'Zebedee' bread

Zebedee Bread

This is the bread to make if you’ve forgotten all about it and want bread in a hurry. I call it Zebedee bread, because my friend, Alan, always makes it for his guests. It’s chewy and delicious, especially made with wholewheat flour and is absolutely foolproof so long as you have fresh baking powder and let the frying pan get hot enough. The amounts sound a bit fussy, but 1 cup of flour really doesn’t make quite enough bread for two.

1⅓ cup flour 

¼ tsp salt 

1 rounded tsp baking powder 

⅔ cup water 

 

• Light the cooker and put a heavy frying pan over the flame. 
• Put the flour, salt and baking powder in a bowl and mix them. 
• Add the water and mix until a soft dough is formed. 
  
• Knead this for a few moments on a floured board, adding more flour if necessary, so that the dough is no longer sticky and is easily handled. 
• Form into four flat rectangles. Either roll these out to about 1 cm (½ in) or flatten them out with your hands. 
• Cook them 2 at a time over a fairly high heat, in the frying pan, turning occasionally. 
• Serve warm.