Annie's Noms

Dessert with a sprinkle of beauty.

  • Home
  • About
    • Why Food Blogging?
    • Contact
    • FAQ
  • Blog
  • Recipes
  • Beauty
  • Conversions
    • Cup to Gram Conversions
    • UK/US Substitutions
    • Oven Temperatures
  • Privacy Policy

Daring Baker’s Challenge: February – Flatbread

27.2.13 By Annie N

Jump to Recipe Print Recipe
Navajo Flatbread

Sarah of All Our Fingers In The Pie was our February 2013 Daring Bakers’ host and she challenged us to use our creativity to make our own Crisp Crackers and Flatbreads!

I decided to make something called “Navajo”. They are a cross between Indian and Mexican flatbreads and can be eaten at breakfast, lunch or dinner. We decided to serve ours with a curry. This is the recipe fail curry I was telling you about here.

These were meant to be lovely and crisp, but they turned out crisp on the outside and soft in the middle because they rose wayyyyy more than I thought they would!! When I was rolling them out they looked lovely and thin, just like they should have been, but they really puffed up in the pan. They were still delicious though and I’d definitely make them again!

Daring Baker’s Challenge: February – Flatbread

Print Recipe
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Servings 10

Ingredients
  

  • 300 g bread flour, plus extra for dusting
  • 1/4 tsp salt
  • 1 tbsp baking powder
  • 1 tsp dried herbs, I used parsley and thyme
  • 75 ml water
  • 3 tbsp olive oil

Instructions
 

  • Place the flour, salt, baking powder and herbs into a medium sized bowl and mix until combined. Make a well in the middle and then add the water and oil into the centre.
  • Start mixing the dough from the centre, bringing in flour from the outside gradually until a soft dough forms.
  • Lightly flour your worktop and then turn the dough out. Knead for 5-6 minutes until the dough is soft and not sticky any more. It should be lovely and elastic.
  • Leave the dough to relax for about 30 minutes.
  • Once relaxed, split the dough into even balls, they should be 1/2cm thick. As I said, I made mine too thick and made 6, but you'll probably get 10.
  • Flatten the dough first with a rolling pin and then use your hands to stretch and flatten the dough more.
  • Preheat the oven to 100 degrees C and line a baking tray.
  • Heat a non-stick frying pan over a low/medium heat. You'll need to cook in batches. Place 2 flatbreads into the hot pan and cook for about 2 minutes per side, until risen, bubbly and golden. Some parts of your flatbread should have dark patches, this adds to the flavour!
  • Place cooked flatbreads on your baking tray and into the oven to keep warm whilst you cook the remaining dough.
  • Once you've cooked all of the flatbreads serve immediately with curry, soup, whatever you fancy!!

Notes

Recipe adapted from JamieOliver.com - http://www.jamieoliver.com/recipes/bread-recipes/navajo-flatbreads
Navajo Flatbread Navajo Flatbread

Enjoy 🙂

I link up at these great Link Parties!

Share this:

  • Facebook
  • Twitter
  • Pinterest

Filed Under: Appetizers, Bread, Quick Breads, Recipes, Side Dishes Tagged With: bread, flatbread, navajo, quick bread, side dish

« Chicken Taco Bake
Milky Way Cookies »
Meet Annie
Recipe Developer, Food Photographer, Writer, lover of dessert and beauty! Photo
More about me...
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Categories

Archives

Popular Posts

My Banana Caramel French Toast is super easy to make as it uses store bought caramel sauce to caramelize the bananas! The sweet, sticky caramel mix is then put on to crisp, fried Brioche to create a decadent breakfast!

Banana Caramel French Toast + BIG NEWS!

Top 5 Drugstore Foundations | Annie's Noms

Top 5 Drugstore Foundations

I took my favourite brownies, added a little peppermint and then sprinkled a chocolatey crumble mix on top to create these divine crumb bars!

Mint Chocolate Brownie Crumb Cake

Cadbury Creme Egg Cupcakes

Rich and velvety smooth Pumpkin Spice Hot Chocolate is THE beverage to get you through any cold Autumn night. Sweet, rich and spicy, it also has real pumpkin in!

Pumpkin Spice Hot Chocolate

These Strawberry Cheesecake Overnight Oats are super easy to throw together and become the most amazing, creamy, fruit filled breakfast. All the flavours of cheesecake in a healthy breakfast!

Strawberry Cheesecake Overnight Oats

About

Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! More…

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Recent recipes

This Vegan Lemon Coconut Layer Cake combines a soft, flavourful lemon sponge, whipped coconut vanilla frosting and has a toasted coconut coating on the sides. It is the perfect cake for a birthday or Spring gathering.
This Vegan Lemon Drizzle Cake is as delicious as the regular version, super easy to make and perfect to devour with your afternoon coffee. You really would not know it's vegan!
This Festive Spiced Soda Bread is a Christmassy twist on a classic Irish soda bread. Full of currants, sultanas, raisins, mixed peel and cranberries, it's flavourful, soft and perfect with a good serving of butter!

Copyright © 2023 Annie Ngai - Privacy Policy

 

Loading Comments...