Johnny Bread Recipe

Ingredients

• 120 g (1 cup)plain flour (all-purpose flour)
• 67 g (1/3 cup)sugar
• 1 tspbaking powder
• A pinchsalt
• 28 g (2 tbsp)butter
• 80 ml (1/3 cup)milk

Instructions

1. 1

   Mix dry ingredients

   In a bowl, combine the flour, sugar, baking powder and salt.

2. 2

   Make the dough

   Add the melted butter and milk, then mix until a soft dough forms.

3. 3

   Divide the dough

   Split the dough into four equal portions.

4. 4

   Shape the breads

   Pat each portion into a thick, round disc.

5. 5

   Cook the first side

   Heat a tawa, place the breads on it and add some melted butter around the sides. Cook over a low flame for five minutes.

6. 6

   Flip and cover

   Turn the breads over and cook for 5 to 7 minutes, keeping them covered as they cook.

7. 7

   Serve warm

   Serve the breads with jam or another spread.

What is Johnny bread?

Johnny bread is a name used for several kinds of simple bread, and recipes vary by region and household. This version is a sweetened, thick flatbread cooked on a tawa rather than baked.

The short ingredient list makes it straightforward to prepare, while shaping the dough into four discs helps them cook evenly in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 5g protein, 42g carbs, 7g fat.

The flour and sugar provide most of the carbohydrates, while butter supplies most of the fat; the milk and flour contribute some protein. Pair a bread with fruit or a savoury protein-rich topping to make a more balanced plate.

Choosing the ingredients

Flour: plain flour gives the dough its structure. Measure it carefully so the dough stays soft rather than becoming stiff.

Butter and milk: melted butter adds richness, while milk brings the mixture together. Add them as directed and mix just until a soft dough forms.

Shaping the dough

Even portions: divide the dough into four similar-sized pieces so the breads finish cooking at about the same time.

Thick discs: pat each piece into a round, thick flat shape. Keeping them similar in thickness helps prevent one bread from cooking much faster than another.

Cooking on the tawa

Low heat: cook the first side for five minutes over a low flame, as directed. A steady, gentle heat gives the centre time to cook without rushing the outside.

Covered pan: cover the breads while they cook, including after flipping them for the final 5 to 7 minutes. Check that the centre is cooked through before serving.

Serving ideas

Sweet toppings: serve the breads warm with jam or another spread, as suggested in the method. Their lightly sweet flavour also works with a simple topping of butter.

At the table: offer them as a breakfast or snack, or serve alongside a savoury meal when you want a plain, filling bread.

Timing and doneness

Pan time: the stated cooking time is five minutes on the first side and 5 to 7 minutes after flipping. The total time is otherwise unspecified, so allow a little extra time to shape the dough and heat the tawa.

Doneness: look for breads that are cooked through rather than doughy in the centre. If they brown too quickly before the middle is ready, lower the heat.

Recipe notes & tips

• Melt the butter before adding it to the flour mixture.
• Mix only until a soft dough comes together.
• Divide the dough evenly so the breads cook at a similar pace.
• Keep the tawa at a low, steady heat.
• Cover the breads during cooking, including after turning them.

Variations

• Savoury topping: serve with a savoury spread instead of jam.
• Spiced dough: add a little ground spice to the dry ingredients for a warmer flavour.
• Smaller breads: divide the dough into more portions and shape thinner discs, checking them earlier as they cook.
• Extra butter: brush a little melted butter over the breads just before serving.

Common mistakes to avoid

• Stiff dough: measure the flour carefully and stop mixing once the dough is soft.
• Uneven portions: divide the dough into four similar-sized pieces for more even cooking.
• Uneven thickness: pat the discs to a similar thickness so they finish together.
• Heat too high: lower the flame if the outside browns before the centre cooks.
• Uncovered cooking: keep the breads covered while they cook, as directed.

How to store

Let leftover breads cool, then store them in an airtight container in the fridge for up to 3 days. Reheat in a covered pan over low heat until warmed through.

Frequently asked questions