pan de campo (camp bread)
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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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yield
8 to 10
prep time
10 Min
cook time
20 Min
method
Bake
Ingredients For pan de campo (camp bread)
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4 call-purpose flour (plus more, for kneading)
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4 tspbaking powder
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2 tspsalt
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2 tspgranulated sugar
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3/4 cvegetable oil
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1 1/2 cmilk
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honey or jam or butter, to serve (optional)
How To Make pan de campo (camp bread)
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1Preheat oven to 400°F.
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2In 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.
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3Dust 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).
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4Divide dough in half. Roll out each half with a rolling pin to about 1/2 inch thick and place on an ungreased baking sheet.
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5Place baking sheet in oven and bake for about 20 to 25 minutes or until golden brown.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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