Piki Bread
Hopi Reservation, Arizona
A ceremonial masterpiece of the Hopi people, Piki is a paper-thin, crisp bread made from finely ground blue corn and culinary juniper ash. The ash not only provides its distinctive smoky-blue hue but also unlocks essential vitamins through nixtamalization. Each sheet is hand-smeared onto a specialized 'Piki stone'—a highly polished sandstone slab heated over a cedar fire—then meticulously rolled while still warm. It has a delicate, popcorn-like flavor and a texture that dissolves instantly on the tongue.
Ingredients
- 1000 gFinely ground blue cornmeal
- 30 gJuniper ash (culinary grade)
- 1.5 lBoiling water
- 500 mlCold water
- 15 gShortening or marrow fat (for greasing stone)
Directions
- 1
Sift the blue cornmeal into a large traditional clay or mixing bowl.
- 2
Dissolve the juniper ash in cold water and strain through a fine cloth into the cornmeal to remove any grit.
- 3
Gradually add the boiling water to the cornmeal mixture, stirring constantly until it forms a smooth, thin, pourable batter with no lumps.
- 4
Heat the Piki stone (sandstone slab) over a steady fire until a drop of water sizzles and dances on the surface (approx. 350°F).
- 5
Lightly grease the stone with a small amount of fat or oil using a clean cloth.
- 6
Using your fingers or a flat scoop, quickly smear a very thin layer of batter across the hot stone in a single, fluid motion.
- 7
Wait seconds for the edges to curl and the bread to turn translucent. Gently peel the sheet away from the stone.
- 8
While still hot and pliable, place the sheet on a flat surface and roll it tightly into a scroll. Repeat the process, often layering two sheets together before rolling.
- 9
Let the rolls cool until crisp and brittle.