In a bowl mix all the dry ingredients.

add the egg milk and oil and stir until combined.

Knead for few minutes until soft dough but not sticky.

Add more flour if needed.

Let it sit for 30 minutes.

Roll the dough on a floured surface.

Cut with a cookie cutter or a glass.

Heat a nonstick pan on a medium heat.

Place the cakes to cook each side for about 4 minutes.

Serve warm with stew.