This variation of a Navajo bread uses half whole wheat flour for added nutrition.
Makes: 10 servings
- 1 1/2 cups flour (white)
- 1 1/2 cups whole wheat flour
- 2 tablespoons baking powder
- 1 pinch salt
- 1 1/2 cups water (warm)
- 1/4 cup canola oil (plus extra for the pan)
- In a large bowl, mix the flours, baking powder, and salt. Whisk together well (or use fork). Add warm water and oil and mix just until blended. If you like firmer bread mix on floured flat surface about 10 times.
- Let it rest for a minute, and then spread out onto a lightly sprayed cookie sheet to 1 inch thickness. Poke holes in the dough using a fork.
- Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning.
- You can also make this bread in the oven. Bake on a greased baking sheet at 350 degrees F for 25 to 30 minutes.
- Serve this bread with a hearty soup or chowder on a cold day. Your family will love the combination.