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Mexican - Cornmeal Fry Bread Simple puffy bread for wrapping. For breakfast with egg, cheese, avocado, bacon, onion! For dinner as Mexican! On floured surface divide into 10 pieces. Gently form into balls then disks. Rest until they easily stretch into fairly thin 6 inch rough rounds. Roll with rolling pin.
Fry in cast iron pan in simple yellow oil. They will puff and form pillows all over! Flip when fully golden. Serve warm. ~Half Recipe for 4-5 wraps: 4 oz fine or med cornmeal 7 oz AP flour 1 t baking powder 1/2 heaping t salt 6 oz water 2 oz milk ~OR 3 oz boiling water (to warm the whey) 5 oz whey ~Very good leftover. Still soft. ~Very good sauteed into bread cubes. In 5 qt glass bowl combine:
8 oz cornmeal 14 oz white all purpose flour 2 t baking powder 1 heaping t salt Stir in: 12 oz warm water 4 oz milk ~OR 6 oz boiling water (to warm the whey) 10 oz whey Bring together into a shaggy dough with the silicone scraper. Rest 15 minutes to hydrate. Knead by folding the dough in the bowl with the scraper. The dough will become springy and form a beautiful ball. Don't skip this step or the dough is hard to work with and you end up adding too much flour as you stretch them out. Let rest another 10-15 minutes.
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