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.

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

In a bowl add flour, baking powder, salt and sugar.

Add the vegetable oil to flour mixture. Add milk 1 cup at a time. Dough should be a little sticky.

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.

Heat oven to about 400 degrees F.

Bake for about 20-25 minutes. Pan de Campo should be golden brown.