Smula sönder jästen ner i en lagom stor bunke (2 1/2 l använder jag). Häll i vattnet. Rör ner saltet och olivoljan (och solrosfröna). Därefter tillsätter du mjölet lite i taget. Arbeta en stund med nÃ¥got kraftigt redskap (träsked eller gaffel, slickepott eller liknande). Häll ut degen/smeten i stekpannan (stekpannorna). LÃ¥t det jäsa – minst tjugo minuter till en halvtimme. Sätt in i ugnen. LÃ¥t brödet vara inne i ca 20 minuter – beroende pÃ¥ din ugn). Öppna luckan. LÃ¥t brödet stÃ¥ kvar i ytterligare 2 minuter. Häll ut brödet pÃ¥ ett metallgaller – med rätt sida upp, du fÃ¥r alltsÃ¥ vända det. Lägg en handduk över och lÃ¥t kallna. Det behöver inte vara iskallt för att äta, bara om du ska spara det i plastpÃ¥se eller brödskrin, eller om du vill frysa det, men det är inte den bästa sorten att spara länge.

Finally I get fresh home made bread every day. You know why? Because I bake it myself. Every day. Fortunately, it’s a super easy recipe.

You just mix all the ingredients into a bowl and pour into a iron frying pan. Let the dough swell underneath pot lids of the right size. When that’s done, you put the bread into the oven for about 20 minutes (it depends on your oven), open the oven and keep baking for another 2 minutes. Take them out and put them on a metal grille (it might be a good idea to put the grille on something like a baking pan so that your table or worktop won’t get all wet from the heat).

You van vary the recipe a little. You need to use a total of 5 dl flour (see conversion table), mainly wheat. I’ve tried 4 dl of wheat flour 0 1 dl of chickpea flour and 4 dl of wheat flour + 1 dl of rye flour, but you can try other combinations too, as long as there’s more wheat flour than the rest.
I like sunflower seeds so I put some into the dough along with the more or less wet ingredients.

I always make a double batch, but you can just as well make only one, if there’s only one of you.

Recipe:

half a package of yeast
2 1/2 dl water
1 1/2 tea spoons salt
2 table spoons olive oil
sunflower seeds
5 dl flour (whatever mix you prefer)
some fat (baking margarine or oil – the kind that can be heated – like olive oil)

Crumble the yeast into a bowl. Pour the water in. Add salt and olive oil (and the sunflower seeds). Work for a while with a sturdy utensil (wooden spoon or fork or something like that). Pour the dough/batter into the frying pan or pans. Let it swell – for at least twenty minutes for half an hour. Put it into the oven. Leave the bread there for about 20 minutes (depending on your oven). Open the oven, and bake for another two minutes. Put the bread on a metal grille – right side up, so you’ll have to turn it over. Cover with a towel or cloth and let it cool. The bread doesn’t have to be completely cold just to eat it, only if you want to put it into plastic bags or a bread box, or if you’d like to freeze it. Although this isn’t particularly suited to saving for a long time.

Conversion table

1 pound (lb) = 16 ounces = 453,6 g
1 ounce (oz) = 28,35 g
1 kg = 2,205 pounds
1 g = 0,035 ounces
3 1/2 ounces = ca 100 g
1 US gallon = 4 liquid quarts = 3,8 litres
1 liquid quarts = 2 liquid pints = 9,5 dl
1 liquid pint = 2 cups = 4,7 dl
1 cup = 16 tablespoons = 2,4 d
1 cup = 8 fluid ounces = 2,4 dl
1 fluid ounce = 29,6 ml
1 tablespoon = 3 teaspoons = 15 ml
1 teaspoon = 5 ml
1 liter = 0,264 gallon = 1,06 quarts
1 ml = 0,034 fluid ounces