Lots of different kinds. Here, try damper bread. http://en.wikipedia.org/wiki/Damper_%28food%29

As kids we would mix flour with a little sugar and raisins, then slowly mix in enough water till you get a doughy yet tacky mix. Then we would wrap it around a nice stick and cook/brown it over the coals of a campfire, and devour it when it was ready. Being kids we liked the added sweetness.

Normally it's just plain flour mixed with water and placed into the coals of your fire to cook, we called it bush bread.

Basic, simple and tasty.

BT

It's ass. If you're starving, good to know. Otherwise, look elsewhere.

The Bannock bread recipe I use:

2 C flour
1/2 tsp salt
4 tsp baking powder
1/2 C crisco plus some to grease your skillet
1/2 C water

Mix the dry ingredients and cut in the crisco. Add the water and stir / knead until you get a smooth, thick dough. Press out into a greased skillet (I only use cast iron for this) and cook over low heat on the stove top or fire, turning once. It takes about 10-15 minutes per side, and won't stick to the skillet at all wen its ready to turn. The trick is to cook slow enough that the middle cooks before the outside burns.

Because of the high shortening content, the dough doesn't get all sticky like many bread and biscuit doughs, making it an ideal recipe to take camping where cleanup water may be at a premium.

Makes One BigAss Biscuit. My kids love the stuff. I do too, for that matter.

I make it all the time, camping or on our woodstove. Here's a basic recipe. You can modify it to suit your tastes and the ingredients you have on hand:

Whisk these dry ingredients together:

1 cup flour
1/2 tsp baking soda
1/2 tsp sugar
1/8 tsp salt

Optional:

A little powdered milk
Flax seeds
Sunflower seeds
Whole wheat flour instead of white
Brown sugar instead of white
Rolled oats
Cinnamon
Whatever


Melt ghee in a pan. (Butter or oil will do if you haven't made ghee, but they aren't as tasty and they burn much more easily.)

Swirl it around to grease the whole bottom and sides of the pan.

Pour the excess melted ghee into the dry ingredients.

Add an egg if you have it.

Add some honey if you have it.

Add enough sourdough starter to make a thick mud.


Fold everything together gently.

Pour it back in the now-greased pan.

Cook S-L-O-W-L-Y. Careful, or you'll burn the bottom.

When it's almost done, prop it up in front of the fire and brown the top.

it's not hard tack, it's soft...think muffin density bread.

Hard tack is unleavened.

http://en.wikipedia.org/wiki/Bannock_(food)

This is the difference between learning from/being around people who know what they're doing and not.

I make damn good hearth breads and it's a far cry from flour and water.

They're even better when you've some bacon grease to add and/or fry in. Some folks just don't know what they're doing. I help run a troop of boyscouts. This is my first year. They were led by other boys who'd been led by other boys who'd learned from pencil pushers and book readers who only knew what they'd read. The boys were eating raw or burnt food, burning fingers, wasting food, constantly had smoke in their eyes and worked way too hard.

When shown that there is a better way, to get better results, quicker, and with less work, they couldn't believe that no one had shown them before. You don't stick your dough wrapped stick in the smokey flames of a greed wood fire and expect it to taste like Bob Evan's biscuits.