POWERFILM
®
CAMP COOKING
WITH JO CLEWS
25
I’ve been cooking for almost as long
as I can remember, from standing on
a wooden box as a small girl making
butterfly cakes in my Grandmother’s
house to catering out of the back of
my old Range Rover for 50 people on
top of the Kennedy Ranges.
I write for Western 4WDer Magazine
and work in a number of regional and
remote areas of WA. Say hello when
you’re at the 4WD and Adventure
Show in Perth, Sydney or Adelaide,
where I’ll be demonstrating outback
cooking. Pick up some of my recipe
cards while you’re there - here’s a
sample to get you going!
FABULOUS FLAT BREADS
A multitude of magnificent meals can
be created from this very easy recipe.
Flat breads are simple to make and
a great alternative to carting around
loaves of bread that take up room, go
stale and get squished in the tucker
box. At about 25 cents each they’re
cheap and everyone loves them.
What’s more, they taste much better
than any shop bought bread.
You’ll need a sachet of bread mix. I
usually get a box that has four plus its
own yeast. There are various brands
available in the flour section of most
large supermarkets.
Make the dough according to the
instructions on the box for making a
handmade loaf being careful not to
make the dough too wet. I usually
don’t add all the suggested water
unless needed.
Combine the bread mix, warm water
and yeast with a butter knife in a
large bowl. Once ingredients are
combined turn mixture out onto a
floured surface and knead the dough
until it’s smooth and elastic.
Here’s a shortcut: make your flat
breads straight away and don’t
bother letting the dough rise. I’ve
never noticed much difference in the
the end result.
Divide the dough in half and roll one
half into a 20cm log. Cut it into 4cm
chunks, then repeat with the other half
so you end up with about ten small
pieces of dough.
Shape the pieces into discs and roll
flat. Most of us don’t travel around
with a rolling pin so a beer bottle or
wine bottle will do the trick.
Place the rolled dough in a large dry
frypan over medium heat. As well as
the trusty camp oven (which I wouldn’t
be without), Hillbilly make some
terrific camping frypans and cook
stands which are perfect for the job.
Cook for 2-3 minutes or until you see
little bubbles appear on the surface.
Flip on to other side and cook for
further 2-3 minutes. Repeat with the
rest of the dough until all are cooked.
Once you’ve made your bread, the
possibilities are endless. Bacon and
egg breakie wrap, cold meat and
salad lunch wrap, kebabs, cheese
toasties, smoked salmon cream
cheese and caper rollups, pizza
bases...I could go on. I’m sure you
have some great ideas of your own!
25
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