Navajo Flatbreads - makes about 10

600g strong white bread flour

1 tsp sea salt
1 tbsp baking powder
6 tbsp olive oil
c. 300ml warm water

1. Place all your dry ingredients in a large bowl. Make a well in the centre and add the olive oil
and about half the water.
2. Mix with a fork, bringing the flour in from the edges of the bowl and adding the water a little
at a time until you have a nice ball of dough. Use your judgement with the water - you don't
have to use all of it. Once the dough has come together (it shouldn't be too wet/sticky), flour
a clean work surface, turn the dough out onto it and knead until smooth & elastic - about
ten minutes.
3. Clean and oil your bowl, then place the dough back into it, turning to coat completely with
the oil. Cover with clingfilm and leave to prove for an hour or so. (For the sake of clarity, I'm
going to do the whole recipe in one go, but this hour is the perfect time to make your chilli!)
4. When you're ready to roll out your flatbreads, knock the dough back and knead it again very
lightly - literally for about two minutes. Divide into ten equal balls and roll out to the
thickness of about a euro coin. Don't worry about getting them perfectly round, part of the
charm of these is their rustic-ness. You can roll them all out in advance and stack them with
flour-dusted sheets of tinfoil between them.
5. Preheat a heavy frying or griddle pan (or better yet, do them on the barbie!). Cook the
flatbreads until bubbles start to form on the top, then flip and do the other side. Keep warm
in a low oven until your chilli is ready to serve.