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–+ servings
Pan de Campo recipe

Pan de Campo

A durable, portable flatbread borne of scarce provisions.
Servings 4

Equipment

  • 1 twelve-inch cast-iron skillet

Ingredients  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon sugar
  • 6 tablespoons shortening, slightly chilled (can also use lard)
  • ¾ cup whole milk

Directions 

  • Preheat oven to 450. Stir together the dry ingredients, then blend in the shortening with a pastry cutter or your fingers until the mixture is crumbly.
  • Add milk, a bit at a time, until you can form a not-too-sticky ball of dough. Turn it out on a floured surface and knead gently for about 1 minute.
  • Flatten the ball of dough and roll out into a round about ½ inch thick. Prick the top all over with a fork.
  • Meanwhile, melt a little shortening in a 12-inch cast-iron skillet (enough to coat the bottom). Add the round of dough to the skillet and place in the oven.
  • Bake for about 6 minutes, then flip the bread and bake another 6 minutes.