Navajo Flatbreads With Sumac Za’atar

Jun 04, 2023June 4, 20231 17

Delicious Navajo flatbreads with Sumac Za’atar recipe

by The Chefin Bread

Prep

15 min

Cook

15 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

147

Sugar

Fat

Navajo flatbreads are a traditional recipe from the Navajo tribe in the southwestern United States. These flatbreads are often enjoyed with various toppings or dips and can be eaten as a snack or as part of a meal. In this recipe, we add a Middle Eastern twist by topping the flatbreads with a mixture of olive oil and Sumac Za’atar. This spice blend is made from sumac, sesame seeds, and other spices and is commonly used in Middle Eastern cuisine.

Instructions

1.	In a large mixing bowl, combine flour, baking powder, olive oil, and sea salt.
2.	Gradually add in warm water, mixing until a dough forms.
3.	Turn dough out onto a floured surface and knead until smooth.
4.	Divide the dough into 12 equal pieces and roll each piece into a ball.
5.	Cover and let rest for 10 minutes.
6.	Preheat a skillet over medium heat.
7.	Roll each ball of dough into a thin circle and cook on the skillet for 1-2 minutes on each side until golden brown.
8.	Remove from heat and brush with a mixture of olive oil and Sumac Za’atar.
9.	Serve warm and enjoy!

PROS

These Navajo flatbreads with Sumac Za’atar are easy to make and perfect for a quick meal or snack.

They are also vegetarian-friendly and can be customized with various toppings or dips.

CONS

While these flatbreads are delicious, they are best enjoyed fresh and may become hard or chewy if not eaten right away.

Additionally, they are not gluten-free and may not be suitable for individuals with celiac disease or gluten intolerance.

HEALTH & BENEFITS

These flatbreads are a good source of fiber and are low in sugar and saturated fat.
Olive oil, a key ingredient in this recipe, is rich in healthy fats and has been linked to reducing inflammation and promoting heart health.

	2 1/2 cups bread flour ( white or wheat )
	1 tablespoon baking powder
	6 tablespoons olive oil
	1 teaspoon sea salt
	1/3 cup warm water