Navajo Flatbread

Instructions:

1. Mix Dry Ingredients:

• In a large bowl, combine the flour, baking powder, and kosher salt.

1. Add Water:

• Gradually add most of the lukewarm water to the dry ingredients and mix. Add more water as needed until the dough reaches the consistency of tacky pizza dough.

1. Knead the Dough:

• Knead the dough for a few minutes until it becomes smooth and elastic.

1. Rest the Dough:

• Place the dough in a greased bowl, cover it with a towel or plastic wrap, and let it rest for 30-60 minutes.

1. Divide the Dough:

• After resting, divide the dough into 6 equal pieces.

1. Roll Out the Dough:

• On a floured surface, roll out each piece of dough until it is thin, similar to a tortilla.

1. Heat the Griddle:

• Heat a griddle or skillet to 350°F (medium-high heat).

1. Cook the Flatbreads:

• Cook each piece of dough on the griddle until golden brown spots appear on the underside. Flip and cook the other side until done. Each side should take about 1-2 minutes.

1. Storage:

• The flatbreads can be made ahead and kept under a flour towel to stay warm. They can also be frozen for later use; simply thaw and reheat when needed.