Navajo Flatbread: Makes 6

2 cups all purpose flour 
1  1/4 cups of lukewarm water 
1 Tablespoon baking powder
1 teaspoon salt

2 teaspoons oil (canola oil, vegetable oil, or shortening work best)
… Additional 1-2 Tablespoons canola oil (for frying)

Mix flour, salt, baking powder & 2 tsp. canola oil together in a mixing bowl and add most of the water. Continue mixing and adding 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 very thin (tortilla thickness) onto a floured surface.
Heat cast iron skillet or griddle to 350F & add 1 T. canola oil. Heat oil til hot but not smoky hot.
Cook until golden brown spots appear on one side.. then flip and cook the other side until done. 

These can be made ahead and kept under a flour sack towel (up to 2 days) or frozen in a Ziplock bag (for later use.
Hope this helps.

Very Special thanks to: Brandon Johnson from the The Brass Kettle for this recipe