This recipe is fresh from the pages of our new cookbook, Living Within the Wild-due out fall of 2020.  We take these savory breads wrapped in aluminum foil to heat over campfires along the river or down by the sea. They are delicious either hot or cold. We learned this recipe from our Moroccan chef Hicham Hnini. Imagine all the delicious fillings Hicham creates (or, the delicious fillings you can create).


2 teaspoon active dry yeast

1 tablespoon sugar

2 cups water warmed to 105ºF.

3 ½ cups all-purpose flour

½ cups wheat flour

½ tablespoon sea salt

1 red apple, cored and sliced

1 teaspoon extra virgin olive oil

1 teaspoon butter

1 yellow onion, peeled and sliced

1 small bunch Swiss chard, stemmed and diced

1 cup grated white cheddar cheese


  • Author: Mandy Dixon


Mix the yeast, sugar, and water together and let proof.

Mix the dry ingredients together in separate bowl.

Add the wet ingredients to the dry ingredients and mix until a ball is formed.  Sprinkle a little flour onto a flat surface and knead the dough until a nice smooth elastic ball is formed.  Knead about 10-15 minutes. Rest the dough covered with a damp kitchen towel for 20 minutes.

In the meantime, make the filling. In a medium nonstick sauté pan over medium heat, add the oil and butter. Add in the onion slices and turn the heat to medium-low. Cook the onions for about 20 minutes or until they are caramelized. Remove from the heat. Add in the chard and the cheese, sprinkling in a bit of water if necessary, to loosen the mixture.

Divide the dough into four equal balls and roll each out to a three-by-six-inch rectangle.

Place one half-cup of the filling down the middle of each dough.  Fold the edges of the dough to the middle to cover the filling. Pinch the edges of the dough together and seal.

Gently roll the filled dough flat again being careful to not tear any edges.  Repeat for the remaining three doughs.

Heat a cast iron pan over low to medium heat.  Grease the cast iron pan to coat the bottom and place one or more breads into the pan without crowding. Cook until the dough is golden brown on the outside and beginning to puff.  Flip the bread over and repeat on the other side.  Pull the bread out of the pan to rest on plate.  Repeat until all breads are cooked.