Cast Iron

Navajo Flatbreads With Sumac & Herbs

January 14, 2015
0 Ratings
  • Serves 8-10
Author Notes

It is by RowSpiceBar. 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. —RawSpiceBar

What You'll Need
  • RawSpiceBar's Sumac & Herbs pouch
  • 2.5 cups bread flour (white or wheat)
  • 1 tablespoon baking powder
  • 6 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/3 cup warm water
  1. Creating the Dough Spending time kneading the dough will pay off in the success of these flatbreads. The basic principle behind kneading is in folding the dough onto itself and pressing down, while making sure to be adding plenty of flour to prevent the dough from becoming unworkably sticky. Use the heel of your hand to really dig into the dough, kneading it in half from either side. Spend about 5-10 minutes kneading. Allow dough to rest for 10-15 minutes.
  2. Forming the Flatbreads This skill is definitely one that comes with time, but we can give you some key tips to get you up the learning curve more quickly. Once the dough has risen, punch it down to allow the accumulated gas to escape. Divide the dough and create balls. Then using your thumb, pinch the dough against the heels of your hands. Once the dough has flattened, use your thumb and index finger to further spread out the dough, starting from the inside and working your way to the outside edges.
  3. Getting to Golden Brown & Fluffy Add a bit of oil to your cast iron pan or grill and turn to medium hot heat. The key here is to make sure your pan is hot enough so the bread turns to a light golden hue and puffs up, about 2-3 minutes per side.
  4. Adding Sumac Spice & Herbs We recommend incorporating half of the sumac spice and herbs into the dough before kneading. Use the second half to sprinkle on top of your finished flatbreads; brush with olive oil then sprinkle and serve. Or, add your spices to a small bowl of olive oil for dipping the flatbreads.
  5. Create & knead the dough: 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
  6. Form the flatbreads: 1. Transfer the risen dough onto a floured surface. Punch to allow accumulated air to escape. 2. Divide the dough into 10 pieces, forming each into a ball. 3. Using 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.
  7. Golden brown: 1. Turn the grill or cast iron pan, if you have one, to medium high heat. Brush with oil. 2. 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.

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