Flat bread traditionally made in a Dutch oven over a a mesquite fire.                
Dates back to trail driving days. Sometimes called Cowboy Bread or Camp Bread.

8 cups of unbleached flour
8 tsp baking powder
4 tsp. salt
4 tsp. sugar
3 cups milk
1 1/2 cups corn oil
Pan de Campo! A cowboy favorite!
In a bowl add flour, baking powder, salt and sugar.

Add the vegetable oil to flour mixture.

Next, add milk a cup at a time. Dough should be a little sticky.

Dust a bread board or counter and begin to knead the dough.

Form 4 round rolls. Roll out with a
rolling pin to about 1/2 inch thick and place on an ungreased baking sheet.

Preheat oven to about 400 degrees. Bake for about 20-25 minutes.
Pan the campo should be golden brown.

Enjoy this cowboy style bread!

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Pan de Campo
Antonio Quintanilla, Jr.