November 07, 2010

Southwest Indian Bread Recipes

It's November. It's kind of hard to believe that since here in Arizona since the daily highs are still in the 80's! But it will supposedly be in the 70's next the thought of creating our own breads is actually becoming bearable.

The recipes that we've elected to share this month are from the "Arizona Cook Book", a collection of more than 350 authentic Arizona recipes.  Permission to print granted by Golden West Publishers, Phoenix, AZ 85014.

  • 2 cups BLUE CORNMEAL
  • 1 tsp. SALT
  • 2 cups WATER
Pour salt into water and boil. Put cornmeal into bowl and pour the boiling water over meal gradually. Scrape the sides of the bowl until mixture makes a firm dough. Cool dough. Shape with hands into rounds, very thin. Bake on heated griddle until brown on both sides.

  • 4 Tbsp. HONEY
  • 3 Tbsp. OIL
  • 1 Tbsp. SALT
  • 2 cups HOT WATER
  • 1 Tbsp. (1 pkg.) active DRY YEAST
  • 3 cups unbleached WHITE FLOUR
  • 2 tsp. BAKING POWDER
  • 2 to 4 cups additional FLOUR
(Start the dough mixture about 2 to 2-1/2  hours before serving.)
Mix together the honey, oil and salt. Stir in the hot water. Mix well. Sprinkle the yeast on top of mixture.

Cover with a cloth and allow to stand about 10 minutes or until yeast bubbles. Add flour and baking powder. Stir well.

Add more flour until mixture is firm and cleans the hands. Use from 2 to 4 cups flour for this step.

Place in a greased bowl. Turn over to grease top. Cover and allow to rise until double (about an hour). Punch down and divide first in half, then each half into 8 parts. Form each piece into a ball and permit to rise until ready to cook.

Heat deep fat to frying temperature. Take ball of dough and flatten with hands, using stretching action. When dough is very thin and about 6-8 inches in diameter, drop into hot fat and cook until golden (about 1-1/2 minutes each side). Drain on paper toweling and serve hot with honey or powdered sugar.

Stop by and visit our newly redone website - Kokopelli's Kitchen