Pan de Campo (Camp Bread)

Pan De Campo (camp Bread)

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Vickie Parks


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.


☆☆☆☆☆ 0 votes

8 to 10
10 Min
20 Min


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

How to Make Pan de Campo (Camp Bread)


  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.

Printable Recipe Card

About Pan de Campo (Camp Bread)

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

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