A lowly unleavened bread that's a staple in Native American kitchens and is a symbol of unity and resilience.
- 2 cups flour
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 to 1 cup water - enough to make a soft but not sticky dough
- peanut oil (or lard) to fry it in
- cinnamon sugar or sea salt for the finish
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Mix the ingredients together in a large bowl. It should be ball of soft dough. Let it rest for 1-2 hours.
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Break off golf ball sized pieces of the dough and roll it into a ball.
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Using your hands, flatten it out and set aside. Heat 2 inches of the oil to 350 degrees.
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Carefully lay the bread into the hot oil, cooking as many as you can without crowding the pan.
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Cook for about 2 -3 minutes, then, using tongs, flip it and cook another couple of minutes. It should be golden brown on both sides.
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Drain on paper towels.
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Repeat until all pieces are cooked.
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Sprinkle with salt or cinnamon sugar while it's draining. Makes a perfect morning coffee treat or served as a side with soup or stew - like the Three Sisters Stew.
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