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Ingredients
- 1 1/2 cups flour
- 1 cup water
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons water
Preparation
Step 1
Dump everything (except the 2 tablespoons water) into a bowl and "stir it into a gooey stuff" as Jacques says. The dough will indeed be very wet, gooey, sticky. Stir in any optional ingredients (herbs, mushrooms, green onion).
Heat a non-stick 10" skillet over medium to medium-high heat. Pour about a tablespoon of olive oil into the pan and then pour in the dough.
Spread into one flat layer with a spoon or spatula. (A little oil on the spoon or spatula helps keep the dough from sticking to it.)
Add a tablespoon or two of water around the outside of the dough where it meets the pan; the object is to create steam to help cook the bread. Cover the pan with a lid and cook 8-10 minutes. Peek at the bottom of the bread about half way through the first 8-10 minutes just to make sure the bottom isn't burning. You want good color, but not charcoal! Adjust the temperature accordingly.
After 8-10 minute flip the bread and re-cover the pan so that it cooks on the other side, 5 minutes.
It tastes best if eaten while warm.