Pan de Campo
The official bread of Texas: a simple skillet-baked flatbread with a crisp crust and tender crumb, born on the range.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Cast-iron skillet
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 8
- carbs
- 30
- protein
- 4
- calories
- 210
Instructions
- 1
Whisk the flour, baking powder, and salt together in a large bowl.
- 2
Rub the lard in with your fingers until the mixture looks like coarse crumbs.
- 3
Pour in the water slowly. Stir just until a soft dough comes together.
- 4
Place the dough on a floured surface and divide into 8 balls. Flatten each into a disc about 1/2 inch thick.
- 5
Warm a dry cast-iron skillet on the stovetop over medium heat.
- 6
Cook each round for 3–4 minutes per side. Remove when golden brown spots appear and the bread is cooked through.
- 7
Serve the bread warm, straight from the skillet.
Chef's tips
Do not mix the dough too much. Stir just until it comes together so your bread stays tender and flaky.
Storage
Store wrapped at room temperature up to 2 days.
Reheating
Warm in a dry skillet over low heat for a minute per side to refresh.
Common mistakes to avoid
- •Pressing the dough too thin, which dries it out instead of keeping the center tender.
- •Setting the burner heat too high, burning the outside before the inside cooks through.
- •Working the dough too much, which makes the finished bread tough and dense.
Serving suggestions
Cooked Pan de Campo?
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