Makes approximately 1 dozen
These can be made at home and reheated in camp or made right in camp, by patting out between the hands or rolling out on a clean, flat rock with a plastic bottle. They go well with curry and stews or as crackers for lunch. For variety, mix in leftover grains, vegetables or stewed fruits.
• 1 cup whole-grain flour (corn, wheat, rye, buckwheat, rice, barley, oat, or any combination)
• 1/2 teaspoon oil
• 1/2 teaspoon salt
• 1/3 cup water (approximately)
Combine ingredients, adding enough water to make a stiff dough. Knead until elastic. Form into 1-inch balls and roll out into thin cakes. Roast cakes on both sides in a hot dry pan until they puff.