Thumbprint Bread (Kolatquvi) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 2 teaspoons chamisa ash | 1/4 cup water | 2 cups coarse cornmeal |
| 1 cup boiling water | 1 tablespoon sugar | |
| 1 | Mix ashes and 1/4 cup water and set aside. |
| 2 | Measure cornmeal and sugar into a mixing bowl. |
| 3 | Add 1 cup boiling water to cornmeal mixture and stir with a wooden spoon. |
| 4 | Strain ash water into cornmeal and stir until mixture turns blue. |
| 5 | Shape heaping tablespoons of dough into 1-1/2 inch balls. Indent the center of each ball with your thumb. |
| 6 | Put the thumbprint bread in a colander and set it in a pot of boiling water. |
| 7 | Cover pot and simmer bread for approximately eight minutes. |