Pan De Campo (camp Bread) Recipe

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Pan de Campo (Camp Bread)

Vickie Parks

By
@Northwestgal

Also called Cowboy Bread, this is an easy recipe for a classic recipe that dates back to trail days when cowboys traditionally made this flat bread in a cast-iron skillet or Dutch oven over an open mesquite fire. This recipe uses vegetable oil (instead of shortening), and it can easily be made at home with common kitchen equipment. Or you can take this recipe with you when you're on a camping trip, and bake the bread over an open fire, like the cowboys did. Just be sure to keep a lid on the skillet or Dutch oven though, so it bakes evenly and to keep ashes from making their way into the pot.


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Serves:

8 to 10

Prep:

10 Min

Cook:

20 Min

Method:

Bake

Ingredients

4 c
all-purpose flour (plus more, for kneading)
4 tsp
baking powder
2 tsp
salt
2 tsp
granulated sugar
3/4 c
vegetable oil
1 1/2 c
milk
honey or jam or butter, to serve (optional)

Directions Step-By-Step

1
Preheat oven to 400°F.
2
In a bowl mix together the flour, baking powder, salt and sugar. Add the vegetable oil, and stir gently. Add milk, one cup at a time. Dough should be a little sticky.
3
Dust a bread board or counter and begin to knead the dough two to three minutes (don’t over-work it or it’ll become dense and tough).
4
Divide dough in half. Roll out each half with a rolling pin to about 1/2 inch thick and place on an ungreased baking sheet.
5
Place baking sheet in oven and bake for about 20 to 25 minutes or until golden brown.

About this Recipe

Course/Dish: Flatbreads
Main Ingredient: Flour
Regional Style: American
Hashtag: #Cowboy Bread