He now added water while he mixed it with the flour, a little at a time, until the dough was of the consistency of stiff biscuit dough.
The bread was now ready to bake.

There was no oven, and the frying-pan must needs serve instead.

The interior of the frying-pan he sprinkled liberally with flour that the dough might not stick to it.

Then cutting a piece of dough from the mass he pulled it into a cake just large enough to fit into the frying-pan and about half an inch in thickness, and laid the cake carefully in the pan.
With a stick he raked from the fire some hot coals.

With the coals directly behind the pan, and with the bread in the pan facing the fire, and exposed to the direct heat, he placed it at an angle of forty-five degrees, supporting it in that position with a sharpened stick, one end forced into the earth and the tip of the handle resting upon the other end.