Serves 2.

2 cups all-purpose flour (white or whole wheat)
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon dry onion flakes
1 tablespoon dry rosemary

Before leaving home or base camp, pre-mix all ingredients and place in a durable plastic bag or well-sealed container.

When ready to cook, empty contents into a container and add 1/2 cup of water, mixing well with clean hands. Add more water as needed, until dough forms a cohesive, firm, dry ball. Knead 5 more minutes, then create golf-ball size dough balls. Flatten with bottom of can or pan to about 1/8 inch thick. Fry on hot skillet or griddle 10 minutes per side and serve.