I haven't tried this recipe yet, but I'm excited about it. It looks easy enough.
2 cups unbleached self-rising flour
3/4 cup buttermilk
1/4 cup vegatble oil
1. Combine flour, buttermilk, and oil in a large bowl; stir with fork to combine. Do not overmix. With floured hands, gently knead dough in bowl to form a ball; dough will be sticky. Generously oil a straight-sided, heavy 8-or-9 inch skillet and set over medium heat. Pat dough into skillet.
2. Cook over medium heat until set and browned in spots on the bottom, 7 to 8 minutes. Using a spatula, slide or lift onto plate. Invert into skillet and cook until other side is browned in spots and bread is throughly cooked, 5 to 6 minutes. Transfer to a plate and cut into wedges. Serve hot, warm or at room temperature. Serves 8.
Per serving: 170 calories, 7g fat, 0mg chol., 4g prot., 23g carbs., 0g fiber, 420mg sodium.
