Campfire Flatbreads with Wild Pesto

These rustic flatbreads are the perfect way to practise the principles of instinct cooking. No thermometer. No timer. Just your hands, your fire, and your senses guiding the process.

Ingredients

• 250g strong white flour
• 150ml warm water
• 1 tbsp olive oil
• Pinch of salt
• Foraged or garden greens — nettle, wild garlic, or basil
• Handful of nuts (hazelnuts or pine nuts)
• 1 clove garlic
• 50ml olive oil for blending

Method

1. Combine the flour, salt, water, and olive oil to form a smooth dough. Let it rest for 10 minutes near the fire — the warmth helps it rise naturally.
2. Roll into small rounds and lay directly on a clean, flat stone beside the embers. Flip when the surface bubbles and the edges char slightly.
3. For the pesto, blend or grind your chosen greens, garlic, nuts, and oil. Adjust texture by eye — it should be thick and earthy.
4. Spread the pesto over warm flatbreads and finish with a drizzle of oil or a pinch of coarse salt.

Pro Tip

If the dough chars too fast, your fire’s too hot. Move your stone or grill further from the embers — the perfect heat whispers, it never shouts.

Pictured product is the Igneus Classico and these ovens are for so much more than just pizza! Check out the full range here! 

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