Roam further afield for longer and reduce your reliance on the shops by learning to make your own bread. This quick, easy flatbread recipe is perfect as a base for a variety of campsite meals.
Always feast on fresh bread … no matter how long or far you go.
Nomadic humans have relied on flatbread as a source of sustenance for thousands of years. Whereas preservative-laden store bought bread can go mouldy in just a few days, properly stored oil and flour will stay fresh indefinitely. These base ingredients also offer a high caloric value per gram, meaning they don’t take up much space in your camper trailer, car or backpack in exchange for the energy yielded. And let’s face it – a fresh hunk of bread, still hot from the pan, is far better for camp morale than stale squares of cardboard.
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” ― James Beard
Learning to make your own bread is a survival skill that all camping enthusiasts should master. Not only will it come in handy in the wilderness, it’s also good to know how to feed your family or neighbours in the event of a long power cut. Plus, this recipe is so good and easy you might find yourself making it on an average night at home.
Make Tasty Campfire Bread in Minutes
This basic recipe is demonstrated by Steven Harris in his “30 Second Emergency Bread” video. Thirty seconds is a bit of a stretch, but we take his point – the recipe is quick and easy to do.
- 2 cups baker’s flour
- 1 tbsp oil
- 5 tsp salt
- Water (approx. 1 cup)
Combine the flour, oil and salt in a bowl. Mix well, then add water slowly, stirring as you go. Exactly how much water is needed will depend on the type of flour used. When the dough is moist enough to form a ball, but not wet enough to be sticky, stop adding water and knead a few times. You should have a nice, malleable ball of dough that doesn’t stick to your hands.
If the dough is crumbly, add more water. If the dough is wet or too sticky, add more flour.
Separate the dough into golf-ball sized portions. Sprinkle a little flour onto a flat board, and roll the dough into a thin disc.
Lightly oil a hot pan, and throw on the first disc of dough. When the bread starts to bubble, check the underside – you want to see light brown spots all over. Flip and cook the reverse side. This should take a minute or two, max. Cook longer for a crispier bread.
This recipe should make 6-8 decent sized flatbreads. If that sounds like a lot, no worries –
just halve the ingredients. Or keep a few balls of dough covered and chilled, then cook them up in a day or two.
These breads are great plain or with any variety of toppings. We highly recommend:
- Bacon, egg and chutney
- Avocado and pepper
- Baked beans or Mexican spiced beans
- Ham, sliced cheese and pickle
- Nutella and sliced banana
- Butter and honey
- Jam and cream
You can roll these flatbreads to make a wrap, tear them up to dip in thick stews, or use as a base for pizza. The potential for delicious combinations is only limited by your appetite.