bread

navajo flatbreads

servings
10 flatbreads

method

These flatbreads are a 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. Apparently, in the old days, 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! These are brilliantly simple to make.

Mix your flour, salt, baking powder and herbs or spices (if using) in a large bowl, using a fork. Make a well in the centre, then pour in the olive oil and about 150ml of warm water. Use the fork to gradually bring in the flour from the edge of the bowl, and add another splash of water if you think it’s too dry. Once it starts to combine, wet your hands and use them to really bring it all together until you have a nice ball of dough.

Dust your hands and a clean work surface with flour and knead the dough with your hands until it is smooth and elastic. This will take about 5 to 10 minutes. Pop the dough back into the bowl, dust it with a bit more flour, then cover and leave to relax.

Divide your dough into 10 equal-sized balls, then lightly oil your hands and squeeze each ball between your palms to flatten them slightly. Dust with a little flour as you go, and pat and slap the dough from the palm of one hand to the top of the other. Turn and twist the dough about in a circular movement as you go and keep slapping from hand to hand – each flatbread should be about 1cm thick. You’ll probably mess up a few, but practice makes perfect.

Normally the flatbreads are cooked as you’re making them. You can do this on a barbecue or in a non-stick frying pan on a medium heat. Cook them for a few minutes on each side and check the underside – you want them to puff up with a nice bit of golden colour. Keep them warm in a basket covered with a tea towel until you’re ready to serve them.

Serve them while they’re lovely and warm, or you can reheat them with anything from burgers, to stews and soups, to salads.

Find out more about Jamie’s American Road Trip tv show and Jamie’s America Book

ingredients

• 600g strong white bread flour, plus extra for dusting
• 1 heaped teaspoon sea salt
• 2 heaped tablespoons baking powder
• optional: 1 teaspoon dried herbs or spices, such as thyme, parsley, sumac
or crushed fennel seeds
• 6 tablespoons olive oil

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tried this recipe or a similar one? share your tips...

1. by Deborah Bates on Sat 10 Sep 2011 @ 17:01

I have to say this is my ultimate go-to recipe for flatbreads and is great because it can be tailored (flavour-wise) for any cuisine. I don't understand the negative comments from others; I've never had any trouble with these and if I did, I would use common sense to make a pliable dough! Fantastic, easy and ready in minutes. What more can we ask for?!

2. by Bob Gibson, Emerson Iowa on Fri 09 Sep 2011 @ 17:11

I used whole wheat flour and took 400 ml of water, to the person that didnt like the recipe, if you were expecting a normal tasting bread then this is not for you, it is a rustic flatbread, not fancy. Having a Navaho aunt, she tryed this and liked it other than she could tell the differance between oil and lard.

3. by Rob on Thu 08 Sep 2011 @ 18:08

Living in Arizona, we are blessed to have fry bread here. In fact, my wife lived on the Navajo reservation for many years... I so agree with Danica... Navajo tacos are brilliant! Thanks for sharing this delicious recipe.

4. by Brandy on Mon 27 Jun 2011 @ 20:10

I lived on the reservation for 3 years and I agree the key things are giving them a good mixing until the mixture goes soft and fluffy followed smack about as you make them the right shape and hot oil! All this is what makes them so light and YUMMY! If you want a authentic meal eat with mutton stew. I had the pleasure of eating so that was made from their flock of sheep:)

5. by azelia on Wed 04 May 2011 @ 17:21

Jamie this recipe is not good...I've just wasted 600g of bread flour...150ml of water there is no way that will ever is moist enough and you say add a splash of water to most people that means a tablespoon or two I still added over 100mil and had a dry dough but manageable to make these. I've just cooked one to taste and they're awful just taste of baking powder really quite unpleasant. This is coming from someone who makes bread..and good bread at that...which I'm happy to show... Seriously re-visit this recipe..it's not good.

6. by Danica on Mon 11 Apr 2011 @ 17:36

I live around Sanders- just outside of the Navajo Res. I have a lot of Navajo friends. Fry bread is amazing (alas my celiac prevents me from eating it!) Navajo tacos are AMAZING!!! Traditionally the frybread is made with lard. And Like Jean said it is fried- hence fry bread. Not diet friendly but so good. It was interesting seeing your interview and take on my home!

7. by tatjana on Thu 07 Apr 2011 @ 12:24

how about real mexican (or tex-mex) flour tortillas made from scratch (with lard preferably)? see, my man comes from san antonio, we live in belgium and we're trying to find a good recipe for tortillas - it's impossible to get here some kind of tortillas' mix i know they use in texas (of course, they buy their own tortillas already made and they don't really have to make them at home anymore...). we tried a couple of recipes, but haven't found really reliable one yet ...

8. by Jean Campbell, California USA on Wed 17 Feb 2010 @ 22:03

There are many uses for Navajo Flatbread. You can spread honey on it (Sopepillas in Mexico). You can put chili, cheese, toppings and have Navajo Tacos. Butter and Cinnamon Sugar is yummy. Or you can use it in place of tortillas to eat Fajitas and such. Many Navajo's FRY their bread dough which causes it to be all puffy and is delicious. Driving across Interstate Highway 40 through the Navajo Reservation, you see many different places advertising Navajo Fry Bread. This I like to eat with honey. My family has always made something similar and peanut butter or jelly was the favorite items to spread on it. Thanks for the recipe.

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