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Melt 1 Tbsp. butter in a 8 inch non-stick frying pan.
Stir baking mix and milk together until the mixture can be shaped into a ball. You may need to add a little flour to your hands so that the dough doesn't stick as you're shaping it into a ball.
Place the dough in the hot frying pan. Press and spread it in the pan until the dough covers the bottom of the pan.
Using medium heat, fry the dough about 4 minutes on one side. Flip it over and fry an additional 4 minutes. If bread is golden brown, remove it from the heat. If it's not golden, cook it an additional 2 minutes on each side.
Slide the bread onto a plate and spread remaining butter on top of the bread. This bread is delicious with herb butter. It's great with jams, jellies and honey. You can make it a little more unique by adding some dried herbs to the dough or about a 1/2 teaspoon of a seasoning such as Mrs. Dash.
This is a fried flat bread with many uses includes topping with anything from refried beans, lettuce, tomato, shredded cheese, salsa and sour cream to honey or your favorite jam with peanut butter. I've even topped it with chili, shredded cheese and diced onions.
It's easy and inexpensive to make and keeps well in the freezer when wrapped tightly with saran wrap or foil. I personally love the flavor of cooking this bread with Sesame or Peanut oil the best ;-)
Combine the ingredients, except oil, in a large bowl. Heat the oil in a skillet to 375 degrees F. Remove a ball of dough large enough to flatten in to the size of a large flour tortilla. The thickness you choose to roll is up to you but I've found you don't want it to be over a half an inch thick.
Flatten with a rolling pin on a well floured surface and it doesn't matter what shape the dough is once the dough is rolled whether it be round, square or haphazard.
Place rolled dough in the hot oil, cooking for a minute or two on each side until golden. Remove to a plate covered with a cloth towel or paper towels.
Continue cooking rolled dough in batches if you rolled the dough on the thin side.
By Ann from Richland, WA
By Robin from Washington, IA