Bushcraft Perfect

There’s something about cooking bread over a campfire that makes a meal feel complete.

Whether you’re wrapping dough around a stick or cooking it in a pan, making bread at camp is one of those things that always impresses the crew. I’ve been cooking bread over fires for years, and I’ve found that the key to good campfire bread is keeping things simple.

With just a few ingredients and the right method, you can make fresh bread that tastes amazing and holds up well to the heat.

Here are some of my favorite campfire bread recipes that anyone can make with minimal fuss.

Bannock: The Classic Campfire Bread

Bannock is my go-to bread when I’m out camping. It’s easy to make, cooks well over a fire, and requires only basic ingredients that you probably already have in your pack. The dough comes together fast, and it doesn’t need to rise like traditional bread.

Start with flour, baking powder, salt, and water. I usually mix it all together in a bowl or right in the pan I’m going to cook it in. The dough should be soft and pliable, but not too sticky.

Once it’s mixed, shape it into a flat round and toss it onto a hot pan that’s been preheated over the coals. Cook it for about 5-7 minutes on each side, flipping once the bottom gets golden brown.

What I like about bannock is how versatile it is. You can eat it plain, spread it with butter or honey, or even mix in some herbs or cheese to give it more flavor.

If you want to switch things up, you can also cook bannock by wrapping the dough around a stick and holding it over the flames.

Stick Bread: The Easiest Way to Make Bread Over the Fire

If you’re looking for something even simpler, stick bread is hard to beat. It’s fun to make and cooks right over the fire, no pans needed. All you need is flour, salt, and water to form the dough. Knead it into a soft ball, then roll it into a long snake-like shape.

Find a sturdy green stick (something non-toxic like willow or birch works best) and wrap the dough around the end of it. Make sure the dough isn’t too thick, or it’ll take forever to cook.

Hold the stick over hot coals, turning it slowly to cook the dough evenly. You’ll know it’s done when the outside is golden brown and crispy, and the inside is cooked through.

Stick bread is perfect for dipping into stews or eating alongside grilled meats. Sometimes I’ll sprinkle some garlic powder or cinnamon onto the dough before cooking it, depending on what I’m eating it with. It’s simple, it’s quick, and it always hits the spot.

Campfire Flatbread: Perfect for Tacos and Wraps

If you want something a bit more versatile, flatbread is another easy option to make over a campfire. The recipe is similar to bannock but with a thinner dough that cooks faster. You’ll need flour, salt, water, and a bit of oil to keep the dough pliable.

Mix the ingredients into a soft dough and then divide it into small balls. Roll each ball out into a thin circle, about the size of your palm.

Cook them one at a time on a hot pan over the fire. It only takes a couple of minutes on each side, and you’ll end up with soft, chewy flatbreads that work great for tacos, sandwiches, or just eating on their own.

Flatbread cooks quickly, which makes it a great option if you’re hungry and don’t want to wait too long for food. I often cook them alongside grilled meat or vegetables, using them as wraps for whatever else I have cooking on the fire.

Frybread: Crispy and Delicious

Frybread is a little different from the other campfire breads. Instead of cooking it over the coals, you fry it in hot oil, which gives it a crispy, golden crust. It’s definitely not the healthiest option, but it’s one of the tastiest.

To make frybread, mix flour, baking powder, salt, and water into a soft dough, just like you would for bannock. Heat a bit of oil in a pan over the fire, enough to coat the bottom of the pan.

Once the oil is hot, break off a piece of dough, flatten it into a disc, and carefully place it in the pan. Fry it for a few minutes on each side until it’s golden brown and puffy.

Frybread is rich and filling, and it pairs perfectly with a sweet topping like honey or jam. You can also serve it with savory dishes like chili or stew. It’s a little more work than the other breads, but the crispy, fried texture is worth the extra effort.

Getting the Heat Right

One of the trickiest parts of cooking bread over a campfire is managing the heat. You don’t want to cook directly over roaring flames because that’ll burn the outside of the bread while leaving the inside raw.

The best way to cook campfire bread is over hot coals. Once the fire burns down, rake some coals out to the side and place your pan or stick bread over them. This gives you a steady, even heat that’s perfect for cooking bread.

If you’re using a pan, make sure it’s well-heated before you add the dough. You want the bread to start cooking right away to get that nice golden crust.

If you’re cooking on a stick, keep the dough close enough to the coals to cook through, but not so close that it burns. Rotating the stick slowly and keeping an eye on the dough will help you avoid burning it.

The Appeal of Campfire Bread

Cooking bread over a campfire is one of those things that feels old-school in the best way. It’s a skill that’s easy to learn but makes you feel more connected to the process of cooking in the outdoors. Plus, it tastes great, and there’s nothing quite like pulling fresh bread off the fire and tearing into it while it’s still warm.

I’ve tried a lot of different campfire recipes over the years, but bread is one of the staples I always come back to. It’s simple, filling, and makes any meal feel complete.

Whether you’re making bannock, stick bread, flatbread, or frybread, the process is straightforward, and the results are worth it every time.

If you’ve never tried making bread over a fire, give one of these recipes a shot on your next camping trip. With just a few basic ingredients and some hot coals, you’ll have fresh, homemade bread to enjoy right at your campsite.

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