When I was little, there were mainly two things that could tear me away from my Commodore 64 and make me realize that those adults actually knew a thing or two. One was when food was being made, and particularly when something was being baked. The other was when we were going on a nature trip. And now in adulthood with my own children, more than how I played California Games, I actually remember those moments more, and with so much more warmth.
I can still get a craving for grilled sausage when I think of dad’s old ice skates in blue plastic. Or how I can get a craving to dip bread in hot chocolate when I see a rabbit. The last one probably needs an explanation. I’ve understood in adulthood that mom just baked the classic recipe “bread from 1 bag of flour” from “our cookbook.” Spread on two baking sheets, the finished bread looked like a dead rabbit, and rabbit bread dipped in hot chocolate is fantastic.
I can also get a craving for buns from seeing a cloudberry. Cloudberries meant it was time to carve a walking stick to go through the forest to our own little fishing spot. Grilled fish should naturally be what I’d crave, but I wasn’t much good at fishing. I remember once when my brother caught 28 fish and I caught 0, so grandma always brought buns we could eat instead. It was around then I started hoping we all had our different talents in life. Later that same summer, however, my brother cast himself into the lake when we got our first casting rods, so I was happy again.
I won’t even start on this, but I was probably 16-17 years old when I realized it was called “love cake” and not “nail cakes”… Maybe only swedes understands this 🙂
Cooking and eating in nature has after all become among the best things I know. Through becoming an adult myself, I’ve collected some small simple recipes and tricks that I usually bring out when it’s time to head out, whether it’s on a longer hike or a family trip to the nearest grove.
Here I thought I’d suggest a flatbread that’s perfect to prepare before heading out and then bake on a grill grate over an open fire. In other words, it’s perfect to bring to any of the fantastic grilling spots in our area, like local state parks or camping areas.
This super simple flatbread recipe is actually more of a tortilla than a classic sausage bun. But that just means it can be used for so much more than just holding sausage.
Ingredients (14 flatbreads)
- 2 cups all-purpose flour
- ½ tsp salt
- 3½ tbsp butter
- 1¼ cups water
Instructions
Easiest is to use a food processor with the blade attachment to mix all ingredients, but it can of course be mixed by hand as well. A tip is to boil the water before mixing it in – this makes the dough easier to work with, but you should probably skip this if you’re not using a mixer to blend everything.
When everything is mixed and the dough feels smooth and nice, just divide it into as many pieces as you want to make flatbreads. Make sure to work with plenty of flour and a well-floured surface to then roll out all the pieces into nice little pancakes.
Two things to remember here: 1) the dough is quite sticky so turn the rolled-out breads in flour and use parchment paper between them so they don’t stick together. 2) To prevent the dough from drying out, store the finished rolled breads in a plastic bag or similar that seals tight.
Once out in the field, just throw them on the grill grate or cast iron pan. I usually also bring along some small metal container or similar to store them in when they’re done (if they don’t get eaten before then) so they stay warm and soft a bit longer.
Perfect for wrapping around grilled sausages, using as tortillas, or just eating warm with butter!