Looking for an easy recipe to cook with kids? The flatbread from camping cookbook Fire To Fork is the perfect fun, messy, delicious and simple food everyone will love. Cook it straight on the fire, in a pan on your gas stove or moulded onto sticks for a fun after-dinner snack.

I make no secret of the fact that I have never enjoyed damper. I have tried for years to make a good one, I’ve even made a cheeseburger and a hot dog damper (those are pretty good), but whenever I want a camp bread that actually tastes good, this is my first port of call.

Serves – four to six

Prep Time – 15 minutes, plus at least an hour or two for the dough to rise

Cooking time – 5 minutes

Ingredients

• 3 and a 1/2 cups of baker’s flour (550g)
• 1 sachet of dry yeast (7 grams or 2 teaspoons)
• 1 teaspoon of baking powder
• 2 teaspoons of salt
• 2 tablespoons of extra virgin olive oil
• 380ml of water
• 3 teaspoons of honey

Gear

• Rolling pin (a wine bottle works)
• Grill plate, frypan or wok

Method

Place flour, yeast, baking powder and salt in a bowl and mix it well. Dissolve the honey in some hot water, add cold water to make 380ml, and add the olive oil.

Mix the wet and dry ingredients in the bowl to form a sticky dough. Knead it in the bowl or on a clean, smooth, unfloured surface until the dough is smooth and elastic and no longer sticks to anything. In the bush you’ll have to earn your supper and do it by hand – there are no dough mixers here. Have a beer.

Plonk it back into a lightly oiled bowl and leave it to rise until it’s doubled in size. In a warm environment, this could be one to two hours. If you’re prepared, do it the day before and put it in the fridge to rise slowly overnight.

After it has risen, roll the dough out until it’s about 3 or 4mm thick (1/8th of an inch) and about 20-30cm in diameter, like a big, uneven pizza base. Alternatively, divide it up into smaller portions and roll it to the same thickness.

Throw it on a hot BBQ plate, frypan or wok, or any other hot surface you have (even straight on the coals), adding a bit of olive oil or butter to prevent it from burning. Flip it once you see the dough getting bubbles and cook it until both sides are golden brown. It should only take a few minutes.

Serve it piping hot, with lashings of butter and golden syrup, like you would damper. Or enjoy it as a wrap, with dips or even use it as a great pizza base.

Tips

Prepare the dough at least two hours before you want to eat it to give the yeast time to work through the flour. If you don’t have a rolling pin, use your hands or a wine bottle.

Fire to Fork, by Harry Fisher, founder of the popular Youtube and Instagram channels Fire To Fork, is published by a Bulli family firm, Exploring Eden Media