Two-Ingredient Skillet Bread (Ho Cake)

Ingredients

• 2 cups Self‑rising flour (All‑purpose flour with baking powder and salt already mixed)
• 0.75 cup Water (Add gradually; you may need a little more or less to reach a thick, slightly sticky biscuit‑dough consistency)
• 1 tablespoon Vegetable oil (for skillet) (Just enough to lightly coat the skillet and help browning)

Instructions

1. Gather Ingredients & Tools

   Measure 2 cups of self‑rising flour and have water, oil, and all equipment ready.

   Time: PT2M

2. Combine Flour and Water

   Place the flour in the mixing bowl. Add water a little at a time, stirring with a wooden spoon until a shaggy dough forms. If the dough is too wet, sprinkle a bit more flour; if too dry, add a splash more water.

   Time: PT5M

3. Shape the Dough

   Flour your hands lightly, turn the dough into a ball, then pat it into a ½‑inch‑thick disc roughly the size of your skillet.

   Time: PT2M

4. Preheat Skillet

   Place the cast‑iron skillet over medium heat and let it warm for about 3 minutes. The surface should be hot but not smoking.

   Time: PT3M

   Temperature: Medium heat (≈350°F surface)

5. Add Oil

   Add 1 tablespoon of oil to the skillet and swirl to coat the bottom thinly.

   Time: PT30S

6. Cook First Side

   Place the dough disc in the skillet. Cook uncovered for 2‑3 minutes until the bottom is golden brown.

   Time: PT3M

   Temperature: Medium heat (≈350°F)

7. Steam the Top

   Cover the skillet with its lid and let steam cook the top for another 2 minutes.

   Time: PT2M

   Temperature: Medium heat

8. Flip and Cook Other Side

   Remove the lid, flip the bread with a spatula, and cook the other side for 2‑3 minutes until golden.

   Time: PT3M

   Temperature: Medium heat

9. Final Quick Flip (Optional)

   For an extra crisp crust, flip once more and cook 1 minute per side.

   Time: PT1M

   Temperature: Medium heat

10. Rest & Slice

    Transfer the bread to a plate, let rest 2 minutes, then cut into wedges with a knife.

    Time: PT2M

11. Serve

    Serve warm with maple or cane syrup and a cup of coffee, or enjoy plain.

    Time: PT1M

Nutrition Facts

Calories

293

Protein

8 g

Carbohydrates

55 g

Fat

2 g

Fiber

2 g

Ingredient Substitutions

• Instead of Self‑rising flour: All‑purpose flour + 1.5 tsp baking powder + 0.5 tsp salt per cup
• Instead of Water: Milk (for richer flavor)
• Instead of Vegetable oil (for skillet): Canola oil, Butter (adds flavor)

Equipment Needed

• Mixing bowl
• Measuring cup
• Wooden spoon or spatula
• Cast iron skillet (6‑8 inch)
• Lid for skillet
• Spatula (for flipping)
• Knife
• Plate (for serving)

Critical Steps — Do Not Skip

• Achieving the correct dough consistency (thick but slightly sticky)
• Preheating the skillet to medium heat before adding the dough
• Cooking each side until a deep golden crust forms without burning

Chef Tips from the Video

• For extra flavor, substitute half the water with milk or add a pinch of sugar.
• If you like a crispier crust, brush the top with a little melted butter just before the final flip.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; keep up to 2 days.

Freezer: Wrap in foil then place in a freezer bag; up to 1 month.

Room temperature: Store in a covered container; best within 1 day.

Make-Ahead Tips

• The dough can be mixed up to 30 minutes ahead; keep covered at room temperature and give it a quick knead before cooking.