This bread was made by my mom almost every week. Its is great alongside kale soup, a boiled dinner, or grilled fish. The great thing about this type of bread is that there is no yeast in it so it can be made very quickly. The other great thing is that it’s all cooked in a cast iron skillet.
2 cups of white corn flour
1 cup of all-purpose flour
3 tablespoons of sugar
1 tablespoon of salt
1 tablespoon of baking powder
1 1/2 to 2 cups of boiling water (as needed)
In a large mixing bowl add the cornflour, salt, and sugar. Add the boiling water very slowly, stirring until it’s well mixed. Then mix in the all-purpose flour and baking powder. Adjust the dough by adding more water or flour depending on the dough feels too dry or too wet. Separate into 3 equal parts and pat down each one to size. Leave to the side to rest.
Using a large cast-iron skillet, make sure not to grease or oil the pan; instead, you will dust the skillet with flour. Place the bread into the hot skillet then lower the heat and make sure to keep turning the bread over often not to burn. Continue until it’s cooked.
You can test if it’s done by inserting a toothpick in the center; it should come out dry.