Pan de Campo Recipe

Prep: 15 minutes
Bake time: 12-20 minutes
Oven temp: 450℉
Serves 4 to 6


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1½ teaspoon kosher salt
  • ½ teaspoon sugar
  • 6 tablespoons shortening. Some recommend using 2 tablespoons shortening or lard with the remainder being oil. I used a combination of coconut oil and butter.
  • 3/4 cup whole milk

While the oven is preheating to 450℉, combine dry ingredients in a bowl and add the shortening with a pastry cutter or with your hands to combine. Once combined and crumbs are formed, create a well in the center and add in your oil, if using. Mix to combine.

I transferred the mix to my stand mixer with a dough hook to begin adding the milk gradually. After, remove the sticky dough from the mixer to a floured surface. Knead until the dough loses some of its moisture and becomes easier to handle.

At this point, set the dough aside to rest while we prepare the skillet. Lightly coat the bottom of the skillet with a little oil or shortening.

Roll the dough out to ½” thick and transfer to the skillet. Once the top of the dough is pricked with a fork or knife, place in the oven to bake.

In baking, I found I needed about 10 minutes per side before flipping the bread over in the cast iron skillet.