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.
Serves:
Ingredients
- 5cupsall-purpose flour,plus more for kneading
- ¼cupolive oilplus more for brushing
- 1tbspkosher salt
- 1tspcracked black pepper
- ½ozactive dry yeast
- 1â…”cupswarm water
- 1tbspfresh herbsfinely chopped, such as rosemary or thyme
- 1pcjalapenoor other chile, seeded, chopped
- Lemonsor limes, for juicing
Equipments
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Â
Instructions
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In an electric mixer with a dough hook, add flour, olive oil, kosher salt, and black pepper. Turn on mixer to medium speed.
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Stir yeast into warm water. Pour into flour mixture and mix until dough looks smooth.
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Remove dough from mixer and place on floured surface. Gently knead for 1 minute.
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Add finely chopped fresh herbs or chiles, if desired.
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Cut dough into four equal parts. Wrap tightly with plastic wrap; refrigerate for at least 1 hour.
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Unwrap dough and place on well-floured surface. Dust dough with flour and flatten dough with hands.
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Let dough rest for about 10 minutes then stretch (as if it were pizza dough) pulling the dough out.
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Shape into rectangles then brush with olive oil; season with salt and pepper.
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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.
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Serve immediately.
Nutrition
- Calories:Â 702.78kcal
- Fat:Â 15.35g
- Saturated Fat:Â 2.16g
- Monounsaturated Fat:Â 10.15g
- Polyunsaturated Fat:Â 2.08g
- Carbohydrates:Â 121.45g
- Fiber:Â 5.48g
- Sugar:Â 0.58g
- Protein:Â 17.71g
- Sodium:Â 644.67mg
- Calcium:Â 32.93mg
- Potassium:Â 224.87mg
- Iron:Â 7.55mg
- Vitamin A: 6.09µg
- Vitamin C:Â 5.43mg
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