Prijavi se

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Simple Skillet Bread (Makes Eight)



While I was down south living in a pop-up camper on the back of a pick-up truck on a beach dune, these little buns became my only reliable source of fresh bread. I was able to bake them over a little charcoal barbeque, even when it was raining. The trick to make these skillet breads quickly is to buy self-raising flour.(Which is all-purpose white flour with baking powder and salt already mixed in.)

Ingredients:

2 1/4 cups self-rising flour
3/4 - 1 cup of milk (depends on humidity)
2 tablespoons liquid honey
olive oil

you can also add extra ingredients, like a few raisins, or a sprinkling of herbs, like dried (or hey, even fresh) oregano...



Measure the flour out in one bowl, and combine the milk and honey in a second bowl. Then dump the milk and honey into the flour bowl, and mix together - you can start with a spoon, but you're going to end up using your (hopefully clean) hands. The dough should look like this when you're done mixing. You may need to add a little more milk, to make it stick together, if your house is very dry. Don't add too much though, it shouldn't feel sticky. If you do add too much milk, just put some more flour in...you'll get it eventually!)



Grease your non-stick frying pan with some olive oil. Divide the dough into eight, and shape each piece into a ball with your hands, then smoosh a little flat, and place in your pan.



Turn your stove top burner up about three-quarters of the way (or wait for your charcoal to be very hot) and cook your skillet breads over top. You can either turn the buns over pretty much constantly, or you can accept that they will get a little burned, and flip only two or three times. (every four minutes, say.) Varying with the amount of heat you're using, (and if BBQing, the amount of "sea mist" falling on your head) it will usually take about ten - twelve minutes to cook, although one nasty day it took me half an hour.

To check if your bread is done, pick one up, and tap it on it's head. If it sounds hollow, it's done.

You'll want to eat some of the bread right away - just split it open and put some margarine or butter on and enjoy. If you make eight, and there's only one of you, you'll probably have enough for three maybe four meals. They'll keep two to three days.



Thanks for reading, see you next time!

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The Diner Archive:

Week 30 - Mac and Cheese
Week 29 - Mini Meatloaves and Hot Cocoa
Week 28 - Lost to Admins
Week 27 - Cherry Tomato Sauce with Pasta
Week 26 - Imperial Cookies
Week 25 - Artemis Bane's Crab Cakes
Week 24 - Enchiladas
Week 23 - Schwartzies and Apple Crumble
Week 22 - Fruit Salad and Blueberry Muffins
Week 21 - Swedish Meatballs
Week 20 - Sausage Pie and L6E's Chocolate Trifle
Week 19 – Grill Cheese and Coconut Cream Pie
Week 18 - Chicken Pasta and Bruschetta
Week 17 - Black and White Cookies and Chewy Oatmeal Cookies
Week 16 - Salsa Meatloaf
Week 15 – French Toast
Week 14 – Bow Ties with Sausage and Blondies
Week 13 - Mediterranean Shrimp
Week 12 – Hotdogs, Aeriala's Fries and Choc. Chip Cookies
Week 11 – Tortilla Pizza and AMM's Key Lime Pie
Week 10 – Chicken Curry
Week 9 – Italian Sausage and Pasta
Week 8 – Beef Stew
Week 7 – Spaghetti with Tuna
Week 6 – Ham and Cheese Quiche with Sweet Potato Fires
Week 5 – Sweet and Sour Chicken on Pancakes
Week 4 – Leek and Potato Soup
Week 3 – Spicy Tacos and P.B. Cookies
Week 2 – Greek Wraps with White Bean Hummus and Cocoa Crisps
Week 1 – Sloppy Joes and Brownies
Lemon Squash
Photographic Bread
Peanut Butter Special for Nosyt
Coda Cookie Special .