Flat bread traditionally made in a Dutch oven over a a mesquite fire.
Dates back to trail driving days. Sometimes called Cowboy Bread or Panochitas.
Antonio Quintanilla, Jr.
8 cups of unbleached flour
8 tsp baking powder
4 tsp. salt
4 tsp. sugar
3 cups milk
1 1/2 cups corn oil
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 our with a rolling pin to about 1/2 inch thick and place on an
Preheat oven to about 400 degrees. Bake for about 20-25 minutes.
Pan the campo should be golden brown.
Enjoy this cowboy style bread!