Food recipes
NAVAJO FLATBREADS WITH SUMAC & HERBS
NAVAJO FLATBREADS WITH SUMAC & HERBS Ingredients: wheat flours, bread, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate oil, olive, salad or cooking salt, table water, bottled, generi...
NAVAJO FLATBREADS WITH SUMAC & HERBS
Ingredients:
wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
salt, table
water, bottled, generic
Directions:
Mix flour, baking powder, salt, and 1/2 of RawSpiceBars sumac spice & herbs together.
Slowly pour in the olive oil, mixing while pouring.
Add the warm water and mix again until the dough comes together into a ball.
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.
Once kneaded, allow to rest for 10-15 minutes.
Transfer the risen dough onto a floured surface.
Punch to allow accumulated air to escape.
Divide the dough into 10 pieces, forming each into a ball.
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.
Turn the grill or cast iron pan, if you have one, to medium high heat.
Brush with oil.
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.
Ingredients:
wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
salt, table
water, bottled, generic
Directions:
Mix flour, baking powder, salt, and 1/2 of RawSpiceBars sumac spice & herbs together.
Slowly pour in the olive oil, mixing while pouring.
Add the warm water and mix again until the dough comes together into a ball.
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.
Once kneaded, allow to rest for 10-15 minutes.
Transfer the risen dough onto a floured surface.
Punch to allow accumulated air to escape.
Divide the dough into 10 pieces, forming each into a ball.
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.
Turn the grill or cast iron pan, if you have one, to medium high heat.
Brush with oil.
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.