Here is a recipe that I have used many times. There is a link in the post to the source of the original recipe also with some other ideas. You can get the pan very hot and either flip the dough or cover the pan. You could also use a flat stone.

What a situation. Only a gas burner and live Internet connection. Tell us more.

Eric

After seeing your request for recipes for a fry pan I posted a link for Naan, which I think will work for you. It would be better if you can find a way to heat both sides similar to an oven.

Really I think if I were in your spot, I would make a small earthen oven and use wood to heat it. Find a large flat rock or a few that can be placed together in the bottom of a hole you can dig out of the side of a hill. Dig deep enough and wide enough so you can line the hole with other stones or flat pieces. You will need to fashion a door to keep the heat in after burning a fire for a few hours. The stones and earth will retain heat for other cooking you might want to do also. The range of breads you can make in a wood fired oven is much better. If you think you might want to try this, there are many members here that bake in wood earthen ovens who will help, I'm sure.

Eric

tortillas?

chapatis?

Yes, naan can be made on the stove top.

Normally, we bake naan on a stone in the oven or directly on the grill in our gas barbecue. But one night a fuse blew on our oven JUST as we were about to bake the naan. Luckily, we were familiar with cooking chapatis on the stovetop and quickly switched to using the stove.

Pita can be made on the stovetop too. We start the cooking in an UNOILED tava (flat Indian tempered steel pan) but a cast-iron skillet works just as well. We finish the baking on a footed rack placed over a hot burner.

• more photos of baking naan on the stovetop
• photo essay of making pita on the stovetop
• our recipes for flatbread, including chapatis, pita and naan
• how to make yoghurt (using storebought yoghurt as the starter)
  

-Elizabeth

(edited to correct spelling)

english muffins definitely work on flat pans.  I wonder if pita works as well?  Wow - Bhutan - that must be an interesting place!  

I second chapatis and naan. Naan is leavened (either with yeast or baking powder) and chapati isn't.

with naan, you put the tawa (tava, tuwa) on medium high heat before putting the bread on it, when the bottom is done, hold the pan upside down to scorch the upper side, this cooks the top and also makes larger air pockets.

I will post the recipe tomorrow, but basiaclly you roll out dough thin, place in very hot cast iron pan and cover. After 1 minute turn over and cover. After 30 seconds remove cover and let cook. It will have puffed up in parts. 

Of course, the directions depend on how hot your flame is. But that's the technique and it's very easy: Pan, lid, dough. Done in 2-3 minutes.

While living & working in Canada's Northwest Territories the Innuit taught me how to make bannock in a cast iron frying pan.They learned from the Scots Hudson Bay Factors years and years ago ... and initially it was cooked on a seal oil lamp ie extremely low heat ...

It's consists of a mixture (use your hands) of flour (4 cups) and baking powder (1 Tbsp) and sufficient water to make a soft dough which is then kneaded for about 10 minutes  and formed into a large circle at 'touch' smaller than your frying pan ... then place the into the frying pan to which oil (Canola, margarine, etc) has been added. Amounts are approximate but the recipe is very forgiving ...

Cook using very low heat for about 20-30 minutes then turn over and cook for another 15-20 minutes on the other side. Lift it up ever once in a while to ensure it's browning but not burning.

Currents, raisins or candied fruit may be added to the dough for flavour.

Cooked it should be about an inch high.

When cooked, place on a board and cut into triangles ... then slice the triangles in half crosswise ... spread liberally with butter or margarine ... & raspberry or strawberry jam ... and consume with a glass of "cold" milk or cup of hot tea ... 

Good luck & if you try it, let me know how it turns out ...

Cheers!

All boyscouts know this one... Bannok

Bannok

1 cup flour

1 pinch salt

1 pinch sugar

1 teaspoon baking powder

enough water to make a dough that is sticky, but holds together

• form into patties

• fry in bacon grease on both sides until golden brown

• put in dutch oven and set near fire to finish baking (10-15 minutes)

Eat with butter, or honey, or jam, or both, or all three, or anything else you like.

We don't really use the dutch oven when we are on canoe trips.

Hope this satisfies your desire for some bread.

Mike

The bread baking part may be difficult, but what a beautiful, interesting place to be. My daughter was there for 3 months (as a chef in a resort) last year - I saw the photos on facebook.

Karin

You can use a no knead recipe and bake it in a covered pot.

When I was young(er) it seems to me we made something like this when I was a scout hike in the bush during the Winter ... at home we mixed up the dry ingredients and stored them in a bag then out in the bush we built a fire ... melted some snow to get water ... cut down a small tree sapling ... skinned the bark off and used the fire to dry the wood ... mixed the dry ingredients with some water to form a dough ... rolled the dough between our hands to make a snake ... wrapped the "snake" dough around the sapling and cooked it over the fire ...

Didn't exactly taste like Artisan bread but after hiking 1/2 a day through the snow in the woods ... it filled the belly and soothed the soul!

             Bannockmeister

it turned out great. I pinched off a small bit of my bread dough before I started proofing, flattened it out with my hand, cooked it on the baking stone in the oven which was preheating for the bread loaves. It turned out like the flat breads they serve at kebap houses in Istanbul, though they'd use plain AP flour. I know that at least some of these restaurants bake their breads in pans on top of the stove.

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