Finally got around to making that Navajo flatbread! Here's the recipe, which is super simple:

Ingredients: 2 cups flour, 1 to 1.25 cup lukewarm water, 1 tbsp baking powder, 1 tsp salt, 1 tbsp oil

1. Mix dry ingredients together and add most water. Mix and add water until it has the consistency of tacky pizza dough.
2. Knead for a few minutes.
3. Let rest in greased bowl for 30-60 minutes.
4. Separate into 6 pieces. Roll out each piece on a floured surface.
5. Heat pan to 350 degrees. Cook until golden brown spots and flip, cooking until done. [Note: I put a tsp of oil on the pan before each piece of flatbread. Probably not strictly necessary but it makes them fry up better.]

It's reminiscent of my mom's green onion bread, which is also pan-cooked flatbread. She likes to add curry powder. I thought of doing the same, but decided against it because I wanted a more versatile bread that would go with sweet or savory foods.

I had a couple pieces for lunch, one with raspberry jam and the other with apple butter. They were great! I think they'd also work well as bases for homemade pizza—just add sauce + cheese + whatever toppings you'd like.