Emmer Skillet Flatbread
Sourdough-flavored emmer flatbread cooked in a pan at camp, with crushed hazelnuts in the dough.
- calories
- 390
- weight
- 3.8 oz
- cal / oz
- 103
- protein
- 11 g
- serves
- 6, scales
- prep
- 15 min
- cook
- 20 min
- total time
- 35 min
- water
- 150 ml cold
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Lunch
- Canister stove
- Liquid fuel
- Campfire coals
- Car camping
- Basecamp
- Canoe / raft
- Vegetarian
- Dairy free
- One pot
- Pre-mix at home
- Shelf stable
- Actual cooking
Ingredients
| Sifted emmer flour | 2 cups | white spelt or bread flour works if emmer is hard to find |
|---|---|---|
| Whole grain emmer flour, fine | 1/2 cup | |
| Sourdough starter, dried and powdered | 2 tbsp | or skip it and lean on the yeast alone |
| Instant yeast | 1 tsp | |
| Salt | 1 1/2 tsp | |
| Hazelnuts, toasted and crushed | 1/2 cup | |
| Olive oil | 3 tbsp | dropper bottle, plus more for the pan |
| Water | about 150 ml | cold is fine |
Method
- Pour the dry bag into your pot. Add oil and water a little at a time, stirring with a spoon until it pulls together.
- Knead in the pot or on a clean stuff sack for five minutes. It should be tacky, not sticky. Add flour by the pinch if it clings to your hands.
- Cover and leave it an hour somewhere warm. In a jacket pocket or a sunny spot on a rock, not on snow.
- Tear off six pieces. Flatten each one to about a quarter inch with your palms.
- Oil the pan and cook over low heat, three to four minutes a side, until brown spots show and the middle springs back.
- Stack them under a bandana so they steam themselves soft.
The original is a two-day sourdough loaf that needs an oven at 260°C, proofing baskets, and a mixer. None of that comes backpacking. What survives the translation is the emmer itself, the hazelnuts, and the salt ratio, so this version keeps those and drops everything that requires a bakery.
Instant yeast plus powdered starter does the lifting in one hour instead of overnight. The starter powder is there for flavor, not rise. Cooking flat in a pan is the real substitution: a thin round cooks through on a camp stove, while anything loaf-shaped burns on the bottom before the center sets. Keep the heat low and be patient.
Packing
Flour, powdered starter, yeast, salt, and nuts go into one bag at home. Oil rides in its own bottle. Toast and crush the hazelnuts before you leave; doing it in camp is a mess and burns fuel.
Variations
- Skip the rise entirely, add a teaspoon of baking powder to the mix, and cook them straight away as a flat quick bread.
- Press the dough into a lightly oiled dutch oven and bake as one round loaf over coals, about 30 minutes.
- Sunflower seeds instead of hazelnuts if you are packing for a nut-free group.
https://brodogkorn.no/oppskrift/bakerlandslagets-emmerbrod