Belizean Johnny Cake

Ingredients:

3 3/4 Cups flour

4 tablespoon shortening (I prefer to use vegetable shortening)

3 teaspoon baking powder

1 warm cup coconut milk

1/2 teaspoon salt (I prefer Himalayan pink salt)

+ little more water

Instructions:

1. Sift flour, baking powder and salt.

2. Add shortening and incorporate properly until it has a crumbly texture (trust me, this helps)

3. Mix in 1 cup warm coconut milk and start kneading, you'll might need to add a little more water as you go. Add and knead until you get a soft dough, NOT sticky! IF it does get sticky, add a little more flour but try not to over knead.

4. Greese pan with shortening. Form golf sized balls (as seen pictured below).

5. Leave to rest for atleast 30 minutes to an hour (give the gluten time to merge to make softer dough)

6. After 30 minutes, preheat your oven to 350 degrees and get started on flattening your johnny cakes.

7. You can either leave them on the pan and start flattening them or you can pick up the dough ball and flatten in your hands until you have an inch thick disk. Get a fork and poke gently poke holes all over the top of the dough.

8. Once oven reaches desired temperature, carefully place pan with flatten dough in oven and bake for 25 minutes. Check them and leave for an additional 5 minutes to give them some color.

9. After half hour, carefully take your pan out the oven and wait until they cool a little and enjoy with some beans or whatever your heart desires!

Check out video below for demonstration.