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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


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

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