Pan de Campo - Texan Cowboy Bread
Pan de Campo, also known as 'cowboy bread,' is a traditional Texan flatbread that was used by cattle herders and cowboys in the Wild West. Because it was made with simple ingredients and did not require yeast, it was easy to prepare outdoors, in a skillet, or over a campfire. The simple recipe allowed cowboys to bake fresh bread during their long journeys. Today, Pan de Campo is an iconic element of Texan cuisine, often eaten with roasted meats, stews, or even as a breakfast treat with honey and butter.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, whisk together the flour, baking powder, and salt.
2
Cut in the butter or lard until the mixture resembles coarse crumbs. Add the lukewarm water and knead until a soft, non-sticky dough forms.
3
Cover the dough with a kitchen towel and let it rest for 20 minutes.
4
Preheat the oven to 400°F (200°C), or prepare a cast-iron skillet over medium heat if baking outdoors.
5
On a lightly floured surface, roll out the dough into a roughly 1 cm thick circle.
6
Place on a baking sheet lined with parchment paper, or if baking outdoors, place in the prepared skillet.
7
Bake in the oven for about 20 minutes, or until golden brown. If baking in a skillet, cook for 8-10 minutes per side, until a nice crust forms.
8
Let cool slightly, then slice and serve with butter, honey, or alongside any cowboy fare.
