Pan de Campo (Panochitas - Cowboy Bread)

This flat bread, which dates back to trail driving days, is traditionally made in a Dutch oven over a a mesquite fire. Dates back to trail driving days.

8 cups unbleached flour
8 teaspoons baking powder
4 teaspoons salt
4 teaspoons granulated sugar
3 cups milk
1 1/2 cups corn oil

In a bowl add flour, baking powder, salt and sugar. Add the vegetable oil to flour mixture. Next, add milk a cup at a time. Dough should be a little sticky.

Knead the dough on a floured surface. Form 4 round rolls. Roll out with a rolling pin to about 1/2 inch thick and place on an ungreased baking sheet.

Preheat oven to 400 degrees F.

Bake for about 20-25 minutes, or until golden brown.