, or perhaps you’ve always been a baker at heart. Well, here’s a recipe for what is promised to be the easiest bread you can ever make–Navajo flatbreads.

How A Chef Describes This Bread

Jamie Oliver is a renowned British chef, with books and shows. In his cookbook, Jamie’s America, he describes Navajo flatbreads as “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.” He goes on to say that “in the old days,” there was a relationship test attached to these breads. Oliver says that “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!” (1)

The Origins Of This Bread Recipe

Brandon Johnson owns The Brass Kettle in Aberdeen, South Dakota. Even though he’s had to close his dining room due to Covid-19, he’s still thinking of others. “Looking at the shortages going on, I just put it on Facebook hoping it helps someone,” Johnson says. “People are sharing their stories, and talking about living on hard times, and even just bread shortages . . . by connecting with other people across the world they feel a little bit better together.” His grandma used to make this bread for their family. Growing up with not much money, sometimes this was all he had to eat for the day. He hopes it will provide the same nourishment to others. “If people can use it and it can help somebody, then the job is done, that’s the whole intention of it.” (2)

Ingredients

• 2 cups all-purpose flour
• 1 1/4 cups of lukewarm water 
• 2 teaspoons of oil (try vegetable oil or shortening)
• 1 Tablespoon of baking powder
• 1 teaspoon of salt
• Mixing bowl
• Griddle or cast-iron skillet (3)

Directions

1. 1. Mix together the dry ingredients in a mixing bowl
   2. Add in the oil or shortening
   3. Pour most of the water into the bowl
   4. Stir water, oil, and dry ingredients together
   5. Continue slowly adding in the water as you blend the ingredients together
      1. 1. When the mixture has the consistency of uncooked pizza dough–slightly sticky–then it’s ready
   6. Knead the dough together for a few minutes
   7. Let the dough rest in the greased bowl for 30 – 60 minutes
   8. Divide your dough into six segments
   9. Roll out each segment flat. (The thickness of each section of dough should be about the same thickness as a tortilla) Tip: Roll each flatbread out onto a floured surface

1. Heat your cooking surface–griddle or cast-iron skillet–to 350℉
2. Add a tablespoon of oil to the pan for greasing
3. Place your flatbreads onto the pan or skillet
4.  Cook until you see golden-brown spots
5. Flip your flatbreads
6. Cook them until finished
7.  Eat and enjoy!

(3)

Notes On The Recipe

There are options when it comes to storing these Navajo flatbreads. They can be kept for two days under a flour sack towel. They can also be frozen, inside a freezer-safe bag (3)