I start by mixing the warm water, yeast, and sugar in a bowl or zip-top bag. I let it sit for about 5–10 minutes until it looks foamy. If it doesn’t foam, the yeast might be dead.

I add the flour, salt, and oil to the yeast mixture. Then I mix until a soft, slightly sticky dough forms. If it feels too wet, I sprinkle in a little more flour.

I knead the dough for about 5–7 minutes until it becomes smooth and elastic. When I’m camping, I usually knead it right inside the bag to keep things clean.

I cover the dough and let it rest in a warm spot for 30–60 minutes. Near the fire works great, just not too close or it’ll dry out.

Once the dough has risen, I gently punch it down and shape it into one large round or divide it into smaller pieces, depending on my pan size.

I heat my cast iron skillet over medium heat and lightly grease it. I cook the bread for about 3–5 minutes per side, flipping often so it doesn’t burn.

For honey butter, I mix the softened butter, honey, and salt until smooth. I spread it on the warm bread right before serving, and wow, it’s so good.