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Hopi Blue Corn Frybread
Prep: 15 minutes
Cook: 20 minutes
Servings: 6-8 pieces
The Color of the Earth
The Hopi people have cultivated blue corn for centuries, a sacred ingredient that imparts a stunning lavender-blue hue and a distinct, subtly sweet flavor. This recipe celebrates that heritage, creating a visually striking and delicious bread that's both ancient and contemporary.
Materials
- 1 1/2 cups blue cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 1/4 cups warm milk or buttermilk
- 3 cups shortening or oil for frying
Preparation
- In a medium bowl, whisk together the blue cornmeal, all-purpose flour, baking powder, salt, and optional sugar.
- Slowly pour in the warm milk, stirring until a soft, shaggy dough comes together.
- Let the dough rest for 10 minutes to allow the cornmeal to hydrate.
Cooking
- Heat the shortening or oil in a cast-iron skillet over medium-high heat.
- With lightly oiled hands, take portions of the dough and pat them into thin, 5-inch rounds.
- Gently lay the dough into the hot oil. Fry for about 2-3 minutes per side, until the edges are crispy and the surface has small bubbles. The color will be a deep purplish-brown.
- Remove from skillet and drain on a wire rack.
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