Mastering Camp Flatbread: The Ultimate Outdoor Gourmet Delight
Imagine telling your camping buddies, “Do you want freshly baked bread tonight?” It’s a game-changer, adding a touch of luxury to your outdoor experience. Flatbread is one of the easiest gourmet ideas you can whip up on a camping trip. The beauty lies in its simplicity—prep a batch of dry mix before you go, double bag it, and combine with some water when you’re ready to cook. The only downside to making flatbread outdoors is cleaning up slightly floury, often sticky hands—more of a minor inconvenience compared to having access to running water. But once you get the hang of it, the results are totally worth it.
This basic recipe offers plenty of room for creativity. While the base dough is just flour and water, you can add spices to enhance its flavor. For example, on a recent backpacking trip, I made a batch with cumin powder, which pairs wonderfully with a pot of spicy red lentils. Essentially, this is backpacker’s naan. If you crave a garlic naan, simply roll the dough in finely chopped garlic before frying. It’s that easy!
Don’t have a measuring cup on hand while camping? No worries. The consistency of the dough is more important than precise measurements. After a few attempts, you’ll get a feel for the right water-to-flour ratio—about 1 part water to 3 parts flour. A Nalgene bottle works great for measuring out the water. It allows you to easily gauge the proper amount in ounces or milliliters. Once the dough comes together, you can form it into 4 balls, then flatten them into rounds a bit less than 1/4-inch thick.
Fry these flatbreads on a lightly oiled pan, using any flat, hot surface that works with your outdoor cooking setup. Each side should cook for about 2 to 3 minutes, depending on the thickness. You can also prepare the flatbread on a grill for a slightly smoky flavor—perfect for those who enjoy a bit of adventure with their meals.
These flatbreads are best served fresh, but if you have a few leftovers, you can store them overnight in a container with a cover to keep them from drying out. In the morning, slather them with peanut butter and honey for a quick, instant breakfast.
Camp Flatbread Recipe
Serves: About 4 flatbread rounds
- 1 cup all-purpose flour (whole wheat pastry flour also works well)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- About 1/3 cup (2.75 ounces, 80 milliliters) water
Oil for frying
Optional ingredients:
- 1 teaspoon cumin powder
- 1 teaspoon caraway seeds
- 2 tablespoons sunflower seeds
Preparation:
- In a bowl, mix together the dry ingredients. Place them in a container that will remain sealed (double bagged, for example, or in a reusable bottle with a screw-on lid).
- When ready to bake, add about half of the water to the dry ingredients. Mix together until the dough is crumbly. Gradually add the rest of the water (more or less as needed) until the dough comes together.
- Form the dough into 4 balls, then flatten them into rounds about 1/4-inch thick.
- Fry in a lightly oiled pan for about 2 to 3 minutes on each side, depending on thickness. You can also cook the flatbread on a grill for a slightly smoky flavor.
Serve immediately.