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.

• Ready In: 40 mins
• Serves: 8-10

Ingredients

• 5  cups bread flour (white or wheat)
• 1  tablespoon baking powder
• 6  tablespoons olive oil
• 1  teaspoon sea salt
• 1⁄3 cup warm water

Directions

1. Mix flour, baking powder, salt, and 1/2 of RawSpiceBar’s sumac spice & herbs together.
2. Slowly pour in the olive oil, mixing while pouring. Add the warm water and mix again until the dough comes together into a ball.
3. 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.
4. Once kneaded, allow to rest for 10-15 minutes.
5. Transfer the risen dough onto a floured surface. Punch to allow accumulated air to escape.
6. Divide the dough into 10 pieces, forming each into a ball.
7. 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.
8. Turn the grill or cast iron pan, if you have one, to medium high heat. Brush with oil.
9. 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.