The Apache name for this bread can be tsegustei meaning “cooked on a rock” or chigustei which means “cooked on embers.” These days it is ordinarily cooked on a griddle. Chigustei resembles a thick version of a Mexican-style flour tortilla. It has been a familiar Apache food item for a long time and is mentioned in accounts from the 1800s. Chigustei is very good served with boiled meat.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
¾ cup warm water
Blend shortening with dry ingredients. Add water. Mix well. Knead lightly. Let the dough rest, covered in a warm place for 30 minutes. Divide dough into 6-8 pieces. Keep the dough covered until it is used. Take a piece of the dough and roll it into a flat circle no more than ¼ inch thick and cook on a non-stick griddle or lightly greased iron griddle over medium-high heat turning the bread over once. They should have dark speckles on one side and dark spots on the other. Serve them warm. They are often torn into pieces and dropped into the broth with the boiled meat.
*This recipe is from the Fort Sill Apache website, found at www.fortsillapache-nsn.gov
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