Text 9979, 115 rader
Skriven 2014-02-16 13:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: brea'fus 207
====================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I do eat roti sometimes ... "roti canai"

Then you would probably like Amerindian fry bread, and especially
Piki.

 ML> Roti - or how to make Flat Flatbread by Ana

An amusing description of the method.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Piki (Paper Bread)
 Categories: Native, Breads
      Yield: 4 Servings
 
      5 tb Masa Harina
      2 tb Cornstarch
    1/8 ts Salt
      1 c  Hot water
 
  The Pueblos have the distinction of making what must be the thinnest
  bread in the world--piki. It does rather an injustice to it to call
  piki simply "paper bread," for its layers are at least as thin as
  tissue paper and often look like they are composed of more air than
  bread. In the traditional recipe, a thin batter is made from blue
  cornmeal and water that has been soaked with juniper ashes. The cook
  sits before a flat stone that has been heated in a fire, armed with
  no other implement than one whole sheep's brain. This she uses to
  grease the stone, after which she spreads a thin layer of piki batter
  across the entire surface with a deft sweep of her hand. When the
  papery sheet of corn batter crinkles and dries, it is lifted off.
  Three or four stacked sheets rolled together into a scroll make one
  piki.
  
  As it turns out piki is easy to duplicate at home if you have any size
  skillet coated with a nonstick surface (a 7-8" pan is ideal). The
  batter is brushed onto the pan bottom with a bristle brush (nylon
  might melt)
  
  and lifted off in layers as thin as gossamer. Surprisingly, the
  procedure is not delicate at all, because however fragile the piki
  looks, it is strongly bound by the cornstarch. If you can pour
  crepe batter and are adventurous enough to experiment with
  homemade tortillas and sopaipillas, you will have no trouble with
  piki.
  
  For 8 scrolls of bread, serving 4 people: Mix the dry ingredients
  in a bowl, pour in the hot water all at once, and whisk the batter
  for a few seconds until it is smooth. Arm yourself with a 1"
  bristle brush, preferably a good-quality pastry brush or, failing
  that, a paintbrush. Heat a nonstick skillet over low heat until it
  is warm, but do not grease it. The size does not much matter,
  since small pikis and large ones are equally easy to lift once
  they dry thoroughly. The pan should not be made so hot that the
  batter sizzles when you try to brush it on, for the action of the
  nonstick material will then cause it to bead up. What you want is
  a layer of batter spread onto the pan like a layer of paint.
  
  Take the skillet up in one hand and brush on a layer of batter,
  using this at right angles to it--in other words, you are painting
  in a crosshatch. Do not worry about holes in the surface, since
  even a coating almost imperceptible to the eye will cook into
  bread. Return the skillet to the heat and cook for about a minute.
  The batter has to sizzle and evaporate all its moisture before it
  is done. As soon as the hissing stops and the surface of the bread
  looks dry and crinkly, peel it off with your fingers by starting
  up one edge with a table knife, then grasping it by hand and
  pulling up on top. The layer will peel away easily. Lay it on
  paper toweling or a baking rack to dry completely and proceed to
  make 3 more pikis to lay on top. Do not place the piki on a plate
  once baked, since further steaming causes them to become too
  sticky--a few moments on paper towels completes their drying out.
  
  Once you have 4 layers, roll them loosely into a scroll and set
  aside. Cook the breads in this fashion until you have made 2 per
  person. Serve slightly warm or at room temperature with a good
  salsa and your main-course dish, preferably a Pueblo stew.
  
  NOTES: One small problem abut baking the piki is that a skillet
  hot enough to dry out the dough is too hot to brush with more
  batter right away. It helps to have two pans on hand, one to cool
  while the other bakes. Also, piki dough tends to become gummy on
  the brush, which needs washing once that becomes a nuisance.
  Finally, if the batter in the bowl looks too thick at any point,
  you can dilute it with water or simply make up a new batch.
  
  VARIATION:
  
  Piki in Blue, Yellow and Pink: In ceremonial and festive use, the
  Pueblos often color this bread, using blue cornmeal for the blue,
  ground coxcomb for the pink and safflower for yellow. For blue
  piki, make a batter from 3 T. blue cornmeal, 2 T. Masa Harina and
  3 T. cornstarch, plus the water and salt in the basic recipe. For
  pink and yellow breads, simply add a few drops of food coloring to
  the basic batter as you whisk it up.
  
  from THE FEAST OF SANTA FE by Huntley Dent

  From: Mignonne to Native Cooking-L
 
MMMMM




YK Jim


... Gluten-free wheat substitutes such as cardboard and sawdust.

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