• Menu
  • Skip to left header navigation
  • Skip to right header navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Eat Sleep Wild

  • Guides
  • Recipes
    • Breakfasts
    • Main Dishes
    • Desserts
    • Hiking Snacks
    • Dehydrated Camping Food
    • Campfire Recipes
    • Wild Food Recipes
  • Trip Reports
    • Dartmoor
    • Brecon Beacons
    • Snowdonia
    • Wales
    • Scotland
    • Cotswolds
    • Abroad
  • Reviews
  • Shop
    • Trail Meals
    • Basecamp Essentials
  • Events
  • About
  • Blog
  • Contact
  • Guides
  • Recipes
    • Breakfasts
    • Main Dishes
    • Desserts
    • Hiking Snacks
    • Dehydrated Camping Food
    • Campfire Recipes
    • Wild Food Recipes
  • Trip Reports
    • Dartmoor
    • Brecon Beacons
    • Snowdonia
    • Wales
    • Scotland
    • Cotswolds
    • Abroad
  • Reviews
  • Shop
    • Trail Meals
    • Basecamp Essentials
  • Events
  • About
  • Blog
  • Contact
Campfire flatbread recipe, cooked straight on the coals

Campfire Flatbread Cooked on the Coals

12/03/2019 //  by Monica Shaw//  3 Comments

If you want to try your hands at baking bread outdoors, this campfire flatbread recipe is a great place to start. No fancy wilderness oven required; the flatbread gets cooked straight on the coals! Seriously, cooking bread on coals is a game changer. The char adds the most delightful smoky flavour. And it’s not hard:

This recipe includes yoghurt and olive oil, both of which enrich the dough and make for a soft and fluffy flatbread. One of the most joyful visceral experiences to be had around a campfire is to take one of these flatbreads straight off the coals, tear off a piece while its still warm, and dip it into some hummus, baba ganoush, or simply good olive oil, before devouring with gusto. This is sharing food at its best. My favourite flatbread accoutrements include:

  • Hummus (even better, hummus kawarma)
  • Baba ganoush (which you can also make on a campfire)
  • Za-atar spiced beetroot dip
  • Falafel
  • Jerk haloumi kebabs
  • Chicago-style hot giardiniera
Campfire flatbreads served alongside all the dips
Campfire flatbread, best enjoyed alongside tasty dips! My favourites are hummus, baba ganoush, and this epic za-atar spiced beetroot dip.

The recipe makes a ton of flatbreads, serving eight people generously. You can halve the recipe or make extra for leftovers (they keep well in the freezer, by the way). I almost always make extra flatbreads for packed lunches, stuffing them with kofta or falafel, plus hummus and veggies, for the ultimate hiking lunch. And as a bonus, these flatbreads travel well and keep for days making them a good option for multi-day backpacking trips (see my wild camping food guide for more).

Ultimate packed hiking lunch: falafel in flatbreads with hummus

Print Pin

Campfire Flatbread Cooked on Coals

These are a cinch to make if you have a food processor to mix the dough in, doable at home but not necessarily at camp, in which case make sure to bring a sturdy bowl with you and something to roll out your flatbreads on. In lieu of a rolling pin (or wine bottle), you can use your hands to press these out into rounds. The result will likely be thicker than the breads shown here but they'll be just as yummy.
Course Side Dish
Keyword bread
Servings 8

Ingredients

Ingredients

  • 500 g plain white flour plus extra for dusting
  • 500 g strong white bread flour
  • 10 g powdered dried yeast
  • 20 g fine salt
  • 325 ml warm water
  • 325 ml natural yoghurt warmed
  • 2 tbsp good olive oil plus extra for coating

Kit

  • Sturdy bowl
  • Silicon mat or other clean surface to roll the breads on
  • Rolling pin - or a wine bottle

Instructions

  • To make the dough in a food processor: Place the flours, yeast, and salt in the bowl of a food processor. In a jug, combine the water, yoghurt, and olive oil and mix well. Start the food processor. As it's running, pour the liquid ingredients into the shoot and let the food processor run for a bit, until everything is well mixed. Remove the dough from the food processor, knead a couple times to form a ball. Place the dough in a clean bowl.
  • To make the dough by hand: Mix the flours, yeast, salt, water and yoghurt in a bowl to form a sticky dough. If it seems really dry, and you’re having trouble working all the flour into the dough, add more water, a little bit at a time. Add the oil, mix it in. Knead until smooth and silky. Shape the dough into a round, then place in a clean bowl.
  • Leave the dough to rise, covered with cling film or a plastic bag, until doubled in size.
  • Deflate the dough, then if you have time, leave to rise a second, third, even a fourth time (this improves the dough but is by no means essential).
  • While all of this is happening. Get your fire going with some high quality hardwood. Let it roar. Wait for a good amount of wood to burn down into embers. This can take a couple hours so make sure you have something nice to drink and enjoy the fire while you wait!
  • Tear off pieces the size of small lemons (or smaller, or larger, if you like) one at a time, shape into a round, then using plenty of flour, roll out to a 3-4mm thickness.
  • Arrange your fire so that you have a nice pile of embers ... I usually create a pile of embers with the main fire burning next to it. Place the rolled dough directly on the coals. After a short while you'll see it start to bubble up. Before it goes really crazy, flip it over to cook the other side, removing any embers that may have stuck to the dough (see video). If all goes well your flatbread will puff up like a balloon! Remove the bread from the fire, brush with olive oil (this isn't essential but it sure is nice), and place in a teatowel while you make the remaining flatbreads. Keep stacking the flatbreads in the teatowel as you go which will keep the breads soft and warm.

Share this post:

Share on TwitterShare on FacebookShare on PinterestShare on LinkedInShare on E-mail

Category: Campfire Recipes, RecipesTag: bread

Sign up to receive latest posts by email

Privacy Policy
Previous Post: «Minimalist Car Camping Checklist Minimalist Car Camping Checklist (Printable)
Next Post: Nettle Spanakopita Nettle spanakopita recipe»

Reader Interactions

Trackbacks

  1. Dehydrated Red Lentil, Carrot & Cumin Soup - Backpacking Recipe says:
    15/08/2019 at 6:50 am

    […] oatcakes on top of the soup or enjoy it with a piece of sourdough or flatbread on the side (these grilled flatbreads are perfect and also travel well in a backpack – of course, you’ll have to make them […]

    Reply
  2. Red Lentil Dhal - Dehydrated Backpacking Recipe - Eat Sleep Wild says:
    06/09/2019 at 2:05 pm

    […] I use an Excalibur Dehydrator for recipes like this one. One of the benefits of this recipe is that you can blitz it up in a food processor after it dehydrates so that it’s almost a powder. This makes it smaller and thus easier to pack. It also makes it faster to rehydrate. In this way I often enjoy it as a “soup” mid-day with a bit of sourdough bread or naan. […]

    Reply
  3. Dehydrated Butternut Squash Soup with Red Lentils and Ras el Hanout - says:
    15/03/2020 at 8:30 am

    […] appetite. To make it even more substantial, serve with oatcakes, bread or flatbread (these grilled flatbreads are delicious and travel well in a […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Follow our journey

  • E-mail
  • Facebook
  • Instagram
  • Twitter

Search

Sign up to receive latest posts by email

Privacy Policy

Topics

  • Guides
  • Monica's Field Notes
  • Recipes
    • Campfire Recipes
    • Camping Breakfasts
    • Camping Desserts
    • Dehydrated Camping Food
    • Hiking Snacks
    • Main Dishes
    • Wild Camping Food
    • Wild Food Recipes
  • Reviews
    • Gear Reviews
  • Trip Reports
    • Brecon Beacons
    • Cotswolds
    • Dartmoor
    • Scotland
    • Snowdonia
    • Wales
    • Wild Trips Abroad

Footer

I’ve been trialing biodegradable packaging solut I’ve been trialing biodegradable packaging solutions for our lightweight trail meals and really impressed with the quality, range, and look of these pouches from @jamopackagingsolutions. My packaging has always been recyclable but this will take it a step further. I’m also looking at doing bigger bulk bags to further minimise packaging. I welcome any and all ideas for making my products more environmentally sound! …. brief rant alert… There is definitely a booming interesting in the outdoors at the moment which is obviously awesome, though respect for the environment is another matter and when it comes to food, I don’t think enough people are making the link between our food choices and our enjoyment of the natural world. No doubt trail food needs to be convenient, but this often leads to lots of plastic packaging and processed ingredients. OK, rant over, I just wanted to let you know where I’m coming from! And I’m by no means perfect. Still learning all the time, and trying to do better. That’s what it’s all about. 🌍 ✌️
The lesser seen white-flowered snake's head fritil The lesser seen white-flowered snake's head fritillary spotted on my walk this morning, plus forget-me-nots, wild garlic, and of course the bog standard friitillaries. Oh, and people! This time of year sees a surge in visits of nature photographers and their massive lenses crouched on the ground, typically at the prime hours of sunrise and sunset (the only downside to this time of year on #ClattingerFarm - the people! I’m used to having the place mostly to myself! I should be happy of course that people are getting outside - and I am! - but as an introvert who cherishes solitude, it can be a bit much!). 

#clattingerfarm #wiltswildlife #wiltshirewildlife #wiltshire #wiltshirewalks #snakesheadfritillary #wildflowers #wildgarlic #terrier #adventuredog #dogwalk #meadowlife #meadow #hedgerow #inaturalist #naturelover #plantlover #hikersuk #ukhikers #fritillary
Now is prime time in these parts for gathering wil Now is prime time in these parts for gathering wild garlic buds for one of my favourite foraged creations: pickled wild garlic buds! (Cue #Portlandia episode: “We can pickle that”.) Make a pickling liquor of equal parts sugar, cider vinegar, and water. And a good pinch of salt and a peppercorns (feel free to add other spices, as well). Bring it all to a boil then leave to cool. Pour over the wild garlic buds in a clean jar.  Leave for a few days. Enjoy! How to use them? Pickled wild garlic buds are one of my favourite pizza toppings! They’re also at home on a charcuterie board or as a sweet-sour garnish for pretty much anything (salad, stir fry, whatever). #wildgarlic #pickles #pickled #wecanpicklethat #foraged #forager #forage #foragedfood #foodforfree #wildfood #cotswolds #cotswoldswalks #nature #naturelover #cirencester
IMHO the best #wildgarlic soup. Featuring nigella IMHO the best #wildgarlic soup. Featuring nigella seeds, ginger, celeriac, leeks, and some broccoli stems I had going spare. Garnished with feta and more nigella seeds. Inspired by @sugarcuredprawn’s recipe on @gbchefs https://www.greatbritishchefs.com/recipes/wild-garlic-soup-recipe-marinated-feta
I expected to get soaked this afternoon so this wa I expected to get soaked this afternoon so this was a pleasant surprise. My only practice for longer bike trips is to do my local journeys by bicycle as much as possible, with loaded panniers if the occasion calls for it (today the load included many tins of tomatoes, onions, carrots, garlic, celery, plus a bottle of something red and Italian, all essential ingredients in our dehydrated Mushroom Bolognese which you can buy in the shop with our other trail meals #shamelessplug). It generally seems to work, though I have a sneaky suspicion that I’m going to be eating @globalcycleadventures’s dust this May on our little Devon weekender. 🤪🤣 🚴 #jamisbikes #ortlieb #biketouring #cycletouring #cyclecommute #cycling #cyclinglife #cotswolds #thecotswolds #bikeride #biketour #cycletherapy #cycletheworld #twowheels
Copyright © 2019 Eat Sleep Wild | All rights reserved | Privacy Policy
Website by Callia Web

Sign up to receive latest posts by email

Privacy Policy
  • E-mail
  • Facebook
  • Instagram
  • Twitter

Copyright © 2021 Eat Sleep Wild · All Rights Reserved · Powered by Mai Theme