Navajo flatbreads Recipe

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This Navajo flatbreads recipe is a soft and chewy recipe, which is made with baking powder instead of yeast. It’s the perfect quick bread for serving with stews, soups, and salads, ready in about 30 minutes.

Navajo flatbreads Ingredients

A simple, versatile list for a quick, no-yeast bread.

600g strong white bread flour, plus extra for dusting
2 heaped tablespoons baking powder
1 heaped teaspoon of sea salt
6 tablespoons olive oil
Approx. 150ml-200ml warm water
Optional: 1 teaspoon dried herbs or spices (like thyme, parsley, or crushed fennel seeds)

How To Make Navajo flatbreads

A step-by-step guide to these wonderfully simple and quick breads.

Mix the Dough: In a large bowl, mix the flour, baking powder, salt, and any optional herbs or spices with a fork. Make a well in the center, then pour in the olive oil and about 150ml of warm water.
Form the Dough: Use the fork to gradually bring the flour in from the sides. If the dough seems too dry, add another splash of water. Once it starts to combine, use your wet hands to bring it all together into a nice ball of dough.
Knead and Rest: On a floured surface, knead the dough for 5 to 10 minutes until it is smooth and elastic. Pop the dough back into the bowl, dust it with a bit more flour, then cover and let it rest for about 10-15 minutes.
Shape the Flatbreads: Divide the dough into 10 equal-sized balls. With lightly oiled hands, flatten each ball between your palms. Pat and slap the dough from one hand to the other, turning and twisting it, until each flatbread is about 1cm thick.
Cook the Flatbreads: Heat a non-stick frying pan or a barbecue griddle over a medium heat. Cook the flatbreads one at a time for a few minutes on each side, until they puff up slightly and have nice golden-brown spots. Keep the cooked flatbreads warm in a basket covered with a tea towel while you cook the rest.

Recipe Tips

For the softest, chewiest flatbreads every time.

How to get soft, not tough, flatbreads? While the recipe calls for kneading until smooth, be careful not to overwork the dough, especially as it’s a baking powder dough, not a yeast one. A 5-minute knead is plenty.
Is this the same as traditional Navajo Fry Bread? It’s important to note the distinction. Traditional Navajo Fry Bread is typically deep-fried in lard or oil, resulting in a puffy, golden, and very rich bread. This recipe is for a pan-cooked or grilled flatbread, which is much lighter and more like a thick, soft tortilla or pita.
What’s the best way to shape the flatbreads? The “pat and slap” method described is a fun, traditional way to shape them by hand. If you’re not comfortable with that, you can simply use a rolling pin on a floured surface to roll each ball into a thin, rustic circle.
Can I make the dough ahead of time? Because this dough uses baking powder for its rise, it’s at its best when it’s cooked shortly after being made. If you must make it ahead, you can store it, well-wrapped, in the refrigerator for a few hours, but it may not be as light and fluffy.

What To Serve With Navajo flatbreads

The perfect accompaniments for this versatile bread.

These soft, warm flatbreads are incredibly versatile and perfect for:

Scooping up stews, chilis, and curries
Serving with dips like hummus, baba ghanoush, or a tangy yoghurt dip
Using as a wrap for burgers, grilled chicken, or kebabs
Serving alongside a hearty salad

How To Store Navajo flatbreads

These are best enjoyed fresh, but here’s how to store them.

Best Eaten Fresh: These flatbreads are at their absolute best when they are warm, soft, and fresh from the pan.
Reheat: If you have leftovers, store them in an airtight container or a zip-top bag at room temperature for up to 2 days. To serve, sprinkle them with a tiny bit of water and reheat them for a minute in a hot dry pan, directly on a gas flame, or in the microwave to soften them up.

Navajo flatbreads Nutrition Facts

An estimated guide per flatbread.

Calories: 320 kcal
Carbohydrates: 55 g
Protein: 8 g
Fat: 7 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a different flour?

Yes. You can substitute half of the strong white bread flour with whole wheat flour for a nuttier, heartier flatbread. If you only have plain (all-purpose) flour, that will work as well, though the texture may be slightly less chewy.

Why is my dough so sticky/dry?

The amount of water needed can vary slightly depending on your flour and the humidity in your kitchen. If the dough is too dry to come together, add a little more warm water, a tablespoon at a time. If it’s unmanageably sticky, add a light dusting of flour as you knead.

Do I have to use olive oil?

No, a neutral-flavored oil like vegetable or canola oil can be used as a direct substitute for the olive oil in the dough.

Try More Recipes:

Grilled flatbreads with rosemary oil Recipe
Kenny Rankin’s rosemary focaccia Recipe
Beetroot & lemon houmous Recipe

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

An incredibly easy, no-yeast recipe for soft and chewy pan-fried flatbreads, perfect for scooping up stews, serving with dips, or using as a wrap.

Ingredients

600g strong white bread flour
2 heaped tablespoons baking powder
1 heaped teaspoon sea salt
6 tablespoons olive oil
150ml-200ml warm water
Optional: 1 tsp dried herbs

Directions

In a large bowl, mix the flour, baking powder, salt, and optional herbs.
Make a well in the center and add the olive oil and most of the warm water. Mix with a fork, then your hands, to form a soft dough, adding more water if needed.
Knead on a floured surface for 5-10 minutes until smooth. Let the dough rest, covered, for 15 minutes.
Divide the dough into 10 equal balls.
With oiled hands, pat and shape each ball into a flatbread about 1cm thick.
Cook the flatbreads one at a time in a hot, dry non-stick frying pan or on a barbecue for a few minutes per side, until puffed and golden.
Keep warm in a tea towel-lined basket and serve immediately.

Notes

A sticky dough is a good sign! It will result in a softer, more pliable flatbread. Use floured hands to manage it.
This is a quick bread that relies on baking powder, so there is no long proving time needed.
These flatbreads are best eaten fresh and warm from the pan.
Feel free to add spices like cumin or smoked paprika to the dough for a different flavor profile.