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“This is my adaptation to a Indian Fried Bread recipe. I wanted something with a bit of a corn flavor. I've made these a few times and they have come out well. They take a bit of work to make, but are definetly worth it. After making the flat breads pop them in the broiler or toaster oven on an ungreased baking sheet for a couple of minutes with topping of your choice. Some topping suggestions are lentils, refried beans, cheese, vegetables, butter and sugar and cinnamon.”
1hr 5mins

Ingredients Nutrition


  1. In a medium sized bow mix together all purpose flour, wheat flour, corn meal, salt and baking powder.
  2. Add a 1/4 cup water and cut in margarine. Mix ingredients (with hands works best). Add rest of water as needed. If dough gets too soggy add flour.
  3. Turn out dough on a well floured surface and knead a few times.
  4. Let sit for 30 minutes.
  5. Pinch off pieces and roll out or roll out all dough and cut in a circular shape 1/4 inch thick with a 4 1/2 to 5 diameter.
  6. Heat oil (I use Evona oil) in a small frying pan. A small iron skillet works well. Use medium to low medium heat.
  7. Fry dough in oil until both sides are golden brown. Keep an eye on it and flip frequently.
  8. Drain cooked bread on racks (I also pat with paper towels).
  9. Enjoy!

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