Quote Originally Posted by smilingcat View Post
Thank you, thank you, thank you... I used to have a navajo flat bread recipe then I lost it. This looks lot like it except for the shortening. I remember the powdered milk, baking powder... but the shortening I don't remember??? The one I had, could be taken as a mix for mountaineering. Just add water bit of oil in the pan drop the dough in the pan and let it bake. And we would have hot bread at 12,000+ feet elevation. Didn't have to adjust for the thin air. I liked that bread it was yummy.
I believe there may be some "recipes" that don't have the shortening. I wouldn't mind reducing/removing that portion out of the recipe, so I think I'll start experimenting and adjusting until I find a result I like.