Pan Bread

This is the food we eat when we come in hungry and there is nothing left for lunch. It takes about 3 minutes from opening the door to eating.


  • 200g. wholemeal wheat flour
  • 1/8 tsp. salt (adjust to taste)
  • 350ml. milk or water

Makes six if the diameter is about 20 cm.

I’ve listed the ingredients because that is what everyone expects of a recipe. Actually, there is no ingredients list for this bread. It changes every time. What you really do is walk into the kitchen and look for any old yoghurt, any milk that is getting a bit old, too many eggs or some whey left over from making curd cheese. If none of these are available you use water, but it isn’t so quite so good. You can use other flour or flour mixtures but it is insipid made with white flours and stodgy with only rye flour so we prefer to use wholemeal wheat.

Put the flour and salt into a bowl and make a well in the middle. Pour liquid into the well and mix thoroughly. Keep going until you have a liquid of a thick pouring consistency. Ideally, you them let the batter rest for a while but generally you don’t have time and it doesn’t matter too much. Heat a frying pan or chapati pan, dot on a tiny bit of oil and drop a tiny bit of the batter on to test it. If it makes a layer about 2 – 4mm thick it will probably work. If it spreads too thin or won’t spread enough, adjust it by adding more liquid or flour and try again. When the top starts to dry out loosen it carefully and turn it and cook the other side. Now taste it and if it is OK, start making the real ones by pouring in enough batter to make a circle the size you like, shaking and tipping the pan to spread it out.

Keep making and start eating. These are particularly good with soft spreads like cottage cheese, pate or jam but even just butter is good.

It is a good idea to take turns cooking so everyone gets to eat straight away.


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