Wednesday, January 9, 2013

mexican camp bread

hellooooooo, super easy and yummy bread. you are my new best friend.

this would be great alongside eggs and bacon, a hearty stew, on even on its own for a special snack. it's likely you have everything you need to make this sitting right there in your pantry, so go ahead. you'll be so glad you did...

mexican camp bread (adapted from the pastry queen christmas cookbook)
makes 6 flat breads

you'll need:
4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons salt
6 tablespoons cold vegetable shortening
1 1/2 cups buttermilk
2 tablespoons butter

in a large bowl, combine the flour, sugar, baking powder and salt. use your hands or a pastry cutter to incorporate the shortening into the flour mixture until it's crumbly. add the buttermilk and stir until just combined (do not overmix).

divide the dough into 6 equal portions and place on a lightly floured work surface. roll each portion into a quarter-inch thick disk about 6-inches in diameter.

melt 1 tablespoon of butter in a large skillet over medium heat. add disks (i could fit 3 at a time in my skillet... you can do more or less depending on the size of yours) and fry for 4-5 minutes on each side, until golden brown. repeat for the rest of the dough and serve immediately.

that's it! lots of fun to make, and oh so much fun to eat.


  1. Oh my, I really need to make these.

    1. I think you would loooove this. I'm just a tad obsessed.

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