To go alongside your rice dish or a bean/lentil soup—and to serve as a tortilla substitute for trail lunches—here’s a barebones, camp-friendly flatbread. The complete nCamp Kitchen to Go setup works great for this, given the kneading/rolling-friendly Prep Surface and the broad, stable stovetop.
- 3/4 cup of flour (whole wheat or white, your choice)
- 1/2 tsp of baking powder
- 1/2 tsp of salt
- 1 tbsp of olive oil
- 1/2 cup of water
- 1 sprig of rosemary
Mix dry ingredients, add water and mix. Heat the olive oil in a pan on the nCamp Stove (low heat with the gas adapter). Pour batter into the pan and spread it out. Cook about 3 minutes on each side (or until lightly browned) and serve.
(If you’re car camping, you can use a heavier skillet such as a cast-iron pan to cook these flatbreads more efficiently; spreading a little oil on one face of the bread when it’s on the pan makes it crispier.)