CAMP COOK: Coal Grilled Flatbread

If you're lucky enough to have eaten a warm meal fresh off the fire in the great outdoors then you know, everything just tastes better outside.


That being said, I've made this flatbread at home and it still hits the spot. Keep reading for the super simple recipe.


Step #1: Prep

The prep work ahead of time means this recipe comes together easily, no fuss and no hassle when you're starving and ready to eat.

  1. Make the dough at least 4 hours ahead of time. Any flatbread or pizza dough recipe will do, I like this recipe here. You can add in herbs and spices, such as granulated garlic, chili powder, or my personal favorite Everything But The Bagel Seasoning for that extra sumthin sumthin. Once your dough is prepped, put it in a travelproof container to bring along.

  2. Saute 2 yellow onions in olive oil, once softened add in 2-3 bell peppers. 5 minutes before pulling from heat, add 1/4 cup balsamic vinegar, 1/2 tsp sugar, and continue cooking until the onions are caramelized and the peppers are soft. Turn off burner and season with salt and pepper to taste. Put cooled sauteed vegetables in a second travelproof container to bring along.


Step #2: Build a Hot (Hot) Fire

Get a real good fire going ahead of time, you want plenty of time for it to burn down to coals you can cook over.


Step #2: Get Cooking

Spread the hot coals out and place your grill on top, allowing it to get hot before you start cooking. A couple great campfire grill options are here and here. But you can always just use a thick BBQ grate if you don't have a camp grill.


While the grill heats up, using your hands, form the dough into flat discs. It's not gonna be pretty, but we're not worried about presentation right now, because we are/will be starving.. As long as your flatbreads are thin enough to cook through the middle on the fire (no more than 3/4-inch) and thick enough not to turn out as a cracker (no less than 1/4-inch) it's all gravy.


Grill each flatbread and watch closely. On the first side, when bubbles start to form flip them over. For the second side, you can cut one in half to make sure it's not doughy in the center. You can use a metal spatula or tongs to flip, in a pinch I've used many an instrument at hand (a stick, my burned fingers, etc., when you're hungry you get creative!)


Step #3: Gang's All Here

Time to assemble! Add your prepped veggies to each flatbread. A drizzle of olive oil or some goat cheese is an amazing way to finish them off.


Step #4: ...You Know What To Do 🤤

Dinner in the mountains! It just doesn't get any better.