Navajo Flatbread

Posted by on September 15, 2006 in Blog | 0 comments


  • 2 cups oil (for frying)
  • 4 cups all-purpose flour
  • 3 T. baking powder
  • 2 T. salt
  • 2 1/2 cups warm milk (give or take a bit)

In a heavy large frying pan heat the oil (oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top). Mix together dry ingredients in a large bowl. Gradually add warm milk and mix to make a soft dough.

When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes. Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch. You can make larger flats; just make sure they’re no thicker than 1/4″ and fry one at a time. Place flats into the hot oil and when they begin to bubble flip them over and fry until they’re a nice light golden brown. Remove and drain on paper towels then serve hot (keep them covered until you’re done frying).

Top with butter and honey, powdered sugar, cinnamon and sugar, pizza sauce, or my favorite, taco toppings (refried beans, ground beef, lettuce, tomato, cheese, sour cream, etc.)!

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