5 c Flour
2 tb Baking powder
1 ts Salt
1 tb Melted butter
2 c Milk
Cooking oil for frying
Sift 4 cups flour with baking powder and salt. Combine milk and melted fat.
Place flour mix in a large bowl and add the liquid ingredients, a little at
a time, beating them in at first with an egg beater. When the 4 cups have
been worked to a soft dough, lightly flour a board with part of the
remaining flour. Knead dough lightly, working in the flour. Divide the
dough into 3 parts and shape each into a round about 1/8″ thick of a
diameter to fit the sikllet you plant to fry in. Pour oil into heavy
skillet about 1/4″ deep. Heat oil and brown breads quickly, one at a time
until golden on both sides. (This is obviously a modernized version )
(makes 3 flat, round loaves, about 10″ in diameter, 1/2″ thick)
“The Art of American Indian Cooking” by Yeffe Kimball and Jean Anderson.
Yields
1 Servings
