- 1 cup Green juniper ash
- Sunflower oil or lard (For greasing the cooking stone or griddle – very traditionally, the fat from an animal’s brain was used for this purpose)
- 1 cup Blue cornmeal
- 1 cups Boiling water
- 3 cups Water
- Mix ash with boiling water; strain juniper ash into pot. Stir. Add blue cornmeal. Stir with wooden spoon or stick. Let cool. Spread on hot, greased griddle or stone with palm of hand. Be certain the layer is very thin. Cook for a very short time.
- As soon as the batter sets and the edges begin to lift and brown, the sheet is peeled off and set aside on a tray. When the next rectangle of batter has been smeared on the stone and begins to set, the original sheet is placed on top of it to warm and soften slightly.
- As soon as it becomes pliable, the top sheet is folded into thirds, rolled up into a slightly flattened cylinder about the size of a corn cob, and placed on a serving platter to cool and become crisp. This process is repeated until the serving tray is piled high.