Baked Indian Bread

Mix flour, baking powder and salt in a large baking bowl. gradually add the tap water . Prepare into a soft but no longer sticky dough and knead until smooth. Cover with a paper towel and let rest for 1500 cmin.

In a large heavy saucepan or deep fryer, heat the fat to 190 #C. Pour in a cube of bread to test. If it is browned within 60 seconds, the oil has reached the proper heat. Split the dough into pieces (see number of pieces indicated), roll each out with a rolling pin into a 6 mm cornstarch patty and prick a few times with a fork so that they rise and bubble when baked.

Finish baking the patties in turn in the hot fat until golden and bubbles form on their surface. Turn and cook on the other side until golden. Remove with a slotted spoon, drain on paper towels and place hot on the table. Dust with granulated sugar or spread with honey or the lamb mixture.

Navajo cuisine and is not missing from any festive occasion, especially the numerous Indian festivals held throughout the year in the Southwest. Dusted with fine sugar or possibly spread with honey, it makes a delicious sweet snack. Topped with cheese, chilies, ragu or possibly greens, it becomes a meal in its own right.

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