Recipe excerpt / manuscript recipe
At a glance
| Method | Camping stove |
|---|---|
| Time | 25–30 minutes (approximate total time) |
| Serves | 4 |
| Added water | 180–200 ml safe water per batch |
Ingredients
- 300 g Plain flour
- 2 tsp Baking powder
- ½ tsp Salt
- 180 ml, plus up to 20 ml Safe water
- 2 tbsp for dough; 1 tbsp for brushing Oil
- 1 tsp Garlic granules
- Up to 20 g Extra flour for rolling
Method
01Mix the flour, baking powder and salt. Add 180 ml water and 2 tbsp oil; knead briefly into a soft dough, adding a little more water only if dry. Rest covered for 10 minutes.
02Divide into 8 pieces. Roll or press thinly, around 3 mm thick, using a little extra flour.
03Cook in a dry frying pan over medium heat, about 2 minutes each side until brown spots form and the middle is cooked. Mix the brushing oil with garlic and lightly brush after cooking.
The useful trick
Prepare all the dough before lighting. A stack under a clean cloth stays soft during the short cooking session.
Prepare all the dough before lighting. A stack under a clean cloth stays soft during the short cooking session.
Options and swaps
BBQ version: cook over moderate direct heat on a clean grate, turning as soon as set. Flour needs thorough cooking; do not taste the raw dough.
Allergens and storage
Allergens: Wheat.
Storage: Serve promptly. Keep perishable leftovers only with dependable chilling.
Follow product labels, appliance instructions and local guidance. These formulations have not been kitchen-tested; times are estimates.
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