Bushwalk Australia

Hi does anyone know how to make garlic flat bread flat or otherwise in a frypan? I saw that some europeans had made it on a trip once but due to language barrier we had no hope commicating the recipe. Though I did manage to swap a mars bar for a plate size piece and all parties seemed pretty happy wiith the transaction.

Heat the bread in the pan then spread with garlic butter?

Firstly if you can light a fire preprapare and cook on coals.

If on stove, wrap in foil as usual, use low heat and keep a sheet of foil across the top of the pan as a lid. Use lots of. Garlic and butter.

If once you think its ready and its sloppey turn up stove for a quick toast. Liberal garlic butter means it won't burn.

davidf wrote: Liberal garlic butter means it won't burn.

Oh How I wish this was true, believe me garlic can burn very easily as can butter; but added at the very end of the cooking is a superb way to finish the loaf off. The basic mistake most people make with yeast raised goods { myself included when starting] is to make the dough too dry, if in doubt use a tad extra water but in normal conditions 600ml of water to 1000grams of flour is OK, 5 grams salt and 5 to 10 grams of yeast then add the oil last, the more oil/fat the richer but denser and crunchier the finished bread, if adding eggs leave out 50ml of water for every egg and add the eggs with the oil.
I have just decided to pack the cast iron Dutch ovens for the FC trip

Bruschetta style: "toast" the bread in the pan (without butter or oil), then rub the bread with a raw garlic clove (peeled). Drizzle a little olive oil over the garlicky bread. Can add toppings or just salt/pepper. Give it a try..

ggorgeman wrote:Bruschetta style: "toast" the bread in the pan (without butter or oil), then rub the bread with a raw garlic clove (peeled). Drizzle a little olive oil over the garlicky bread. Can add toppings or just salt/pepper. Give it a try..

This. You don't even need the pan if your stove spreads the heat well.

ggorgeman wrote:Bruschetta style: "toast" the bread in the pan (without butter or oil), then rub the bread with a raw garlic clove (peeled). Drizzle a little olive oil over the garlicky bread. Can add toppings or just salt/pepper. Give it a try..

Many, many years ago I can remember one of the "OLD" blokes heating a flat rock in the fire, brushing off most of the ash and making Naan like that, your post made me remember. I think finding an appropriately flat and smooth rock will be the hardest part

I make my Naan like this at home when we eat Northern Indian but using a cast iron flat grill