Mix ingredients and let sit for 10-15 minutes.
Break off a ball of dough about golf ball size and pat out no thicker than
1/4 inch. (In some tribal traditions a hole is always made in the center
which has spiritual significance)
Fry in deep hot oil to a light golden brown, turn once to brown both sides.
(Oil is hot enough if a small test piece of dough dropped in the oil begins
cooking almost immediately and rises to the top.) Drain bread well and pat
with paper towel to remove excess oil. Keep covered in a bowl while cooking
to keep bread warm.
Serving - Usually eaten like bread with soup, stew or posole
Variations - Eat with honey, powedered sugar, cinnamon. Also good with
strawberries and whipped cream
Formatted by Carolyn Shaw, owner Home Hearth Food
Posted to Home Hearth Food Digest V1 #14 by elaya@juno.com (Elaya k Tsosie)
on May 17, 1997
Posted to bbq-digest V5 #758 by Dan Gill <dgill@myhost.ccsinc.com> on Dec
12, 1997
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!