Pan De Campo

Pan De Campo bread (Cowboy Bread) dates back to the rugged long days of Vaqueros out on cattle drives. Traditionally cooked over an open fire on a cast iron, this simple, biscuit-like flat bread is made using our organic Stardust 00 flour. Bring the official Texas state bread to your kitchen or make over a sizzling fire during your next camping trip! 

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Pan De Campo  (Cowboy Bread)

Yield: 1 8-inch pan bread 

Ingredients:

240g BSM Stardust 00 flour

8g cane sugar

6g baking powder

4g fine sea salt

170g full fat buttermilk (room temp)

85g lard or unsalted butter (melted)

Extra lard or butter for the pan

Method:

Preheat an oven to 400°F.

In a large mixing bowl, combine the dry ingredients. Melt the lard or butter and whisk together with the buttermilk. Pour the wet mixture into the dry ingredients and mix with a spoon or your hand until it becomes a dough ball. Cover with a towel and rest for 5 min before shaping.

Preheat a cast iron skillet or a heavy-duty skillet on medium-high heat.

Press the dough into an 8-inch disk, making sure it is smaller in circumference than the skillet. Once the skillet is heated, place a small amount of butter or lard into the pan and swirl around to coat the entire surface.

Place the dough into the griddle, and let the dough cook for 2-3 min to create a golden-brown crust. Flip the bread over once, then place the skillet into the oven and bake for about 12-13 min or until it reads at least 195°F internal temperature. Remove from the pan and serve warm. Great for chili or stews during cold winter days! Pan de Campo will keep for up to four days at room temperature, just warm the bread back up and enjoy!