Bread baked on the campfire in a small iron pan, baked as primitive as possible. If the iron pan is not primitive for you, find a flat stone, clean it and use that.
1 dl [0,2 pt] milk
10 g [0,35 oz] yeast
(preferably dry yeast if you are camping)
1 dl [0,2 pt] water
1/2 tablespoons baking soda
1/2 tsp salt
1 tablespoon olive oil
about 300 g [10,5 oz] plain flour or spelt
The recipe makes about twelve small bread
This is what you do
 Heat the milk slightly. Stir in the yeast. Add water, baking soda, salt, oil and flour. Knead the dough and let it rise for two hours.
 Divide the dough into twelve pieces and pat the pieces between your hands till they are about 1/2 cm / 1/6 inch thick. Bake the bread on a hot, dry pan for two to three minutes on each side.
 Eat the bread at once or wrap them in a towel till later in the day. Warm them up in the pan when you are ready to eat them.