NAVAJO FLATBREADS
A cross between Indian naan breads and Mexican tortillas, these flatbreads are brilliantly simple
Provided by Jamie Oliver
Categories Sides Jamie's America Bread American
Time 35m
Yield 10
Number Of Ingredients 4
Steps:
- 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, baking powder and herbs or spices (if using) in a large bowl with 1 heaped teaspoon of sea salt, 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.
Nutrition Facts : Calories 277 calories, Fat 8.6 g fat, SaturatedFat 1.3 g saturated fat, Protein 6.9 g protein, Carbohydrate 45.8 g carbohydrate, Sugar 0.8 g sugar, Sodium 0.93 g salt, Fiber 1.8 g fibre
NAVAHO INDIAN FRY BREAD
A fried bread that I learned to make while working on the Navaho reservation. Can be used as a main dish bread or as a dessert with honey or jam.
Provided by maddy03
Categories Bread Quick Bread Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a heavy skillet to 350 degrees F (175 degrees C).
- Sift flour, baking powder, powdered milk, and salt together in a large bowl. Pour water over flour mixture and stir until a sticky dough forms. Form dough into a ball using floured hands.
- Fry the dough in the hot oil until browned, 3 to 4 minutes per side. Transfer fry bread to a paper towel-lined plate to drain.
Nutrition Facts : Calories 52.5 calories, Carbohydrate 0.6 g, Cholesterol 0.6 mg, Fat 5.7 g, Protein 0.2 g, SaturatedFat 0.8 g, Sodium 270.6 mg, Sugar 0.3 g
NAVAJO FRY BREAD II
As far as I know this is the original recipe for Navajo Bread. It's is great with honey and butter. The Navajo put chiles, cheese, onion, lettuce and beans on it, and call them Nava Tacos.
Provided by SAUNDRA
Categories Bread Quick Bread Recipes
Time 40m
Yield 9
Number Of Ingredients 5
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.
Nutrition Facts : Calories 281 calories, Carbohydrate 46.4 g, Cholesterol 5.4 mg, Fat 6.8 g, Fiber 1.5 g, Protein 8 g, SaturatedFat 1.6 g, Sodium 1914.9 mg, Sugar 3.3 g
3-INGREDIENT FLAKY FLATBREAD
Just three ingredients get you more flaky layers than you can count.
Provided by Molly Baz
Categories 3-Ingredient Recipes Bread Flat Bread
Yield Makes 6 pieces
Number Of Ingredients 5
Steps:
- Whisk flour, salt, and baking powder in a large bowl. Make a well in the center and slowly add 2/3 cup water, mixing with your hands or a wooden spoon, until a shaggy dough forms. Knead dough in bowl until smooth and elastic, about 4 minutes. Transfer dough to a clean work surface. Wipe out bowl and grease lightly with oil. Return dough to bowl, cover with a kitchen towel, and let rest 30 minutes.
- Turn out dough onto a clean work surface. Using a bench scraper or large knife, cut into 6 equal pieces. Shape into balls, cover, and let rest 15 minutes more.
- Grease a large cookie sheet or the underside of a rimmed baking sheet with 1 Tbsp. butter. Line another rimmed baking sheet with parchment.
- Place 1 piece of dough on prepared cookie sheet. Pat down to a flat oval with your fingertips, then smear 2 Tbsp. butter over dough. Press and slide dough outward with your fingertips, stretching to a very thin oval, about 12x10".
- Starting at 1 long end, roll dough over itself to create a long tube about 1" wide; flatten slightly. Starting at 1 short end, roll into a coil like a jelly roll. Transfer to parchment-lined sheet; cover with a kitchen towel. Repeat with remaining dough. Freeze, covered, 15 minutes.
- Working one at a time, turn coil on its side and flatten to a disc with your palm. Using a rolling pin, roll into a rough oval about 8x4". Transfer to freezer. Repeat with remaining coils and freeze until ready to use.
- Heat 1 Tbsp. butter in a griddle or large nonstick skillet over medium-high. Add 2 pieces of dough, reduce heat to medium, and cook flatbread until bottom is golden brown with large bubbles forming underneath, about 3 minutes. Flip and continue to cook until second side is golden brown, about 1 minute more. Repeat with remaining dough, adding 1 Tbsp. butter before each batch.
NAVAJO FLATBREADS WITH SUMAC ZA'ATAR
A cross between Indian naan and Mexican tortillas, these traditional Navajo flatbreads are made with RawSpiceBar's sumac spice & herbs blends.
Provided by RawSpiceBar
Categories Breads
Time 35m
Yield 2 persons, 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix flour, baking powder, salt, and 1/2 of RawSpiceBar's Sumac Za'atar.
- 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.
- Using 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.
- Sprinkle finished flatbreads with remaining 1/2 of RawSpiceBar's Sumac Za'atar packet or add spices to olive oil and dip flatbreads in as you eat. Serve as soon as they are ready- these flatbreads are best right out of the pan. Dip them in the broth of your posole, roll them up with chunks of veggies or meat or dip and, most importantly, be creative- enjoy!
Nutrition Facts : Calories 1860.6, Fat 84.1, SaturatedFat 11.7, Sodium 3424.9, Carbohydrate 241.8, Fiber 8.5, Sugar 0.8, Protein 32.3
NAVAJO FLATBREADS WITH SUMAC & HERBS
A cross between Indian naan and Mexican tortillas, these traditional Navajo flatbreads include a sumac spice & herb twist, perfect for sopping up pozole. We've created a tangy sumac and herb blend for these light and fluffy Navajo flatbreads, which are perfect for sopping up delicious broth and chunks of vegetable or beef from our New Mexican posole. The New Mexican inspired herbs included in the monthly box include Mexican oregano, sage, rosemary, and fennel plus a tangy, peppery twist of sumac spice, peppercorns and cinnamon. Apparently, in the old days, if a Navajo woman couldn't whip up a batch of fluffy flatbreads, her marriage chances were low. Luckily, these are super easy to make.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 374.8, Fat 10.9, SaturatedFat 1.5, Sodium 428.9, Carbohydrate 60, Fiber 2.1, Sugar 0.2, Protein 8.1
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