Because it is so quick and easy! And all mixed in the Saute Pan and cooked on the stove top..
Put the flour, cream and sparkling water into the saute pan. Mix till it just comes together-do not over mix
Put in the remaining ingredients, and roughly fold through
Then put the lid on, with the vents closed, onto a med to med- high heat for about 10-12 mins. Until top has dried out a little.
Then with a folded teatowel over lid, flip the Saute Pan so that the Bread will now be sitting onto the lid.
Carefully slide the Bread back into the pan, so the other side can now continue cooking.
Place the lid on with the vents open, and cook on Med-low heat for another 10-12 mins. Until a knife inserted into it comes out clean.
Then invert out onto a board to break/cut, or to a cooling rack if using later.
Great drizzled with a little olive oil and sprinkled with some sea salt..
I find this bread is great to also use up 'left-over' dip in the fridge, and fresh herbs that are nearly at the end of their life.. This is also easily reheated in the saute pan on low heat
We have food allergies in our family being wheat and dairy Would this recipe work with gluten free SR flour What would you need to put in place of the cheese Many thanks