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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Taken from Relish magazine, Jan/2010. I haven't tried making this one yet. Ingredients:
2 cups unbleached self-rising flour |
3/4 cup buttermilk |
1/4 cup vegetable oil |
Directions:
1. Combine flour, buttermilk, and oil in a large bowl and stir with a fork (do not overmix).
2. Using floured hands, gently knead dough in bowl to form a ball; dough will be sticky.
3. Generously oil a straight sided, heavy 8 or 9 inch skillet and set over medium heat.
4. Pat dough into skillet.
5. Cook over medium heat until set and browned in spots on the bottom, 7 to 8 minutes.
6. Using a spatula, slide or lift onto a plate.
7. Invert into a skillet and cook until other side is browned in spots and bread is thoroughly cooked, 5 to 6 minutes.
8. Transfer to a plet and cut into wedges; serve hot, warm or at room temperature.
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