Discover the Flavors and Traditions of Talihina, a Native American Flatbread

Talihina is a type of flatbread that originates from the indigenous people of North America, particularly in the Great Plains and Southwest regions. It is made from ground cornmeal or other grains, such as wheat or rice, mixed with water and sometimes other ingredients like beans, squash, or wild greens. The dough is then rolled out thin and cooked on a griddle or in a pit oven.
Talihina is a versatile bread that can be served with a variety of toppings, such as beans, cheese, meats, and vegetables. It can also be used as a base for other dishes, like tacos, burritos, or stews. In some Native American communities, talihina is considered a staple food and is often served at ceremonies and gatherings.
The name "talihina" comes from the Choctaw language and means "wild rice bread." However, the bread is not actually made with wild rice but rather with cornmeal or other grains. The name likely refers to the fact that the bread was traditionally made with ingredients that were readily available in the wild, such as corn and beans.
Overall, talihina is a delicious and nutritious flatbread that has been an important part of Native American cuisine for centuries. Its versatility and flavor have made it a beloved food in many communities, and it continues to be enjoyed by people today.