| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | Breads | 6 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 1 | c | Whole wheat flour |
| 1/2 | ts | Salt |
| 1 | tb | Baking powder |
| 2 | tb | Brown sugar |
| 2 | tb | Lard |
| 2/3 | c | Water |
INSTRUCTIONS
Mix together dry ingredients; cut in lard with a pastry blender until mixture resembles fine crumbs. Sprikle water over pastry, a little at a time, stirring with a fork until mixture forms a soft dough. Turn dough out onto a light floured board. Knead about 10 times. Roll out to 1/2 inch thick circle; place on a greased baking sheet. Bake at 450 for 10-15 minutes until golden. Cut in wedges and serve hot with butter. ** This is the city slicker method, now on to the "native" method, the one that native Indians used long before the white man came to the Caribou.* Same ingredients. Put in bowl and mix with hands until thoroughly combined. Work with dough until it feels soft and satiny, about 3-5 minutes. Take handful of dough and pat between palms until you get a saucer sized form. Wrap around sturdy stick and cook over open camp fire until golden brown. Can be eaten alone, broken in pieces and buttered and jammed, or if you want to get fancy, stuff with cooked ground beef mixture. The best way to eat it is at night when the kids have gone to bed, and you are sitting around the campfire swapping horror stories. Eat it plain, it is fantastic. Origin: Recipes of British Columbia, Canada, book. Shared by: Sharon Stevens Aug/91 (Native method from friend) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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