- 2 cups unbleached self-rising flour
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
Recipe by Emily Horton.
- Combine flour, buttermilk and oil in a large bowl; stir with a fork to combine. Do not overmix. With floured hands, gently knead dough in bowl to form a ball; dough will be sticky. Generously oil a straight-sided, heavy 8- or 9-inch skillet and set over medium heat. Pat dough into skillet.
- Cook over medium heat until set and browned in spots on the bottom, 7 to 8 minutes. Using a spatula, slide or lift onto a plate. Invert into skillet and cook until other side is browned in spots and bread is thoroughly cooked, 5 to 6 minutes. Transfer to a plate and cut into wedges. Serve hot, warm or at room temperature.
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