Skillet flatbreads
Outdoor Inspiration › Outdoor Cooking › Skillet flatbreads
Makes 4 small breads · Around 20 minutes · One frying pan
Ingredients
- 200 g plain flour, plus a little for shaping
- 1 teaspoon baking powder
- ½ teaspoon salt
- 120 ml drinking water, approximately
- 1 tablespoon olive oil, plus a little for the pan
Method
- Mix the flour, baking powder and salt in a bowl. Add the oil and most of the water. Mix to a soft dough, adding the remaining water a little at a time if needed.
- Knead briefly and let the dough rest for 5 minutes. Divide into four pieces and flatten each to about 5 mm thick.
- Heat a lightly oiled frying pan over medium heat. Cook each bread for about 3–4 minutes on each side, until browned and cooked through. Lower the heat if the outside colours too quickly.
- Serve warm alongside the stew.
Pack-ahead tip: Mix the dry ingredients at home and carry them in a sealed container.
Before you begin
Use a stable camping stove or an established cooking area where fires are permitted. Check current local fire restrictions, including rules for stoves. Keep water nearby and never cook inside a tent. Bring drinking water, wash your hands and utensils, and pack out all scraps and rubbish. Cooking times vary with your stove, pan and weather.
You will need a pot or frying pan suitable for your heat source, a stirring spoon, a chopping board and eating utensils. Check each tool’s intended use: an outdoor utility knife is not a substitute for heat-resistant cookware.