Armmansbrood (Poor man’s bread), gebraaidepap (braaied porridge) or waterbrood (water bread) were traditional breads of the early Karoo. To make them all that was needed was flour, water and a little salt, mixed together and kneaded into a stiff dough. This was then rolled out, (normally using a bottle), spread with fat or oil, rolled up and rolled out again. The process was repeated four or five times till the fat or oil made the dough quite soft. It was then rolled out to a thickness of about 10mm, cut in slices and “baked” over an open fire till golden brown and crisp. “It had a wonderful flavour and was delicious with fresh coffee,” said Pat Marincowitz.
© Rose’s Roundup,December 2011 (No 215)
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