Three Sisters' Fry Bread - cooking recipe

Ingredients

1 cup flour
1 cup cornmeal
1 tablespoon fresh sage (fresh sage finely minced) or 1 teaspoon dried sage
1 teaspoon baking powder
1/2 teaspoon salt (my addition)
1 cup pinto beans, cooked and mashed
1 cup butternut squash, roasted, cooked and mashed
warm water, as needed
oil, for frying

Preparation

In mixing bowl combine flour, cornmeal, sage, baking powder and salt. Mix.
Stir in the pinto beans and squash. (I pureed the beans and the squash in a mini food processor using a small amount of the bean cooking liquid to help it blend.).
Add a little warm water (for the test recipe I only used a few tablespoons of water) as needed to make a soft but not sticky dough.
In a skillet (I used our faithful 10\" Lodge cast iron skillet), add some oil and heat the skillet to medium heat.
On a floured work surface, divide the dough into 6-8 pieces (or 12-16 for mini fry bread). Flatten to form patties (a tortilla press lined with wax paper worked well for this step). I found it better to flatten the dough to a thinner 1/4\" thickness. They cooked better and crispier than the thicker ones and were cooked all the way through.
In the hot cast iron skillet, carefully add the flattened dough pieces in batches; do not crowd.
Fry bread pieces 3-5 minutes on each side until golden brown.
Drain on paper towels and serve hot.