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‘Hard-times classic’: Just 4 ingredients. This came from lean years, but people still beg me to make it
Preheat the skillet: Place a heavy 9- to 10-inch cast-iron skillet on the stovetop over medium heat. Add 1 tablespoon of the fat and let it melt and heat while you prepare the dough. You want the pan hot but not smoking.
Mix the dry ingredients: In a medium bowl, whisk together the flour and baking powder until well combined. This helps distribute the leavening evenly so the bread rises uniformly.
Add the liquids: Make a well in the center of the flour mixture. Add 2 tablespoons of the melted or softened fat and pour in the milk. Stir with a wooden spoon or spatula just until a soft, shaggy dough forms. It should come together but still look a bit rough; avoid overmixing to keep the bread tender.
Adjust consistency if needed: If the dough seems very dry and crumbly, add a splash more milk, a teaspoon at a time. If it’s too sticky to handle, sprinkle in a little more flour. You’re aiming for a soft, slightly tacky dough that you can gently pat out.
Shape the dough: Lightly flour your hands and the surface of the dough. Gather it into a rough ball, then gently pat it into a thick disk, about 3/4 to 1 inch thick, right in the bowl or on a lightly floured counter.
Transfer to the skillet: Swirl the hot fat in the skillet so the bottom is well coated. Carefully lay the dough disk into the hot pan. Use your fingers or the back of a spoon to nudge it toward the edges, keeping the thickness fairly even. If you like, lightly score the top into 6–8 wedges with a knife to make it easier to portion later.
Cook on the stovetop: Reduce the heat to medium-low. Cook the bread, uncovered, for about 8–10 minutes, or until the bottom is golden brown and the edges look set. You can lift an edge with a spatula to peek at the color.
Flip and finish: Carefully flip the bread using a wide spatula (or two spatulas if needed). Cook the second side for another 6–8 minutes, until golden and the center feels firm when gently pressed. If the outside is browning too quickly while the center is still doughy, lower the heat and give it a few extra minutes.
Optional oven finish (if available): For a slightly more even bake, you can slide the skillet into a 375°F (190°C) oven for 5–8 minutes after the stovetop cooking, especially if the bread is thick. This step is optional but helpful if your stovetop heat is uneven.
Cool briefly and serve: Remove the skillet from the heat and let the bread rest for 5–10 minutes. Transfer to a cutting board, slice or break into wedges, and serve warm.
