Ask any South Texas ranch family about pan de campo, and you'll probably get a story before you get a recipe.
This flat, slightly chewy campfire bread has been feeding vaqueros and ranch hands since the earliest days of Texas cattle culture, cooked right over open coals in a cast iron skillet with nothing more than flour, lard, baking powder, and salt. It travels well, cooks fast, and holds up to whatever's coming off the fire alongside it, whether that's beans, carne guisada, or a fresh cut of beef.
In 2005, pan de campo was named the official state bread of Texas, a small but meaningful nod to a food tradition that rarely gets the spotlight next to brisket and Tex-Mex. It's humble, it's simple, and it's been showing up at branding camps and family gatherings for well over a century.
Does your family still make a version of this? If so, whose recipe do you trust most?
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