Here is an old recipe for thin bread that was common before people got stoves in theirhomes. Since it calls for baking in a frying pan, the recipe is of course also well suitable for camping cooking. The frying pan works just as well on the campfire as it does on the stovetop at home – Ted
The recipe will make 10-12 loaves of bread
50 g [1,75 oz] margarine
5 dl [1 pt] milk
1/4 pack (12 g / 0,4 oz) of yeast
1/2 tsp salt
1/2 dl [0,1 pt] sugar
2 tablespoons golden syrup, Lyle’s or similar
1/2 teaspoon of hartshorn salt
1 1/2 dl [0,3 pt] (90 g / 3,2 oz) wholemeal flour
2 dl [0,4 pt] (110 g / 4 oz) rye flour
7 dl [1,4 pt] (420 g / 15 oz) flour
Flour for the kneading
 Melt the margarine, pour in the milk and warm till lukewarm.
 Mix the yeast into some of the liquid. Mix in the rest of the liquid, salt, sugar, syrup, hartshorn salt, mixed flour and rye flour. Work in the flour and let the dough rise for about 30 minutes.
 Divide the dough into 10-12 parts. Form each piece into a ball. Roll the ut to 1/2 cm / 1/5 inch thick bread. Roll the bread carefully up on the rollingpin and gently place them in a hot, frying pan , one at a time.
 Fry the bread for about 2 minutes on each side on medium heat. Cool them on a grid. Eat the bread freshly baked with butter.