Prep 45 mins
Cook 20 mins
This is my adaptation to a Indian Fried Bread recipe. I wanted something with a bit of a corn flavor. I've made these a few times and they have come out well. They take a bit of work to make, but are definetly worth it. After making the flat breads pop them in the broiler or toaster oven on an ungreased baking sheet for a couple of minutes with topping of your choice. Some topping suggestions are lentils, refried beans, cheese, vegetables, butter and sugar and cinnamon.
- 1 cup all-purpose flour
- 1⁄4 cup bread flour
- 1⁄4 cup wheat flour
- 1⁄4 cup cornmeal
- 1⁄2 teaspoon salt
- 2 1⁄2 teaspoons baking powder
- 2 tablespoons regular margarine
- 1⁄2-3⁄4 cup warm water
- 1⁄4 cup oil (for frying)
- In a medium sized bow mix together all purpose flour, wheat flour, corn meal, salt and baking powder.
- Add a 1/4 cup water and cut in margarine. Mix ingredients (with hands works best). Add rest of water as needed. If dough gets too soggy add flour.
- Turn out dough on a well floured surface and knead a few times.
- Let sit for 30 minutes.
- Pinch off pieces and roll out or roll out all dough and cut in a circular shape 1/4 inch thick with a 4 1/2 to 5 diameter.
- Heat oil (I use Evona oil) in a small frying pan. A small iron skillet works well. Use medium to low medium heat.
- Fry dough in oil until both sides are golden brown. Keep an eye on it and flip frequently.
- Drain cooked bread on racks (I also pat with paper towels).