As we all come to terms with the new normal of home working and sporadic shopping, it’s inevitable that some “staples” are going to be easier to stock than others. Clearly, if you’re out of beans or toilet roll, DIY alternatives can only get you so far. However, in the case of many household essentials, there are a few handy hacks that can help you forget all about your local supermarket.
Wherever you’re self-isolating, there’s a good chance that bread will be high on your priorities’ list. This popularity also means that some stores can find supplies running low relatively quickly. Fortunately for anyone who has a craving for something soft and doughy, there is a way to skip out the shop altogether.
In what will come as a relief to carb-lovers everywhere, a South Dakota chef has shared his recipe for simple and delicious Navajo flatbread. In a post from March 15th, Brandon Johnson described how his basic three-ingredient recipe is ideal for anyone experiencing a “bread shortage.”
According to Johnson, his recipe is:
“...the easiest kind of bread you can make. Costs pennies and can get you through these strange times, my family lived off these when the pickings were slim.”
His post has been shared over 190,000 times in a little over a week.
Check out our hand guide to some awesome bread hacks:
In addition to the store cupboard staples of water and salt, Johnson’s flatbreads require flour, baking powder and either oil, butter or shortening. To make the bread, cooks only need to:
“Mix dry ingredients together and add most water, mix and add 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 on floured surface thin… Hea(t) griddle to 350F… Cook until golden brown spots and flip, cooking until done.”
While the recipe was soon inundated with thousands of appreciative comments, several commenters pointed out the similarities between the Navajo bread and other flatbreads from around the world. As one put it, “Same as chapatis but we only use flour, salt and water. Fry either dry or with ghee or butter.” It just goes to show that a good dish is universal, wherever you're cooking.