- 1-1/2 cups water (I prefer filtered)
- 1 cup flour
- 1 teaspoon salt
- 2 tablespoons oil
- Optional flavorings (use one or a combination): 1/2 teaspoon Italian seasoning, 1/4 teaspoon garlic powder, 1 teaspoon dried rosemary or 1-1/2 tablespoons fresh rosemary or 1/4 cup sliced onions
Put the flour and salt into a medium mixing bowl and whisk in the water slowly, making sure there are no lumps. Mix well, cover with a towel and walk away. This is a great time to do your shower or whatever your morning routine requires. The mixture should be like pancake batter. It can sit for hours if needed.
Then heat the oven to 450 and get out your cast iron skillet or a lipped pizza pan. A 12-inch pan works best. A smaller one will still work, but it needs less oil, more cooking time and will turn out thicker. When the oven is hot, add the oil to the pan. If you’re using flavorings, now’s the time to add them to the oil. Put the pan or skillet into the hot oven for just a couple of minutes, long enough to start smelling the oil.
Remove the pan. Carefully! It’s really hot! If using sliced onions, give them a stir. Now pour in the batter and return the pan to the oven for 35 to 40 minutes or until the bread is golden brown and crispy at the edges. It should release easily if done. You may need to use a thin spatula to loosen a little then give the pan a shake.
Let it sit for about 5 minutes before cutting and serving.