We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is Piki?

Sara Schmidt
By
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Piki bread, is also known as Indian paper bread. It is a traditional Hopi bread that is considered cumbersome to make, partly due to the difficulty of acquiring the necessary ingredients. Piki ingredients include juniper ash, blue cornmeal, and sunflower oil. Though the blue-gray bread is also made by the Pueblo peoples of New Mexico, the bread is not widely found outside the Arizona area.

The most difficult ingredient to acquire for this Hopi version of a tortilla is the juniper ash. It is the ash left behind from a burning juniper tree, so the most direct way to get the ingredient is to burn the tree oneself and obtain the ash. Less traditional recipes, such as those that call for the ash of various other plants, are available for those who really want to make the bread. A Mexican tortilla flour known as masa harina is also used in some recipes as a substitution. The best place to obtain it, however, is in an authentic Hopi restaurant.

Cornflower meal and sunflower oil can both be purchased in some specialty food shops as well as online. To create the bread, the ash must first be boiled in water, then strained. It is then mixed with the blue cornmeal and cooled before being formed into bread. The layer of meal should be spread thinly over a baking instrument, such as a griddle. The traditional method is stretching the blue dough over a hot rock, such as a slab of shale.

When the dough is too thick, it will not cook properly. Once it is very thin, it is cooked for a brief amount of time before being rolled up into a long, tamale-like shape and served. Though many people may use oil to cook the bread, another traditional way to make the piki is to coat the cooking instrument in the fat of the animal being served with the meal. Watermelon seeds have also been used for creating the oil.

If using fresh blue corn in the recipe, it will require grinding prior to cooking. The resulting bread is less of a bread as it is a brittle, corn-flavored treat. It is well known in the Western states for its melt-in-your-mouth quality. It is also a very family-oriented food, heavy with tradition. Hopi women once passed their piki-making knowledge down to their daughters, along with their cooking stones.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Sara Schmidt
By Sara Schmidt
With a Master's Degree in English from Southeast Missouri State University, Sara Schmidt puts her expertise to use by writing for DelightedCooking, plus various magazines, websites, and nonprofit organizations. She published her own novella and has other literary projects in the works. Sara's diverse background includes teaching children in Spain, tutoring college students, running CPR and first aid classes, and organizing student retreats, reflecting her passion for education and community engagement.
Discussion Comments
Sara Schmidt
Sara Schmidt
With a Master's Degree in English from Southeast Missouri State University, Sara Schmidt puts her expertise to use by writing for DelightedCooking, plus various magazines, websites, and nonprofit organizations. She published her own novella and has other literary projects in the works. Sara's diverse background includes teaching children in Spain, tutoring college students, running CPR and first aid classes, and organizing student retreats, reflecting her passion for education and community engagement.
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.