Navajo Flatbread

Prior to quarantine and probably still will be for much time after, I dream of creating the perfectly risen loaf of bread; try as I might, that day may never come. I can dream. Then this recipe graced my gaze and I thought, this seems like something I could do and would be ideal for breakfast, lunch or dinner.  

There are many recipes for flatbread and this recipe is a straight forward one however the oil stated seems to not be factored into the recipe, for whatever the reason, therefore I made a well in the dry ingredients, added the oil then added the lukewarm water, I only used 1 cup water to get the desired consistency. Regardless of what your bread making capabilities are, this recipe is definitely worth at try.  

Navajo Flatbread

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makes 6

2 cups flour

1 to 1 1/4 cups lukewarm water

1 tablespoon baking powder

1 teaspoon Kosher salt

1 tablespoon oil / butter/ shortening 

Mix dry ingredients together and add most water, mix and add water until it has the consistency of tacky pizza dough. Knead a few minutes. Let rest in a greased bowl for about 30 to 60 minutes. 

Divide the dough into 6 pieces and roll out on a floured surface, thin... about tortilla thickness.

Heat griddle to to 350ºF. Cook until golden brown spots and flip, cooking until done. They can be made ahead and kept under a flour towel or frozen for later use.

Notes: I cooked the flatbread in a non-stick frypan on top of the stove using medium heat.  

Hope everyone is well, have a good weekend and stay safe. - JD 

Tomato Soup

This tomato soup recipe was given to me by one of my in-laws. And since it was given under special favour and is regarded as a top secret recipe I may not be able to share the recipe with you. Although I did make some modifications therefore I am able to share my version. I guess that would make my version the not so top secret tomato soup recipe. Lots of cookbooks have soup recipes and the internet is full of them. So finding a comparable tomato soup recipe is easy however will it taste as good. I am sure my husband's uncle would beg to differ. After a week of damp and cold weather this truly hit the spot!  

Melt 1 ounce of butter in a pan. Add 2 large chopped onions and 3 cloves of crushed garlic. Cook without browning for 10 minutes. Stir in 1 ounce of flour and cook for another minute. 

Stir in 2 pounds of skinned and chopped tomatoes. I used 2 x 796 ml (28 fl oz) tins of tomatoes, one whole and the other diced. 

Add 1 pint of chicken stock or vegetable stock. Chicken stock was all I had on hand.  

Add sprigs of rosemary and thyme. Two of each preferably. Bring to a boil. Reduce heat. Cover and simmer for 30 minutes or until the tomatoes are very tender. 

Once the tomatoes were tender I removed the pan from the heat and took a hand held blender and smoothed everything together. You may also use a blender.  

Soup is ready! I am sure my in-laws would relish the fact that I shared this with you.  

Have a good weekend everyone! - JW