I saw Chef Pepin make this on one of his shows, and thought, that is almost like the bread I used to make when I lived on the Beach in St. Augustine Florida and I had no yeast. I called it a cheat pizza dough, and I added tons of granulated garlic.
Serves 6
1 1⁄2 cups/188g regular all purpose flour
1 cup/250ml water
1⁄4 teaspoon/2ml baking powder
1⁄4 teaspoon/2ml salt
2 tablespoons/30ml olive oil
2 tablespoons/30ml water
Dump everything (except the 2 tablespoons water) into a bowl and “stir it into a gooey stuff” as Jacques says. The dough will indeed be very wet, gooey, sticky. Stir in any optional ingredients.
Heat a non-stick 10″ / 25.4 cm skillet over medium to medium-high heat. Pour about a tablespoon of olive oil into the pan and then pour in the dough.
Spread into one flat layer with a spoon or spatula. (A little oil on the spoon or spatula helps keep the dough from sticking to it.)
Add remaining water around the outside of the dough where it meets the pan; the object is to create steam to help cook the bread. Cover the pan with a lid and cook 8-10 minutes. Peek at the bottom of the bread about half way through the first 8-10 minutes just to make sure the bottom isn’t burning. You want good color, but not charcoal! Adjust the temperature accordingly.
After 8-10 minute flip the bread and re-cover the pan so that it cooks on the other side, 5 minutes.
It tastes best if eaten while warm.
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