Pan de Campo

Flat bread traditionally made in a Dutch oven over a mesquite fire. This dates back to trail driving days, and is sometimes called Cowboy Bread or Panochitas.

Ingredients

• 8 cups unbleached flour
• 8 teaspoons baking powder
• 4 teaspoons salt
• 4 teaspoons granulated sugar
• 3 cups milk
• 1 1/2 cups corn oil

Instructions

1. In a bowl add flour, baking powder, salt and sugar.
2. Add the vegetable oil to flour mixture. Add milk 1 cup at a time. Dough should be a little sticky.
3. Dust a bread board or counter and begin to knead the dough. Form 4 round rolls. Roll out with a rolling pin to about 1/2 inch thick and place on an ungreased baking sheet.
4. Heat oven to about 400 degrees F.
5. Bake for about 20 to 25 minutes. Pan de Campo should be golden brown.