Camp Bread Recipe

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Lee Armstrong Modified: March 23, 2022
Camp Bread Recipe

How To Make Camp Bread

This camp bread recipe is an easy and delicious variation to the usual flatbread. Add your choice of herbs and spices to add a good kick to this treat.

Preparation: 30 minutes
Cooking: 10 minutes
Total: 40 minutes



  • 5cupsall-purpose flour,plus more for kneading
  • ¼cupolive oilplus more for brushing
  • 1tbspkosher salt
  • 1tspcracked black pepper
  • ½ozactive dry yeast
  • 1⅔cupswarm water
  • 1tbspfresh herbsfinely chopped, such as rosemary or thyme
  • 1pcjalapenoor other chile, seeded, chopped
  • Lemonsor limes, for juicing




  1. In an electric mixer with a dough hook, add flour, olive oil, kosher salt, and black pepper. Turn on mixer to medium speed.

  2. Stir yeast into warm water. Pour into flour mixture and mix until dough looks smooth.

  3. Remove dough from mixer and place on floured surface. Gently knead for 1 minute.

  4. Add finely chopped fresh herbs or chiles, if desired.

  5. Cut dough into four equal parts. Wrap tightly with plastic wrap; refrigerate for at least 1 hour.

  6. Unwrap dough and place on well-floured surface. Dust dough with flour and flatten dough with hands.

  7. Let dough rest for about 10 minutes then stretch (as if it were pizza dough) pulling the dough out.

  8. Shape into rectangles then brush with olive oil; season with salt and pepper.

  9. On a medium hot grill, cook bread for 3 to 4 minutes per side. For citrus flavor, squeeze freshly squeezed lemon or lime juice over dough while it’s grilling.

  10. Serve immediately.


  • Calories: 702.78kcal
  • Fat: 15.35g
  • Saturated Fat: 2.16g
  • Monounsaturated Fat: 10.15g
  • Polyunsaturated Fat: 2.08g
  • Carbohydrates: 121.45g
  • Fiber: 5.48g
  • Sugar: 0.58g
  • Protein: 17.71g
  • Sodium: 644.67mg
  • Calcium: 32.93mg
  • Potassium: 224.87mg
  • Iron: 7.55mg
  • Vitamin A: 6.09µg
  • Vitamin C: 5.43mg
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