Published on June 12th, 2020 | by AberdeenMagazine
Brandon Johnson, chef and baker of The Brass Kettle, shared his grandmother’s recipe for Navajo flatbread to Facebook and it’s become famous. Called naneeskaadi, the simple flat bread is made without yeast to cut down on preparation time. Brandon shared the recipe at the beginning of the COVID-19 pandemic in an effort to share an easy, filling food with others who are low on resources. He says, “We have a proverb in our culture: Always assume your guest is tired, cold, and hungry, and act accordingly.” // — Karlie Spiry
2 cups flour
1 – 1 1/4 cup of lukewarm water
1 tbsp baking powder
1 tsp kosher salt
1 tbsp oil/butter/shortening
1. Mix dry ingredients together and add almost all water, mix, and then add water until it has the consistency of tacky pizza dough.
2. Knead for a few minutes.
3. Let rest in a greased bowl for 30- 60 minutes.
4. Divide into 6 pieces and roll out on a floured surface thin. (Tortilla thickness)
5. Lightly oil pan, and heat on medium-high heat.
6. 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.