pdf, 677.8 KB
pdf, 677.8 KB
pdf, 501.67 KB
pdf, 501.67 KB

A 12-page guide to making bread with no oven, using a frying pan on a hob, a camping stove or a barbecue outdoors. Simple enough for beginners, with the science of raising agents explained.

What’s included
• Bread basics: the 4 ingredients and how bread works in 4 steps
• Flour, yeast and raising agents, with fizz tests and ingredient swaps
• Cooking without an oven, and how to tell bread is cooked
• 8 recipes: 2-ingredient flatbreads, chapatis, soda farls, potato farls, frying pan loaf, pan oatcakes, griddle scones and campfire stick bread
• Making a sourdough starter, step by step
• Troubleshooting, storing bread and flour, using leftovers
• A one-page cheat sheet with all 8 recipes

How to use it
Practical food lessons on raising agents, bread making and food safety (including raw flour), cooking club, or outdoor learning. The 2-ingredient flatbreads take 15 minutes.

Format
2 PDFs (full colour and black and white ink-saver), A4.

Based on UK guidance from the Food Standards Agency and the NHS. Made by Amy with the help of AI tools. Not endorsed by any organisation named.

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