Piki Bread
Piki Bread is a traditional Native American flatbread made with blue cornmeal and ash, creating thin, crisp sheets. This unique bread is often enjoyed as a light snack or as a dessert when paired with honey or sweet spreads.
Equipment
- Mixing bowl
- Cooking stone or large flat griddle traditionally a sandstone slab is used
- Spatula for spreading batter thinly
- Whisk for mixing batter
- Parchment paper for rolling and storing sheets
Ingredients
- 2 cups blue cornmeal finely ground
- 1 tbsp wood ash from juniper or other untreated wood, optional
- 2.5 cups water warm
- 1 tbsp honey for a hint of sweetness, optional
- 1 tbsp neutral oil for greasing the cooking surface
Instructions
- In a mixing bowl, whisk together blue cornmeal, wood ash (if using), warm water, and honey until smooth. The batter should be very thin, like crepe batter.
- Preheat a cooking stone or large flat griddle over medium heat. Lightly grease with a neutral oil to prevent sticking.
- Using a spatula, spread a thin layer of batter onto the hot surface. Aim for as thin as possible to achieve the traditional crisp texture.
- Allow the batter to cook until completely dry and starts to curl at the edges, about 2-3 minutes. It should peel away easily when ready.
- Carefully remove the piki bread from the cooking surface. While still warm, roll it into tight scrolls or fold it gently. Repeat with the remaining batter.
- Serve as a light dessert with honey or sweet spreads. Enjoy the delicate, crispy texture of this traditional treat!
Notes
- Optional Equipment: A crepe spreader can help achieve an even, thin layer.
- Customization: Add a sprinkle of cinnamon or a drizzle of sweetened condensed milk for a dessert twist.
- Storage: Store piki bread in an airtight container at room temperature for up to a week.
- Serving Tip: Pair with fresh berries and a dollop of whipped cream for a modern dessert presentation.