There’s a moment at camp when the main pot is simmering, the grill grate is hot, and everyone’s hovering with a mug in hand—this is when Campfire Roasted Garlic & Herb Flatbread earns its keep. The dough hits the campfire grill with a soft hiss, picking up those smoky, char-kissed blisters while the edges crisp and the center stays chewy. As it cooks, the roasted garlic warms and turns sweet, and the fresh herbs bloom in the heat, sending that unmistakable Mediterranean aroma through camp.
This is the kind of side dish that makes a simple fire-cooked dinner feel complete: tearable, shareable, and sturdy enough to swipe through stew, scoop up grilled vegetables, or trail a ribbon of olive oil from plate to mouth. If you’re car camping, you can roast the garlic ahead at home and pack it in a small container; at camp, it’s just a quick mix, a rest while the coals settle, and a few minutes on the grill.
I like cooking it over a steady bed of coals instead of tall flames—more control, fewer burnt spots, better puff. Keep a pair of tongs handy and rotate often; the flatbread rewards attention with crackly edges, a tender interior, and that garlicky-herb finish that disappears fast once the first piece is torn.
Campfire Roasted Garlic & Herb Flatbread
Equipment
- Mixing bowl
- Campfire grill grate
- Rolling pin or bottle
- Tongs
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 3/4 cup warm water
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 4 cloves garlic roasted and mashed
- 2 tablespoons fresh herbs such as rosemary and parsley, chopped
Instructions
- In a mixing bowl, combine flour, yeast, sugar, and salt. Add warm water and olive oil. Mix until a shaggy dough forms.
- Add roasted, mashed garlic and fresh herbs. Knead dough for 2-3 minutes until smooth, adding flour if sticky.
- Cover and let rise for 10 minutes.
- Divide dough into 2 balls. Roll each into a 1/4-inch-thick round.
- Lightly oil campfire grill grate and place dough rounds on the grate over medium-hot coals. Grill for 3-4 minutes per side, until puffed and golden with grill marks.
- Brush with additional olive oil if desired. Slice and serve warm.