HISTORY This recipe is one from down Louisiana-way. It comes from our dear friend, MizMo (Aline Theriot Meaux) who believes that this recipe was passed to the Louisiana Acadians by the local Indians... which is consistent with their history in Acadia of maintaining close alliances with the natives. MizMo said that "...I saw this (recipe) on an early morning TV show called PASSE PARTOUT, several years ago.  I could hardly wait for our next barbecue to try it.  My family loves it."
  • 8 cups all-purpose flour
  • 4 tablespoons baking powder
  • 4 teaspoons salt
  • Warm water
  • 2 cups additional flour
  • Oil for deep-frying
PREPARATION Mix first four ingredients in a large bowl. Stir in enough WARM water to make a ball of soft dough.  Put additional flour in smaller bowl. Pinch off egg-sized portions, roll in flour in smaller bowl, and stretch flat. Deep fry until light brown.  Drain on paper towels. (Especially good for barbecues or trail rides.  Use it as plain “bread” or serve with cane syrup, or use it for sopping gravy or dipping in chili.) 

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