Annie's Noms

Dessert with a sprinkle of beauty.

Daring Baker’s Challenge: February – Flatbread

By 34 Comments

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!

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Daring Baker’s Challenge: February – Flatbread

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
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

  1. 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.
  2. Start mixing the dough from the centre, bringing in flour from the outside gradually until a soft dough forms.
  3. 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.
  4. Leave the dough to relax for about 30 minutes.
  5. 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.
  6. Flatten the dough first with a rolling pin and then use your hands to stretch and flatten the dough more.
  7. Preheat the oven to 100 degrees C and line a baking tray.
  8. 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!
  9. Place cooked flatbreads on your baking tray and into the oven to keep warm whilst you cook the remaining dough.
  10. Once you've cooked all of the flatbreads serve immediately with curry, soup, whatever you fancy!!

Recipe 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!

Comments

  2. Gourmet Getaways says

    Oh these look so nice!!! You have done such a great job with the challenge. I would love to be eating that curry with them too! I made Grissini for the challenge, Pop over to my site and say hi, I would love it if you would link your story to mine with the Daring Baker linky tool.

    Reply

  4. bj says

    We lived on the Navajo Indian Reservation for awhile years ago and I learned to make Navajo FRY Bread that is OUT OF THIS WORLD. We also learned to make Navajo Tacos, made with regular taco "stuff" but using the fry bread.:)

    Over from What Cooking….

    Reply

  7. Bella @ Bella before and after says

    Looks yummy….. I've eaten these at a real Navajo reservation in California, and I'm pretty sure they were served with honey. Totally yummy!

    I like that you are serving this with curry, I mean how can you go wrong with that…. 🙂

    I'm off to check out your recipe for the curry.

    Have a wonderful day, and stop by anytime to say hello if you can.
    P.s. After coming back from an extended blogging break, I've started a 40 day challenge to get HEALTHY by my birthday. If you get a chance to check it out, I could sure use the support!
    Hugs, Bella 🙂
    Bella's 40 Day Challenge

    Reply

  9. Miz Helen says

    Annie, Your Flatbread looks awesome! We always enjoy this bread when we visit New Mexico. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

  10. Heather says

    I love Fry Bread – it is not unique to the Navajo community; many Native American groups consider it a dietary staple these days!

    Reply

  12. Ruthie Armstrong says

    Naan bread is one of my favorites!! I'm so glad you came to share at Super Saturday Show & Tell… come back again next week to party with me again 🙂 xoxo~ Ruthie

    Reply

  19. Annie Standing says

    Oooh with honey?! That sounds delicious! Unfortunately I didn't post that curry recipe as it was a bit of a fail, the recipe wasn't too good, but I have other curry recipes! 🙂

    Reply

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