A simple quick, flat, light bread made over an open fire, its the building block of various ancient diets. When cut into a wedge it can be called a scone, but its not to be confused with the Scottish scone cake. It tends to be a mixture of flour, baking powder, sugar or salt, lard or butter, and milk or water possibly with some sort of sweet dried fruit kneaded into the dough before frying, roasting over a fire, or baking. Its a very simple yet obviously very versatile food, the recipe below is the simplest version, feel free to experiment with it.
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3 cups all-purpose flour
1 teaspoon salt
2 tablespoons baking powder
1/4 cup butter, melted
1 1/2 cups water
Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.