Pan de campo, also known as “camp bread” or “cowboy bread,” is a culinary tradition in Texas with roots that stretch back to the early days of cattle drives and frontier life. This simple yet satisfying bread, recognized as the official state bread of Texas in 2005, embodies the resourcefulness and cultural blending that defines Texas and its cuisine.
The history of pan de campo is intertwined with the rugged lifestyle of Texas cowboys and the influence of Mexican culinary traditions. During the 19th century, cowboys on cattle drives faced the challenge of cooking nourishing meals with minimal resources while on the trail. Flour, a pantry staple that was easy to transport, became a cornerstone of cowboy cooking. Pan de campo was born out of necessity, requiring only basic ingredients—flour, water, salt, and a leavening agent such as baking powder. Sometimes lard or shortening was added for richness.
Its preparation was equally simple: the dough was mixed and patted into a flat, round shape, then cooked in a cast-iron skillet or Dutch oven over an open fire. This versatility made pan de campo a practical and beloved choice for cowboys, vaqueros (Mexican cattle herders), and homesteaders alike.
The influence of Mexican cuisine on pan de campo is unmistakable. The bread’s texture and preparation method are like that of tortillas and other flatbreads found throughout Mexico. This cultural crossover highlights the deep ties between Mexican and Texan traditions, which were forged during a period when Texas was a territory of Mexico. The vaqueros, who played a pivotal role in shaping cowboy culture, brought their cooking techniques and flavors to the Texas frontier. Pan de campo reflects this rich heritage, blending simplicity with a sense of community and tradition.
Pan De Campo Recipe
To make your own batch of pan de campo the way they used to on the range, you are going to need a good, well-seasoned, 12-inch cast iron skillet (I used a dutch oven and it worked fine, though).
2 – cups all-purpose flour
2 – teaspoons baking powder
1 1/2 – teaspoon kosher salt
6 – tablespoons shortening, slightly chilled (can also use lard)
3/4 – cup whole milk
Preheat your oven to 450 degrees.
Stir together the dry ingredients in a large bowl, then blend in the shortening with a pastry cutter or your fingers until you have a mix that is crumbly.
Add milk, just a bit at a time, until you can form a ball of dough… it shouldn’t be too sticky; more like playdough.
Turn it out on a floured surface and gently knead the dough for about 1 minute.
Flatten the ball of dough and roll out into a round about
½ inch thick.
Prick the top of your dough all over with a fork.
Melt a little shortening in a 12-inch cast-iron skillet, enough to cover the bottom then add the round of dough to the skillet and place in the oven, uncovered.
Bake for about 6 minutes, then flip the bread and bake another 6 minutes.
It should be ready when you put a toothpick in, and it comes out clean. Remove from the oven and let cool before cutting it in slices like a pie.
In modern times, pan de campo has transcended its humble origins to become a symbol of Texan pride and ingenuity. The city of San Diego hosts an annual Pan de Campo Festival, celebrating the bread’s historical significance and showcasing its preparation. The festival attracts visitors eager to experience this iconic dish cooked over open flames, just as it was generations ago.
The designation of pan de campo as the state bread of Texas in 2005 further cemented its place in the state’s cultural identity. The legislation recognized not only its historical importance but also its enduring popularity as a comfort food that connects Texans to their heritage.
Today, pan de campo is enjoyed in homes and restaurants across Texas. It pairs perfectly with chili, stews, and other hearty dishes, making it a versatile addition to any meal. Its simplicity and rich history serve as a reminder of the resilience and creativity of Texas’ early inhabitants.
Whether cooked in a traditional Dutch oven or a modern kitchen, pan de campo remains a beloved symbol of Texas’ diverse and flavorful culinary landscape. It’s more than just bread—it’s a slice of history, carrying the spirit of the Lone Star State in every bite.
