Join Date: Sep 2004
Location: Arguing with the Sun, YT, Canada.
Interest: Hiking, watercolour painting, chasing wildlife, backcountry cooking
just-add-water bread dough
This is the beta version of a "just add water" bread dough for camping, but a couple of people asked for the recipe so I'm posting now. Feel free to add to it.
I tried it at home and it tastes ok (round 2 is in production now). I was looking for something that didn't involve too much fiddling around with dissolving yeast and keeping things at a certain temperature, etc.
It's adapted from the Joy of Cooking 1997 ed. recipe for Naan. There are probably better recipes for Naan out there, but many involve eggs or melted butter. If you're serious about making Naan, this mix will probably suffice in the back country but I'd recommend watching some videos on how to roll, shape and brush with melted butter, etc.
At home combine:
2 cups flour
1/4 teaspoon salt
1 1/4 teaspoons active dry yeast
scant 1/4 cup powdered butter milk
2 tbs olive oil
At camp, empty the mix into your non-existent back country lightweight mixing bowl (still working on the bowl) and add 3/4 to 1 cup room temperature water. (The recipe calls for 3/4 cup but that turned out too dry and the yeast didn't go anywhere. The buttermilk powder may have absorbed too much) I suggest adding 3/4 cups water and mixing the dough until it forms a ball, then let it sit for 5 minutes. check the consistency and add more water if needed.
Knead for about 10 minutes, transfer to a bowl with some cooking oil and turn the dough to coat. Cover with plastic and let rise for 1.5 hours.
Divide into portions, roll into balls and let rest for 10 minutes. Roll into 8" rounds for flatbread or shape according to cooking method. Then cook. In an oven at home, 6-7 minutes on 475 F. In the woods...use your judgment.
Camp cooking options:
Stretch it out, wrap around a stick and toast on the fire
Fry in a non-stick pan
I think this dough would make good steam buns [8D]
Grill or bake in a hut stove...etc.