We’re not going to lie, this might not be the lightest, fluffiest, most delicious bread you’ve ever eaten. But after a long day with a heavy pack on your back; when your feet are slightly raw and you’re sick of the sight of dried fruits and nuts; when you’ve finished setting up camp and the rain hits the tarp strung overhead; when all you’ve tasted for days is freeze-dried soup, these quick flatbreads might be the most delicious, wonderful things you’ve ever, ever eaten.
Bread doesn’t have to be complicated to satisfy the soul. Armed with this simple flatbread recipe, you’ll be whipping up fresh, hot-doughy delights for your comrades in minutes — perfect as an accompaniment to that re-hydrated soup…
How to make our quick campfire flatbreads
For this camping recipe you will need:
1 x camp stove or grill for cooking over an open fire.
1 x skillet or fry pan
300g strong white flour
1 (heaped) tbsp. baking powder
½ tsp. sea salt
3 tbsp. olive oil (or rice bran)
Dried rosemary, thyme, fennel, or seeds (optional)
Prepare at home before you leave
This recipe is made even easier if you combine the dry ingredients before you leave on your trip. If you’re trying to keep the amount of weight you are carrying, leave the kilo of flour at home and just make enough for one batch.
Combine your dry ingredients and store in a zip-lock bag or an air-tight plastic container and pack with your food ready to go the next morning.
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Discover more: Camp Cooking 101: your recipe for success
At the campsite
As far as bread goes, this recipe is basic, but you still need to give the dough some love.
This is ideally done in a plastic bowl with a bit of space, but you can definitely form the dough on a small plastic plate (or Frisbee) — it’s not like you have to worry about making a mess.
Prepping your flatbread dough
Give your dry mix a quick shake to make sure it’s still combined, and tip it out onto your chosen work surface, reserving a small amount to use for dusting later.
Form a well in the centre, and add 3tbsp. of olive or vegetable oil, and about 75ml of water to get the dough started.
Work the dry ingredients in towards the middle with your Spork, and when it starts to come together, wet your hands, ditch your Spork, and use your fingers.
Work the dough with your hands. If it’s still quite flaky at this stage, add a drizzle of water to adjust. If you accidentally add too much, don’t stress! Just sprinkle with a touch more flour and keep kneading. It takes a while for the dough to absorb the water, but it will come together.
Knead for five to ten minutes until you have a nice stretchy dough.
Form it into a ball with your hands, dust with a little bit of that flour you saved, and set aside on your work surface to relax for a few minutes while you get your stove ready.
Cooking your flatbreads
Light your stove (we're using an MSR Whisperlite stove) and bring to a medium heat. Lay your pan on top and let it get hot.
Take your dough and break into squash-ball-sized pieces. We’re going to cook one flatbread at a time so that we can eat them fresh and hot from the pan!
Roll the dough into balls and slap from one hand to the other to flatten out. Don’t be afraid to work it with your fingers, gently stretching the dough to form 1cm-thick discs. They should be slightly larger than the palm of your hand.
Add a tbsp. of oil to the pan and place your flatbread dough in the centre, moving it around the pan to evenly coat with oil.
Turn the flatbreads every couple of minutes until fluffy in the centre. Just bend the dough to check if it’s cooked in the middle.
Keep hot flatbreads under a cloth on your plate / Frisbee while you cook the others, or cook and enjoy one at a time.