Navajo Flatbread: Makes 6

2 cups all purpose flour
1  1/4 c. lukewarm water 
1 Tb. baking powder
1 tsp. salt

2 tsp. oil (canola oil, vegetable oil, or shortening work best)
… Additional 1-2 Tablespoons oil (for frying)

Mix flour, salt, baking powder & 2 tsp. canola oil together in a mixing bowl and add most of the water. Continue mixing and adding water until it has the consistency of tacky pizza dough. 

Knead for a few minutes. 

Let rest in greased bowl for 30- 60 minutes. 

Divide into 6 pieces and roll out very thin (tortilla thickness) onto a floured surface.

Heat cast iron skillet or griddle to 350 degrees & add 1 T. canola oil. Heat oil til hot - but not smoky hot. Cook until golden brown spots appear on one side.. then flip and cook the other side until done. 

(These can be made ahead and kept under a flour sack towel (up to 2 days) or frozen in a Ziplock bag (for later use. Hope this helps.)

Thank you to Vintage Cookbooks for their help with this: Click Here