Camp Stove
Dinner
Fried Bread
Fried Bread: a sourced camp stove recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.
Community rating
Added October 9, 2026

Photo: Wikimedia Commons contributor · CC BY-SA 2.0. Source-recipe food photograph; not a Wild10 cooking-test photo.
Difficulty: Medium
Ingredients
- •Self-rising flour
- •Milk or buttermilk plus ⅛ tsp baking soda
- •Bacon fat
Instructions
- 1Mix equal amounts of self-rising flour and milk. The mixture should be the consistency of thick pudding—add more milk or flour to desired consistency.
- 2Heat enough bacon fat to prevent sticking in an iron skillet until it is very hot.
- 3Fry spoonfuls of dough in the skillet until brown and crispy on the bottom. Turn and continue frying until done.
Camp tips
- • Other oils and types of skillets can be used for frying, but bacon fat and an iron skillet makes the best. A mixture of ½ bacon fat and ½ olive oil is an acceptable substitute.
- • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.
Food safety & trail facts
Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.
Planning a trip? Open the Trip Planner — your saved favorite meals can be pulled into the generated menu.
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- Fluffy Camp Pancakes
- French Press Camp Coffee
- Fribourg Omelet
- Fried Eggs
- Fried Green Tomatoes
- Frittaten Soup


