(adapted from jamieoliver.com/recipes/bread-recipes/navajo-flatbreads)

Ingredients

• 300 g strong white bread flour , plus extra for dusting
• 1/2 teaspoon sea salt
• 1 heaped tablespoons baking powder
• 1/2 teaspoon dried herbs or spices, such as thyme, parsley, sumac or crushed fennel seeds , optional
• 3 tablespoons olive oil
• 100ml of warm water

Method

1. Mix your flour, salt, baking powder and herbs or spices (if using) in a large bowl, using a fork. Make a well in the centre, then pour in the olive oil and about warm water. Use the fork to gradually bring in the flour from the edge of the bowl. Once it starts to combine, use your hands to really bring it all together until you have a nice ball of dough. Add another splash of water if you think it’s too dry. Knead the dough with your hands until it is smooth and elastic. This will take about 5 to 10 minutes. Pop the dough back into the bowl, dust it with a bit more flour, then cover and leave to relax for 10-15 minutes or more.
2. Normally the flatbreads are cooked as you’re making them. You can do this on a barbecue or in a non-stick frying pan on a medium heat. Tear a small ball the size of a lime from the dough and squeeze it couple of times in one hand. Put some flour on a wooden plate, flatten little ball of dough on it and use rolling pin to roll it out into about 10-15cm wide circles, to less then 0.5cm thickness.
3. Cook/bake them for a minute on each side and check the underside, they will quickly develop dark burns. Keep them warm in a basket covered with a tea towel until you’re ready to serve them, but do serve them while they’re lovely and warm.

“Za hitro