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Cooked on Coals to serve 8—If you want to try your hands at baking

bread outdoors, this campfire flatbread recipe is a great place to start.

No fancy wilderness oven required; the flatbread gets cooked straight

on the coals! Seriously, cooking bread on coals is a game changer.

The char adds the most delightful smoky flavour. And it’s not hard.


• 500 g plain white flour plus extra for dusting

• 500 g strong white bread flour

• 10 g powdered dried yeast

• 20 g fine salt

• 325 ml warm water

• 325 ml natural yoghurt warmed

• 2 tbsp good olive oil plus extra for coating


• Sturdy bowl

• Silicon mat or other clean surface to roll the breads on

• Rolling pin - or a wine bottle


1. To make the dough in a food processor: Place the flours, yeast,

and salt in the bowl of a food processor. In a jug, combine the

water, yoghurt, and olive oil and mix well. Start the food processor.

As it's running, pour the liquid ingredients into the shoot and

let the food processor run for a bit, until everything is well mixed.

Remove the dough from the food processor, knead a couple times

to form a ball. Place the dough in a clean bowl.

2. To make the dough by hand: Mix the flours, yeast, salt, water and

yoghurt in a bowl to form a sticky dough. If it seems really dry, and

you’re having trouble working all the flour into the dough, add more

water, a little bit at a time. Add the oil, mix it in. Knead until smooth

and silky. Shape the dough into a round, then place in a clean bowl.

3. Leave the dough to rise, covered with cling film or a plastic bag,

until doubled in size.

4. Deflate the dough, then if you have time, leave to rise a second,

third, even a fourth time (this improves the dough but is by no

means essential).

5. While all of this is happening. Get your fire going with some high

quality hardwood. Let it roar. Wait for a good amount of wood to

burn down into embers. This can take a couple hours so make sure

you have something nice to drink and enjoy the fire while you wait!

6. Tear off pieces the size of small lemons (or smaller, or larger, if you

like) one at a time, shape into a round, then using plenty of flour,

roll out to a 3-4mm thickness.

7. Arrange your fire so that you have a nice pile of embers ... I usually

create a pile of embers with the main fire burning next to it. Place

the rolled dough directly on the coals. After a short while you'll see it

start to bubble up. Before it goes really crazy, flip it over to cook the

other side, removing any embers that may have stuck to the dough

(see video). If all goes well your flatbread will puff up like a balloon!

Remove the bread from the fire, brush with olive oil (this isn't

essential but it sure is nice), and place in a teatowel while you

make the remaining flatbreads. Keep stacking the flatbreads in the

teatowel as you go which will keep the breads soft and warm.


The catch-all ingredient list of this minestrone soup makes it perfect for

backpacking. All the veggies offer a feeling of freshness, the white beans

serve up the protein, and the rich vegetable broth brings it all together.


• 1 small onion

• 1 medium zucchini

• 1 celery stalk

• 1 carrot

• 1 (15oz) can cannellini beans,


• 1 (15oz) can diced tomatoes

• ½ cup elbow pasta shells


• ½ teaspoon garlic powder

• ½ teaspoon dried oregano

• ½ teaspoon dried thyme

• ½ teaspoon sea salt

• ¼ teaspoon red pepper


• 2 vegetable bouillon cubes

• 2 tablespoons olive oil

1. Slice carrots, onions, celery, and zucchini into small, thin, uniform

pieces. Place the vegetables onto dehydrator trays making sure

none of the pieces overlap.

Prep Time: 15 minutes

Cook Time: 10 minutes

Dehydrating Time: 10 hours

Total Time: 10 hours 125 minutes

Yield: 2 servings

2. Drain the canned beans and spread in an even layer on

a dehydrator tray.

3. Spread the tomatoes in an even layer on a dehydrator tray.

4. Dehydrate at 135F for 10-12 hours, until the veggies are

completely dried.

5. Divide the dehydrated vegetables, pasta shells, garlic powder, oregano,

thyme, salt, red pepper flakes between two resealable bags or

containers along with 1 veggie bouillon cube per serving. Place olive

oil in a small sealable container.

6. In camp, add the contents of the bag to a cook pot along with 2 cups

water per serving (enough to cover the pasta). Bring to a boil, then

simmer for 8 minutes, or until the pasta has cooked through and

the veggies have rehydrated, adding more water if necessary.about 4

hours, flipping the beef jerky once about halfway through. (Cooking

times will vary based on the thickness of your meat.) Remove jerky

and transfer to a sealed container. Refrigerate for up to 1 month.


Dried weight: 2.1 oz per serving (not including olive oil or packaging)

Calories: 483kcal | Carbohydrates: 69g | Protein: 20g | Fat: 14g |

Fiber: 21g | Sugar: 9g

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