Ingredients | |
Instructions
- Make the dough according to the instructions on the box for making a handmade loaf being careful not to make the dough too wet. I usually don’t add all the suggested water unless needed.
- Combine the bread mix, warm water and yeast with a butter knife in a large bowl. Once ingredients are combined turn mixture out onto a floured surface and knead the dough until it’s smooth and elastic.
- Here’s a shortcut: make your flat breads straight away and don’t bother letting the dough rise. I’ve never noticed much difference in the the end result.
- Divide the dough in half and roll one half into a 20 cm log. Cut it into 4 cm chunks, then repeat with the other half so you end up with about ten small pieces of dough.
- Shape the pieces into discs and roll flat. Most of us don’t travel around with a rolling pin so a beer bottle or wine bottle will do the trick.
- Place the rolled dough in a large dry fry pan over medium heat. As well as the trusty camp oven (which I wouldn’t be without), Hillbilly make some terrific camping fry pans and cook
- stands which are perfect for the job.
- Cook for 2-3 minutes or until you see little bubbles appear on the surface. Flip on to other side and cook for further 2-3 minutes. Repeat with the rest of the dough until all are cooked.
- Once you’ve made your bread, the possibilities are endless. Bacon and egg breakie wrap, cold meat and salad lunch wrap, kebabs, cheese toasties, smoked salmon cream cheese and caper rollups, pizza bases...I could go on. I’m sure you have some great ideas of your own!
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