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.

Ingredients

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

Instructions

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