Navajo Bread -- Cooking With LSP

What, cooking with LSP? That's both dangerous and stupid. Not so fast, punters, here's how it's done. First up, gaze wonderingly at all your wisely stockpiled flour and ask, what're you gonna do with it, eh? Make bread, obviously, Navajo Bread. It's easy and goes like this.

Put 2 cups of regular stockpiled flour in a mixing bowl. Add 1 stockpiled teaspoon salt, then follow that bad boy up with a tablespoon of baking soda. Throw in two teaspoons of hoarded vegetable oil and a teaspoon of salt. Or not, anarchist, your call.

Whisk it about but don't run off and fall asleep under the nearest tree like some kind of Mexican, your job's not done. No, add lukewarm water to the mix until it becomes a tacky, shaggy, workable dough. Around one cup perhaps.

Then mix that beast up, put it on a floured surface and knead the thing until it's elastic, around three or four minutes. Well done, congratulate yourself on getting this far and place the dough in an "oiled container," the original mixing bowl will do. Cover it up and let rest for an hour.

Next step? Cut the dough into six pieces. Roll each piece flat on a floured surface and fry the offerings in a hot, oiled, iron skillet. Don't be an idiot and burn the delicious bread, take each piece off the heat as brown spots occur and it's obviously done. 

You'll find, if all goes well with the culinary odyssey, that you end up with something like a cross between a tortilla and a naan. Awesome on both counts. And then, bread on hand...

Fall on your scoff like a warrior,

LSP