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Method:
Mix together the flour, chili powder and
bicarbonate of soda. Stir in the remaining ingredients except the oil
and mix to a soft dough. Turn out on to a lightly floured surface and
knead gently until smooth. Cut into eight pieces and pat each one into
a 13 cm/5 in round. Heat the oil in a heavy-based frying pan (skillet)
and fry (saute) the corn breads for 2 minutes on each side until
browned and lightly puffed.
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