There's something deeply satisfying about making fresh bread at your campsite. The smell of it cooking over the fire, the little toasty char spots on the bottom, the way it pairs with just about anything you're cooking — flatbread has become a regular part of our campfire cooking rotation, and once you try it, you'll understand why. No oven required, just a grill grate and about 30 minutes of your time at the fire.
Campfire Flatbread
Yield: 4–8 flatbreads, depending on size
Ingredients
2 cups flour
1 tsp salt
2 tbsp vegetable oil
⅔ cup water, warm
2 tsp yeast
1 tsp sugar
Method
Start by proofing your yeast. Combine half of the warm water with the yeast and sugar. The sugar feeds the yeast and it will start to grow and get bubbly. While waiting, sift your flour and salt together. Stir in the rest of the water with the yeast mixture. Add the oil and then combine into the flour. Work until a dough ball forms. It will not be super sticky — it will appear dry, almost like playdough. Allow to rest.
While the dough is resting, heat your grill grate or a campfire griddle over your fire. Separate your dough into smaller dough balls and flatten with either your hands or a rolling pin. It should be ⅛ to ¼ inch thick.
Being careful, set your flatbread on the griddle or grill. Using tongs, flip after a minute or so for another minute. It should have "bubbles" and be toasty.
For a savory version, mix fresh chopped rosemary and minced garlic into the dough, then finish with a drizzle of olive oil and a sprinkle of sea salt after it comes off the grill. Absolutely delicious alongside a bowl of campfire soup or stew.