Johnny Cakes
INGREDIENTS
2 cups of Flour Self raising
1/2 teaspoons salt
Half cup of water
1 hour rest
RECIPE
1. In a large mixing bowl, combine 2 cups of self-raising flour and ½ teaspoon of salt.
2. Add ½ cup of water and mix until the ingredients come together to form a dough.
3. Cover the dough and allow it to rest for 1–2 hours.
4. Turn the dough out onto a lightly floured surface and knead for 5–10 minutes, adding a little extra flour if needed.
5. Preheat a frying pan over high heat.
6. Divide the dough into small round balls. Roll each ball into a thin, flat circle about 5 mm thick and 20 cm in diameter.
7. Place the flatbread in the hot pan and cook until the underside is light golden and bubbles appear on the top.
8. Flip the flatbread and cook the other side.
9. For a puffed bread, flip the flatbread a third time once both sides are cooked; it should puff up.
10. Remove from the pan and allow to cool slightly before serving.
2 cups of Flour Self raising
1/2 teaspoons salt
Half cup of water
1 hour rest
RECIPE
1. In a large mixing bowl, combine 2 cups of self-raising flour and ½ teaspoon of salt.
2. Add ½ cup of water and mix until the ingredients come together to form a dough.
3. Cover the dough and allow it to rest for 1–2 hours.
4. Turn the dough out onto a lightly floured surface and knead for 5–10 minutes, adding a little extra flour if needed.
5. Preheat a frying pan over high heat.
6. Divide the dough into small round balls. Roll each ball into a thin, flat circle about 5 mm thick and 20 cm in diameter.
7. Place the flatbread in the hot pan and cook until the underside is light golden and bubbles appear on the top.
8. Flip the flatbread and cook the other side.
9. For a puffed bread, flip the flatbread a third time once both sides are cooked; it should puff up.
10. Remove from the pan and allow to cool slightly before serving.