Pan de Campo (Panochitas - Cowboy Bread)

This flat bread, which dates back to trail driving days, is traditionally made in a Dutch oven over a a mesquite fire. Dates back to trail driving days.

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  • 8 cups unbleached flour
  • 8 teaspoons baking powder
  • 4 teaspoons salt
  • 4 teaspoons granulated sugar
  • 3 cups milk
  • 1 1/2 cups corn oil


  1. In a bowl add flour, baking powder, salt and sugar.
  2. Add the vegetable oil to flour mixture.
  3. Add milk a cup at a time. Dough should be a little sticky.
  4. Knead the dough on a floured surface.
  5. Form 4 round rolls. Roll out with a rolling pin to about 1/2 inch thick and place on an ungreased baking sheet.
  6. Heat oven to 400 degrees F.
  7. Bake for about 20-25 minutes, or until golden brown.