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Flatbread on a hot stone over the fire
Outdoor

Flatbread on a hot stone over the fire

Simple dough rolled flat and baked on a hot stone by the embers. The bread picks up a little smoke and a crisp surface, while the middle stays soft.

OutdoorCampingFamily TimeWeekendComfort foodVegetarian
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55 min total
6 servings
Easy

Ingredients

servings
Units

  • Dough

    • 14.1 oz Wheat flour
    • about 1.1 cup Water
    • 2 tbsp Olive oil
    • 1 tsp Salt

Instructions

  1. 1

    Mix the dough

    1. Mix flour and salt in a bowl.
    2. Add water and oil, and stir into a soft dough.
    10 min
  2. 2

    Let the dough rest

    1. Cover the dough and let it rest for about 20 minutes.
    20 min
  3. 3

    Prepare by the fire

    1. Wait until the flames have settled and there are good embers.
    2. Place a flat stone close to the embers so it heats through.
    10 min
    Medium heat
  4. 4

    Shape the flatbreads

    1. Divide the dough into 6 pieces.
    2. Press or roll each piece into a flat bread.
    5 min
  5. 5

    Bake on the hot stone

    1. Place the flatbreads on the stone.
    2. Bake 1–3 minutes per side, until they get spots and small bubbles.
    3. Move the stone a little away from the embers if they colour too quickly.
    10 min
    Medium heat

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Details

Nutrition

Calories

220kcal

Protein

5g

Fat

6g

Carbs

35g

Serving Size

100g

Dietary

Allergens

Gluten

Serving

Suggestions

  • • Serve the breads warm and share them by the fire.

Drink Pairings

  • • Alkoholfrei: Tea

Side Pairings

  • • Stews or grilled vegetables

Dessert Pairings

  • • Honey or apple compote

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Store covered and warm briefly before serving.

Tips

Preparation

  • • Use a clean, flat stone without cracks.

Cooking

  • • Move the stone closer to or farther from the embers as needed.

Serving

  • • Tastes best the same day.

Variations

Flavor

  • Add a little dried thyme to the dough.

Health

  • Replace half the flour with wholemeal flour.

Method

  • Can also be baked in a cast-iron pan over the embers.

Toppings

  • Brush with a little oil and sprinkle with salt after baking.

Author

C

Camilla

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Author

C

Camilla