With just four ingredients, no special tools and an easy-to-follow recipe, anyone can make a satisfying bread over a campfire in a frying pan. Since no yeast is used, it takes just minutes for it to rest before baking. Here's how you can make this very adaptable and delicious bread.
- 2 1/2 cups flour
- 1/3 cup canola oil or 1/2 cup vegetable shortening
- 1 teaspoon salt
- 1 cup warm water
Stir the first three ingredients in a bowl until crumbly. Gradually stir in water. Divide into three balls. Allow to rest in a flour-dusted bowl for 15 minutes in a warm area.
Divide each ball into three balls. With floury hands, press and stretch the dough into circles. Fry on lightly greased pan until golden-brown spots appear (about 30 seconds to a couple minutes each side, depending upon how thick they are). Store cooled leftovers in an airtight container for up to three days. To regain flexibility, warm them.
If you press or roll the dough thinly, you can make tortillas for wrapping up meat and vegetables. Or you can sprinkle the stretched dough with salt and bake it until crisp for chips that stay fresh for days, which would be convenient if you're on the move.
If you press or roll the dough thicker, you'll have a flatbread; however, if you go thicker than a quarter inch, you may have trouble with raw spots in the center or burning on the outside.
Remember to press or roll the dough to a uniform thickness to ensure consistent doneness. As a general rule, if you use a solid form of shortening (lard, vegetable shortening, butter, etc.) you'll need less than if you use a liquid form of shortening (canola oil, olive oil, vegetable oil, etc.). You can also use a dusting of corn flour to prevent sticking in the pan.
