This campfire chapati flatbread recipe is the perfect bread to cook over an open fire when camping It’s quick to knock up and great fun to dunk in a good curry or wrap around BBQ’d meats.
Ah, the joys of summer camping :)
In preparation of a summer of camping ahead of us, we spent Saturday night out in the woods, in our hammocks.
I’d never had the pleasure of sleeping out in a hammock, and wanted a rough idea of what I was letting myself in for!
It was a chilly evening but the roaring fire & bottle of champagne soon helped to ease the chill.
I actually slept really well suspended between 2 small ash trees, snuggled up with sheepskins and a serious arctic army sleeping bag!
Unfortunately, Jonny didn’t sleep so well. For future reference, we need a second bottle of champagne.
Cooking over an open fire
I’d been looking for a simple, yeast free flatbread recipe to cook over an open fire.
Apart from damper, breads tend to need too many ingredients for taking camping, and require far too much faff.
But I can happily say this Campfire Chapati Flatbread is quick, tasty and can be enjoyed at any time, with any meal.
It’s also really good fun to make!
I’m guessing that you won’t find a rolling pin among your camping gear, so stretch the dough out with your hands (kids love doing this!) or roll it out with a wine bottle or flask.
And if you’re using a cast-iron skillet, make sure you get it in those embers preheating before adding your flatbreads. A cold pan may result in stuck, burnt or ripped breads, and a huge mess to clear up!
Depending on the size of the skillet you use, and the intended use of the campfire chapati flatbread, will depend on how many breads you end up with – I made small little flatbreads for dunking in a curry, and we got 10 from this recipe.
However, if you opt from large tortilla size flatbreads you’ll likely only get 4 or 5.
- 225 g flour about 1.5 mugs worth, use whatever flour you have; plain flour, bread flour or chappatti flour
- 3 tsp oil
- 150-175 ml warm water
- Knead together into a soft dough. If you are camping and don't fancy getting doughy hands, mix all the ingredients in a ziploc bag and knead through the plastic.
- Drip a little more oil over the ball of dough, cover, and let rest for 15 minutes.
- Knead again and tear off golf ball sized pieces. Roll each ball out into a thin disc, about 7" diameter.
- Dry fry in a cast iron/non stick pan until bubbles appear, then flip. Drizzle or spray oil on both sides, and quickly cook each side a second time to give a good golden colour.
- Yummy served with stew, curry or even for breakfast with jam in!