A bit of flour, potatoes, carrots, onions, garlic, cheese and cracked black pepper make this Shepherd’s Panbread a meal in itself. Cook in a hot skillet or camping oven.
In a bowl, combine ½ rounded cup bread mix with ¼ cup water. Mix thoroughly. Dough will be stiff. With wet fingertips, spread and pat half the dough into bottom of a non-stick skillet—oil is optional. Turn heat on LOW. Cover. Bake approximately 10 minutes or until top loses its sheen and bottom is golden brown. Flip. Brown. Bake the remaining dough as above. Serve.