Inagami-Pakwejigan (Soft Bread)

         Yield: 4 Servings
Categories: Ojibway, Bakery, Bread, Native

1 3/4 c Water 2/3 c White corn flour 3/4 ts Salt Margarine or shortening Sunflower seeds Bring the water to a boil. Mix together the flour & salt. Pour the boiling water onto the dry ingredients while stirring. Continue to stir until the mixture becomes thick & uniform. Serve in a bowl topped with margarine & the sunflower seeds.