Discovered that I have, amongst other things, developed a yeast allergy

So faced with that problem, as well as a fondness for a slice of bread and homemade apricot jam!
The other day, I made a corrupted Matso bread.
Using the biblical discription, modified it and the result was a flat bread, very tasty indeed.

I used a cup of cake flour
To that I added a goodly pinch of salt (this is one of the modifications)
Enough water to make a firm dough.

Let it stand and rest for ten minutes or so. (another modification)

Rolled it out to about five mm thick. Did not prick the surface all over with a fork (again a modification)
Cut it into circles using a whiskey (I can spell, you can check it, have a look at any Irish Whiskey bottle) glass.

Did not bake it in a hot oven, but rather used a thick based cast iron frying pan, not oiled.
Cooked the one side, till the topside was warm to the touch.
Turned it over, there were a couple of bubbles that had got slightly blackend.
After a few minutes, turned it over again.
Waited a few minutes more and the centre of the fatbread started to puff up.
Flipped it over and the puffed up bits spread over almost to the edges.

By the way the stove plate was medium to hot.

In the photo the jam is out of focus, as I wanted you to focus on the "Matsbread"

Thursday 18th July.

A grey morning, not a blue sky in site, the colours of a typical Highveld overcast day.
This is my favourite photography weather, not so for the purists, with rules of thirds, golden hours, etc., etc., some of my better compositions have been captured in this type of light. Those were on the days of film and hard prints, after hours in the darkroom, to me waisting valuable light. alas many of those images where lost in succesive upheavels and the passing of time, some 20 years ago.

Memories, now to fade into that far off period!