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Flat breads

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These are the simplest, effective and delicious energy rich bread you can get. You can make it at home and bring with you or even cook up on the trails on a stove. There is no need for yeast or waiting for the dough to prove. You can have them plain, make them savoury with cheese and pumpkin seeds or sweet flatbreads with dried fruit and nuts and a touch of honey.

140g white/rye/wholemeal

60g fine polenta

1/3 teaspoon sugar

½ teaspoon salt

60ml olive or rapeseed oil


In a drybag or bowl combine the dry ingredients.

Add the oil and knead briefly

Add enough water to make a stiff dough.

Expel the air from the drybag, close then knead for 2-3 minutes until you have a smooth, elastic dough.

Heat a drypan to medium/hot on a camping stove

Break off a golf ball sized piece of dough, flatten with your palms, dusting with additional polenta or flour as needed, until you have a thin disk.

Cook for 2-3 minutes each side on the pan.

Serve warm.