Sonoran Fry Bread

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

freshly ground black pepper to taste 1 tablespoon ground toasted cumin seed (cominos)

1 cup warm water

8 cups vegetable oil for frying

Mix flour, baking powder, salt, pepper and cumin. Slowly add water until dough forms; it should be soft but not sticky. Knead gently. Let rest 15 minutes. Heat oil to 375 degrees. Roll dough out 1/2 inch thick and pull off 3-inch square or round pieces. Drop into hot oil, a few at a time, and let cook until they float to the top. Remove with slotted spoon. Drain. Serve as a snack, with a salad or a meal.

"Prepared at the San Luis Resort and Conference Center in Galveston during

this year`s Mardi Gras tribute to Mexico. The recipe is from Kathy Ruiz, corporate executive chef for Landry`s restaurants."

By Lou Parris <[email protected]> on May 13, 1997