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1/2 to 1 cup red corn meal
1 cup all purpose wheat flour
1 tsp. baking powder or culinary ashes
2/3 cup to 1 cup water
light oil for frying

(to use the ashes will enhance the red/pink color)
Mix dry ingredients together; form a well in the center and add the
water, until you have a good doughy consistency (one that you can
work with, either by patting or rolling--I usually pat). If the dough
is too sticky, add more of the red corn meal; if it is too dry add more
water. Lightly knead dough and let sit for at least 10 minutes,
either covered or lightly oiled on top. Meanwhile heat oil.
The oil needs to be really hot or the breads will be rather heavy
or not cooked through. Pat or roll the dough into rounds and fry
in hot oil until puffed slightly
and golden rosy. Salt if you like--strictly optional.
With the cornmeal in the mix, these are heavier than most all
wheat fry breads, but I think they taste better.