It occurred to me that this flatbread recipe isn't a million miles away from the woodsman style dampers/ bannocks etc that can be easily made around a fire. I've made the follwing ones under laboratory conditions (a kitchen) but I think they warrarnt further outdoor investigation.
The basic dough mix is equal measures of natural yogurt and self raising flour, I've mixed 150g of each for this dough, initailly with a spoon and then by hand to leave a mixture which is workable but slightly wet. I divided the dough thusly: one smaller 'bannock sized' piece and the rest into three equal pieces.
The first one is the basic mixture with a little Seasonall mixed in. I gave each one a quick knead, rolled them to about 2-3mm and cooked the three larger ones for about 2 or 3 minutes each side. They start out quite benign and then bubble up just like a naan.
Next up was a sweet one which was a sort of cross between a peshwari naan and my favourite bannock mix! I substituted the Seasonall for brown sugar and also added some cinnamon and sultanas. A couple of the sultanas caught slightly which is a possible disadvantage of squeezing a plump fruit into a flat bread but the mixture of ingredients worked...well as I said it works for me in bannocks.
As I said earlier I was cooking these flat breads in a kitchen so the smaller 'bannock sized' piece of dough I'd reserved was to see how a basic flat bread turned out being moulded into shape by hand like you would around a camp fire. It was a little thicker but still came out ok so I'd suggest further outdoor investigation. how good would this be with a sachet of this?
The dough is quite springy but I squished into shape fairly well and used the back of my closed fingers to shape it a little more in the frying pan. You could use a cast iron pan or a lot of the Woodlife Trails chaps use a small non-stick frying pan-meant for gas ring useage but they seem bomb proof on embers too (at least the ones they use...try yours at your own risk) so these are definitely doable.