Recipes from Mexico :: Mexican Tortillas and Breads
Source: Chicago Tribune - many years ago
Skillet bread has a place in history. Cooks who crossed the country in a Conestoga wagon knew how to prepare it whenever they could pull out their fry pans.
2 c. flour
4 tsp. baking powder
2 tsp. salt
1 1/4 (one and one-fourth) c. milk
2 Tbsp. butter
In a large bowl, mix flour, baking powder and salt. Add milk and stir with a wooden spoon (very important for authenticity) until mixture is spongy.
Heat butter in a 10-in. skillet (cast iron is authentic). Keep heat low and do not brown. Be sure butter is in an even way spread in pan.
Add batter and cook 15 mins. or until bottom side is golden brown. Use a large spatula to lift and turn. Cook 15 mins. more.
Serve on a round platter spread with butter and jelly.
Serves 4 to 6.
