Indian Paper Bread (Piki)
- 5 tablespoons Masa Harina
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 cup hot water
- Mix dry ingredients in a bowl. Pour in the hot water and whisk the batter for
a few seconds until it is smooth.
- Heat a nonstick skillet over low heat until it is warm. Remove the skillet from
- With a pastry brush, brush on a layer of batter, using broad strokes all
in one direction. Immediately apply a second layer of batter at right angles to
the first layer. Return the skillet to the heat source and cook for about 1 minute.
The batter will sizzle and evaporate all 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 gently. 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 it will further steam them and
cause them to become sticky. Once you have 4 layers, roll them loosely into a scroll
and set aside.
- Serve slightly re-warmed or at room temperature with salsa and a main course.
Blue Piki: Make batter from 3 tablespoon blue cornmeal, 2 tablespoon
Masa Harina and 3 tablespoon cornstarch plus the salt and water in the basic recipe.
Pink or Yellow Piki: Add a few drops of food coloring to the
basic batter as you whisk it up.