Indian Shuck Bread Recipes

INDIAN FRY BREAD

Steps:

• Combine flour, baking powder, and salt in a bowl. Stir in cold water and vegetable oil until dough comes together into a ball.
• Set dough on a floured surface. Pinch off ten pieces the size of golf balls, roll into balls, and flatten each into a round. Make a small hole in the center of each round.
• Fill a deep skillet with oil to 3/4 inch; heat over medium-high heat. Add dough rounds in batches and fry until golden brown, about 20 seconds per side. Drain on paper towels.

INDIAN SHUCK BREAD

Steps:

• Soak corn husks (if dried) in water until softened - about 1 hour.
• Blot dry and tear off 24 quarter-inch strips from the husks and set them aside (they will be used for ties).
• Stir together the cornmeal, sugar, cinnamon, baking powder, salt and cayenne pepper with 1 1/2 cups boiling water until a soft dough forms.
• Pat the dough into 1 by 3 inch logs using about 2 1/2 teaspoons dough per log.
• Wrap each log with the larger corn husk pieces and tie the ends, to form a packet, with the reserved strips.
• Fill a large saucepan halfway with water and bring to a boil.
• Add the packets and cook for 15 minutes.
• Remove and serve while still hot, in the husks, along with a flavored butter (maple perhaps?).
• Note: if using fresh corn husks, use the tender,innermost layers for the bread and skip the soaking process.

SHUK SHUKA

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add chopped tomatoes and garlic, stirring occasionally, until liquid has cooked out of the tomatoes. Carefully break eggs over tomatoes without breaking yolks. Lightly season with salt, reduce heat, and cover.
• Simmer covered for 20 minutes, or until yolks are fully cooked. Adjust seasoning with salt as needed. Serve with pita pockets.