Also called piki bread among the Hopi Indians, this bread is made from a simple cornmeal batter. It has the appearance and consistency of blue crepe paper because it is extremely thin. The batter is seasoned with juniper ash, which lends a strong flavor and helps the dough hold together. Both blue corn and juniper are traditional ingredients among the Navajo. Paper bread is easy to shape while cooking and is often folded into scrolls to cool. Traditionally, paper bread was cooked on the heated surface of a large, flat stone. This recipe calls for the use of a griddle or frying pan. To speed the process, multiple pans can be used at once to rapidly produce cooked sheets.
Recipe Servings: 6
Ingredients
- 1 cup green juniper ash
- 1 cup boiling water
- 1 cup blue cornmeal
- 3 cups water
- Sunflower oil or lard, as needed for cooking
Directions
- Mix the ash with boiling water and strain into a pot.
- Add the blue cornmeal and the rest of the water, stirring well. Let cool.
- Grease a griddle or frying pan with a thin layer of oil or lard. Heat over high heat.
- Spread a thin layer of the batter on the griddle. Cook until the batter has just set and the edges have begun to lift and brown. Peel the sheet off and set aside.
- Spread another layer of batter on the griddle. After a moment, place the first sheet on top to slightly soften.
- When the first sheet is pliable, fold into thirds, rolling up into a slightly flattened cylinder about the size of a corn cob. Place on a serving platter to cool.
- Repeat the process until all the batter is used.
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