Specifications

POWERFILM
®
CAMP COOKING
WITH JO CLEWS
25
I’ve been cooking for almost as long
as I can remember, from standing on
a wooden box as a small girl making
butterfly cakes in my Grandmother’s
house to catering out of the back of my
old Range Rover for 50 people on top of
the Kennedy Ranges.
I write for Western 4WDer Magazine
and work in a number of regional and
remote areas of WA. Say hello when
you’re at the 4WD and Adventure Show
in Perth, Sydney or Adelaide, where I’ll
be demonstrating outback cooking. Pick
up some of my recipe cards while you’re
there - here’s a sample to get you going!
FABULOUS FLAT BREADS
A multitude of magnificent meals can be
created from this very easy recipe.
Flat breads are simple to make and
a great alternative to carting around
loaves of bread that take up room, go
stale and get squished in the tucker box.
At about 25 cents each they’re cheap
and everyone loves them. What’s more,
they taste much better than any shop
bought bread.
You’ll need a sachet of bread mix. I
usually get a box that has four plus its
own yeast. There are various brands
available in the flour section of most
large supermarkets.
Make the dough according to the
instructions on the box for making a
handmade loaf being careful not to
make the dough too wet. I usually don’t
add all the suggested water unless
needed.
Combine the bread mix, warm water
and yeast with a butter knife in a large
bowl. Once ingredients are combined
turn mixture out onto a floured surface
and knead the dough until it’s smooth
and elastic.
Here’s a shortcut: make your flat breads
straight away and don’t bother letting
the dough rise. I’ve never noticed much
difference in the the end result.
Divide the dough in half and roll one
half into a 20cm log. Cut it into 4cm
chunks, then repeat with the other half so
you end up with about ten small pieces
of dough.
Shape the pieces into discs and roll flat.
Most of us don’t travel around with a
rolling pin so a beer bottle or wine bottle
will do the trick.
Place the rolled dough in a large dry
frypan over medium heat. As well as
the trusty camp oven (which I wouldn’t
be without), Hillbilly make some terrific
camping frypans and cook stands which
are perfect for the job. Cook for 2-3
minutes or until you see little bubbles
appear on the surface. Flip on to other
side and cook for further 2-3 minutes.
Repeat with the rest of the dough until all
are cooked.
Once you’ve made your bread, the
possibilities are endless. Bacon and egg
breakie wrap, cold meat and salad lunch
wrap, kebabs, cheese toasties, smoked
salmon cream cheese and caper rollups,
pizza bases...I could go on. I’m sure you
have some great ideas of your own!
Jo Clews new book
‘Australian Camp Oven
Cooking’ is now available.
25
NEW!