Mike and Judy lived in California for two years. One weekend, they attended a Native American festival at Foothill College, Los Altos Hills. They really enjoyed the flatbread, but it took three decades later and an English cook, Jamie Oliver, to proved an easy recipe.
Makes 10 flatbreads
Mix in a large bowl with a folk:
5 cups (1250 ml) white bread flour
1 tsp. (5 ml) salt
2 Tbs. (30 ml) baking powder (aluminum free) (French: levure chimique; German: Backpulver)
Make a well in the center and pour in the olive oil and about 2/3 cup (150 ml) of warm water. Use the folk form the flour along the edge of the bowl. Once it combines, wet you hands and bring it all together in a ball of dough.
Knead the dough with dusted flour on your hands until it smooth and elastic, about 5-10 minutes. Put the dough back in the bowl, dust with a little more flour, cover, and wait.
Once it rises, divide the dough into 10 balls. Lightly oil your hands and squeeze each ball between your palms to flatten it slightly. Dust a little flour and pat and slap the dough from one hand to the other. (Great to the kids involve.) Turn and twist the dough in a circular movement. Keep slapping from hand to hand, to about 1/2 inch (1,25 cm) thick. Keep practicing!
Cook on a grill or in a nonstick frying pan on medium heat, for a few minutes on each side. They will puff up and have a golden color. Keep warm in a covered basket with a dish towel until they are served.
Serve with: stews, soups, salads, jam, powder sugar, honey, cooked vegetables.....
