A simple, unleavened bread with many names, this originated in the outback of Australia. And is perfect as a quick breakfast fix to toast on a hot skillet when out in camping.
There’s really nothing to it: take a handful of self-raising flour (or plain with baking powder), and pour in water until you get a dry dough. Add more flour if it becomes too sticky.
Throw in chocolate chips, chopped mars bar, or redcurrants, blackberries, etc. foraged from the woodland, then pat into a very thin circle. The thinner it is, the less doughy the inside one the outside is cooked.
Place on a floured skillet and cook until the outside is golden. Eat while hot!