Cyndi: Not sure what you're after with more specific. But here is some more info:<br> <br>The amount of flour doesn't matter - make as much or as little as you like. Depends on how large the amount of bread you want it. <br>The amount of water - enough to make a dough - enough to get the flour damp and have it stay together. Think playdoh or modelling clay consistency - stays together, doesn't stick to your hands. You don't want the dough too watery - if that happens, add more flour. Too dry and it crumbles - add more water. The dough will stay together, be able to roll it into a ball, and it won't stick to your hands. Though I've used dough this way - just powder flour on your hands and the dough first; so it sticks to the outside of the dough. (The right dough consistency means the mixing bowl is cleaner also - no wet dough stuck to the sides. Better for cleaning up afterwards).<br>I flatten the bread, and have powdered flour on the outside of it before I put it on the plate. Since I'm not using oil on the cooking plate, the flour is keeping the dough from sticking to the plate. <br>The temp of the stove top - only thing that I've found is bad is being way way too hot - the bread burns on the surface before having enough time to heat inside. I guess if the temp is too low it might dry out before it cooks, but never had this problem. My basic test is putting dry flour on the plate and if it very slowly browns its okay. If it chars immediately, its too hot. If it doesn't brown at all - its probably too low a heat. <br>I cook without oil, but nothing stopping you from oiling the plate before you cook on it. <br>I've cooked this bread this way on electric stove tops, barbeques, fires, camping stoves, etc. <br>The cooking time - I go until its browning on the outside. You could try testing the inside to see if the dough is cooked or not, but I've not done that. I do try to have a bit of brown on both sides. But the second side is harder - cause I'm flattening the bread in my hand, its not perfectly flat. The first side is soft going on the pan, that is usually flat, but the top hardens slightly with the heat and when you flip it over, it will not all touch at the same time. So you will end up with brown in spots rather than all over. <br>The length of time to cook - depends on the heat. Brown the bottom, then turn over, and brown the top. Test one and see if its done then. If you use the same heat source and plate each time, you'll get an idea of how long to cook them for. ( Heavy cast iron frying pan on gas stove will be different to very thin aluminium plate on hot coals. )<br><br><span style="font-size: 13px;">You can add whatever you want to the dough before you cook it : </span><br><br>banana, <br>sultanas, <br>peanut butter,<br>nuts,<br>olives & onion,<br>herbs, <br>cheese, etc. <br><br>You're only limited by your imagination. Try the plain ones first, then try adding stuff. When flattening, it has to be a bit thicker to cover what you added in the dough. <br><br>Whether you add before you start mixing the flour & water, or after the dough is formed is up to you. Try it both ways and see which you prefer. <br><br>Flour and water is the minimum you need. Other people add things like milk, butter, salt, egg, etc. <br><br>Wow.. Surprised myself with how much I wrote. There can be a lot in it if you want, but doesn't need to be. I learned all by trying it out. Just start by doing it, and adjust later batches for what you want.
