Pita Bread
I was curious about how difficult it was to make Pita Bread so I googled it. It seems it is very easy and bakes fast, 4-5 minutes and can be made in an oven or skillet. Dough can be kept in fridge an...
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This is the best camp bread I've ever "et". :)
Pan de campo (camp bread), long a favorite of cowboys in South Texas, has become a trademark of outdoor chef Ruben Hinojosa,
who has garnered top prizes in several competions with this recipe.
2 cups flour
2 level tsp baking powder
1 tsp salt
1 tsp sugar
3/8 cup cooking oil
1/2 cup cold milk
Mix all the ingredients, but don't knead the dough too much. If it feels dry, add a few drops of milk.
Roll the dough into a circle about 1/2-inch thick. (Thinner if you want a crisper loaf.)
Place into a well-greased, preheated 14-inch Dutch oven, and poke a few holes in the dough with a fork to allow steam to escape.
Bake 10-15 minutes, turning the bread over after about 6 minutes. Remove from the oven and serve hot.
Some cooks prefer shortening instead of oil, others use water instead of milk. Experiment to find the version that suits your
taste. (Folks cooking in regular ovens will want to set the temperature to 400 degrees.)
3c flour
1/2 tsp salt
1 1/4 tsp baking soda
1 1/3 C warm water
Mix the dry ingredients and add water kneading to form a soft dough that is soft, yet not
sticky. Stretch and pull the dough until thin. Tear off a piece of dough and poke a hole
in the center with your finger or thumb. Drop each piece into a skillet of hot cooking oil
and brown on both sides.
Serve it while hot topped with honey or powdered sugar for a sweet treat (Yum-Yum).
Pan de campo (camp bread), long a favorite of cowboys in South Texas, has become a trademark of outdoor chef Ruben Hinojosa,
who has garnered top prizes in several competions with this recipe.
2 cups flour
2 level tsp baking powder
1 tsp salt
1 tsp sugar
3/8 cup cooking oil
1/2 cup cold milk
Mix all the ingredients, but don't knead the dough too much. If it feels dry, add a few drops of milk.
Roll the dough into a circle about 1/2-inch thick. (Thinner if you want a crisper loaf.)
Place into a well-greased, preheated 14-inch Dutch oven, and poke a few holes in the dough with a fork to allow steam to escape.
Bake 10-15 minutes, turning the bread over after about 6 minutes. Remove from the oven and serve hot.
Some cooks prefer shortening instead of oil, others use water instead of milk. Experiment to find the version that suits your
taste. (Folks cooking in regular ovens will want to set the temperature to 400 degrees.)
3c flour
1/2 tsp salt
1 1/4 tsp baking soda
1 1/3 C warm water
Mix the dry ingredients and add water kneading to form a soft dough that is soft, yet not
sticky. Stretch and pull the dough until thin. Tear off a piece of dough and poke a hole
in the center with your finger or thumb. Drop each piece into a skillet of hot cooking oil
and brown on both sides.
Serve it while hot topped with honey or powdered sugar for a sweet treat (Yum-Yum).
