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Piki Bread
Hopi
1 C green juniper ash (or Chamisa ash from other native bushes)
Sunflower oil or lard
1 C blue cornmeal
1 C boiling water
3 C water
In a large bowl, mix ash with boiling water. Strain through a mesh into a cooking pot. Add blue cornmeal; stir. Allow to cool. Spread mixture on hot, greased pan or griddle, making sure layer is very thin. As soon as the batter sets and the edges begin to lift and brown, peel sheet from griddle and place on a serving tray or large plate. When the next rectangle of batter has been placed on the pan or griddle and begins to set, add the original sheet on top to warm and soften slightly. Once pliable, fold the top sheet into thirds; roll up into a slightly flattened piece about the size of a corn cob. Place on serving tray to allow cooling and crisping. Repeat process with remaining batter.
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