Visit cityprepping.tv/3XyoXae to get the recipe... Visit cityprepping.tv/3sc9Beq to join our community or download the Start Preparing! Survival Guide here: cityprepping.tv/38C5Ftt
This is very common in Hispanic families. We've been making them for years. My grandma calls Yanicletas. You can add some spices and even cheese. Poor man's meal is making a come back.
You can include a tortilla press in your prepping gear. They're cheap. Also coconut oil stores for a long time. The tortillas are much better with the little bit of oil in them. God bless you.
@@tamiiymchristine I have a lot of canned veggies, fruits, tuna, chicken and sardines. I have some $14 beef cans from Sam's club. Plenty of water. But it all depends on what kind of SHTF situation is more likely to happen to you personally or your area. For me it would be financial and I would hunker down until I have no other choice but to get out of dodge.
Not only is this a good idea for preppers, it's also a money-saver. I've been making my own bread for 50 years and right now, a loaf costs me about 45¢ to make. I originally learned by reading a cookbook when I was a teenager and have been baking ever since.
@@CH-in8dm Flour can go rancid, so I keep mine in the freezer. You can usually smell if it has gone rancid, but since it is inexpensive, I would toss it and start with a fresh bag if it is months past the use by date.
@@CH-in8dm I keep all purpose flour in plastic buckets that have very tight fitting lids. It is stored in a shaded outbuilding but is it exposed to yearly temperature fluctuations. I've had it smell and taste fine for 2 years. Because of my rotation that is the longest it has been stored like that.
makes me remember the old testament story about Elisha going on a trip, and he stayed with a widow with a son, who only had a bit of oil in a jar and a bit of flour left; he asked her to make a cake for him, so she did, and afterward, the oil in the jar and the flour never ran out.
Make hot water cornbread. Three ingredients: cornmeal, salt, boiling water. Mix dry ingredients, pour boiling water into dry ingredients. The amount of water depends on how thick or thin you want the batter. Fry the batter into a cake/pancake of the size that you want, in leftover bacon grease, lard, butter, margarine or whatever fat you have. Serve hot, with butter & molasses, syrup or honey. You can also serve with a pot of beans. (Put the 'cakes' in a bowl & pour the hot beans over them. Yummy!)
I’ve taught classes on medieval cooking. The original pasta was actually just flour and water with maybe some salt. No eggs are required. So if you roll out a pasta dough and cut it into thin strips, you can have a completely different food. Get some greens or roots - foraged or from your garden - purée and add with some water and you’ve got an even more nutritious pasta. Roll out your dough and make a type of ravioli using the previously mentioned veggies. It tastes incredibly yummy sautéed in butter btw.
All of the flour back then was fresh milled. When you mill grains - within 1 day up to 40% nutrient loss and by day 3, up to 90% nutrient loss. I make fresh milled pasta with durum (is semolina) and it's phenomenal. During your demos, I hope the milling process is shown - it's a key element for how things were done then.
according to the " Old Nova Scotia cookbook" it was Scottish bannock and good for the skin I believe it said but I bet this is from many places . I like it too but for years I made all the bread for our family just too old now.
I do this whenever I go camping and the people I go with always seem so impressed that I though to do this. Simply having 2 cups of flour, 1 tbsp salt, 3 tbsp sugar (why not make it a treat?), 1 tsp baking powder, 3 tbsp margarine premixed in a ziplock bag. Once at camp, mix in half a cup of water then cook either wrapped around a stick over the fire, fried in oil, or dry cooked in a pan. Bring some jam, honey, peanut butter or whatever. It's such a comfort food when sitting by the fire.
@@Thanos88888 Actually ghee is the best choice if you are lactose intolerant. It's butter, but with the milk solids cooked out - and MAN is it good on popcorn! I don't think any lactose sensitive folks have issues with ghee.
How simple this is with the fact that this is a good emergency food makes this amazing. Thank you for sharing this and would love to see more videos like this.
Chris, thanks for sharing how easy it is to make bread (unleavened) and it is so common in many parts of the world. If there could be a positive of the pandemic of early 2020 it is that I learned to make bread (no machine), can food and dehydrate as well so nothing was wasted. I am getting more of a mindset of what my grandparents had during the Great Recession and I can make tasty and nutritious meals for less money than I thought. Yes, even in today's highly inflated food prices. I also gave up soda and sugar and am focusing on a higher protein/lower carb eating plan. Thanks for all you do and your consistency in sharing info with us.
This was a regular thing for me growing up - Add garlic and rosemary to the dough and, if you're growing tomatoes, slice one up for serving on top. If you don't roll them and just press them flat, then you can slice them almost like a pita and stuff your fish-catch into it for what we called "fish pockets"
Me too. I have been making our bread for over a month now. If you want to make sandwich bread, find a Pullman bread pan, which has a lid on it to make the loaf square.
I had been making our bread for years. I just started experimenting with sourdough. My partner collected "wild" yeast and it works great. Nothing but active "starter" warm water, flour and salt.
Buy self rising flour & NIDO (powdered milk made from cream). 1/4 cup self rising flour + 2 TBSP NIDO + 2 TBSP water, makes one biscuit, add more water and makes 1 pancake.
@@franprudhomme4506 I tried the Krups for wheat berries, came out very uneven sized product. But I could have used it for sure. I do like the hand crank mill. And our power is frequently out.
I have wheat berries 2 yrs now in a sealed plastic bucket. Would it be ok to use still? It’s not in a seal bag w/ an oxygen absorber, just in a smaller bucket. Idk if there are any oils in them but you’re not supposed to store anything that has oil in it or it can go rancid & cause botulism! We don’t have a mill either, but maybe could use my Magic Bullet, 🤞🏻
I love making Canned Atomic Bread in tall 2 pint jars in oven, lots of good ingredients, lasting 10 months-shelf stable. moist, I add a lil' butter. Gift giving idea.
Raw Honey would also be delicious in the dough with cinnamon and raisins . Thanks for all the effort and sincerity you put into your channel's content .
@@cowgirlprepper86 I used old fashioned brown sugar , but next time I plan on using raw honey . I've made bannock with these fried with oil in a cast iron pan and I've made unleavened bread for my religious observances .
Try dehydrated honey powder. Higher calorie than sugar but good calories. I weighed 573 I have dropped to almost 285. I switched all sugar to that and my lord the weight is melting off. I struggled for years. Honey powder is whole new ballgame for sweets.
Great episode CP. The boiled version is a great dumpling in simple chicken soup (bouillon powder, canned or freeze dried chicken, instant rice). Just drop into the boiling soup and done. Regular yeast dough can also be rolled thin and pan cooked, similar to a Naan or pita bread, if there is no way to bake a proper loaf.
Oh, and if you've made ships biscuit or hard tack as a flour preservation method, crush and add to the simple soup as an easy way to use it and make the soup more hearty.
You can also use that very dough once you flipped it and it’s gotten nice and crispy to make yourself a pizza if you’re very hungry… those tortas/flatbread type of bread is good for many things not great for sandwiches because it tends to be crumbly. I find I’ve done it before. It’s really good though if you wanna make a handmade pizza and you wanna make it.
Thank you. It is these types of videos that I save to a thumb drive in case of an emergency. My wife and I also experiment with each video so that if the time comes, we hopefully won't be caught with no experience and wishing that we had experimented. Thank you Kris. Many blessings to you, your family, and the City Prepping staff.
This is handy when you have various foods that you don't want to waste. I've made these with mashed up ripe banana, leftover applesauce, avocado. You name it. Some peaches or strawberries heading for the too ripe collection would also work. Plenty of room for creativity and frugality!
Let's call it by its name; bannock or quick bread. I grew up in the Cherokee Nation east of Broken Arrow, Oklahoma and bannock was cheap to make quick to cook and tasted delicious! If just a day hunt/fishing, I would make a couple and put meat; beef or pork (meatloaf containing both of those was the best) and preserves or honey in a second one, put them in my pack and hit the woods with my rifle or shotgun, or a favorite farm pond. If actually camping i packed in the ingredients, mixed them and put them directly upon the hot coals to cook. Heavenly fresh hot food on a bitterly cold Oklahoma winter day! They were very convenient to have on a day of enduring the elements and lots of exertion. Thanks for bringing back a nice memory.
Ha ive been experimenting with this lately also, living more rural than usual. If you make a batter consistency and whisk a bit of air in, it turns out like a cross between a pancake and a crumpet. 👍
I encourage you to grow corns categorized as "flour corn" the carry the floury 2 gene and produce a large amount of soft starch and very thin covering. It lends itself easily to making breads. 2 varieties I recommend are "Painted Mountain" and more importantly "Homestead Hero" from victory seed company. "Homestead Hero" is more productive and was bred with traditional techniques to have COMPLETE protein without having to nixtamilize! It just debuted this year.
Thank you! I make my own breads but haven’t made any flat breads yet! Looks pretty easy I might have been making the wrong breads! 😀 Saving this one for sure 👍
I make fry bread on alot of camping trips To go with quick And easy meals like ground beef And onion/mushroom/green peppers spices beans Or a stew Hummus And i dehydrate alot of my veggies And a few other items for homemade meals (MRE) My wife is into wild plants And mushrooms She'll head out to the woods And open fields And come back with Morels And blueberries Ramps And sumac I did laugh the one day she come back with eggs ..There was a road side farm selling them.
if you want a more tortilla texture to the flat bread you can cover or rap the bread as soon as you take it off the pan and its own steam will make it flexible you just got to make sure it keeps that steam till your ready to eat
This is awesome. This is good to know and it will last you for months and months as well. If you store it in a warm place you don't have to put in the frigerator of any kind. The stored wrapper in paper. It will last you a long time and stay soft. You're planning on where you put it?
I have a stockpile of "emergency bread mix" put by. I always have a large amount of SR flour on hand, whole-fat milk powder, and powdered shortening (which is getting hard to find). If I'm running low on the shortening, I use butter powder. Can be used to make biscuits (and it's easy to make on a stovetop of choice), pancakes, waffles, etc. *Waffles-invest in a stovetop cast iron waffle iron.
Very good video great information. On a side note, You can also run with " Amish friendship bread " it's a room temperature sourdough starter. It can easily transition into doughnuts, bars, muffins, loaves, and pancakes It has a few more ingredients but it's still dead simple. Home made bread is easily 4 times as filling as store bought
I remember reading what was supposedly a true survival story of this woman and her children who survived a food famine during WW2 eating a very simple bread made of flour and lard with lard spread on it. They did this for I think it was over a year and it allowed them to make it through. I don't know if the story was really true or not, because I read it on the Internet but, I store lard and flour just in case.
These instructions are pure TL;DR awesomeness! There's another method that I've done, which I think it's kind of interesting. I mixed flour salt and more water than necessary in a bowl to make sort of a slurry. Then I just poured it straight onto the frying pan and cooked it that way letting the excess water boil off and it turned out pretty darn good. basically a flatbread, the diameter of the frying pan is the end result since the flour slurry spreads all the way to the edges.
This is what's up. This type of stuff is the real deal, no time to screw around on the run, hand-full flour, fat pinch of salt, water swish around and cook. Thanks for this comment.
Some years ago it took months to find a video on making bread this way. This is exactly what needs to be learned, people look at me catching cleaning fish, making bread and eating lunch on a hiking stove like I'm crazy. But I'm fed
So, this a great and fun. I have to admit, I have been intimidated by this idea of making my own bread, and you just took away all the mystery. Looks easy! Thanks.
This was exactly what I needed to learn. I am so relieved now to know how to make this quick and easy bread. I am not a baker at all but I can do this.
Love the variety of ways you show to make different textures! Previously had looked up fried bread, but your boiled version looks like a nice variation especially if paired with a stew, and could do a dumpling with it too. Thanks for the great ideas!!
Stovetop muffins are our go to recipe. You can make them sweet or savory en they stary fressh long. You can use a variety of flours and they cook super fast.
My husband and I have been living in Texas for some time now so tortillas are part of our meals, not to mention he is Navajo so definitely . I don't measure, just dig my hand in the flour and what I pull up is counted as 1 cup, not in standard measurements but who measured in the dessert with measuring cups and spoons a hundred or two years ago?
Excellent video. Making tortillas and other flat breads are an essential skill. I was taught how to make tortillas as a girl from our Mexican housekeeper, a second mom figure. My tortillas look more like an amoeba though.
Get a grain grinder & several types of grain to add to your preps. This goes a long way towards long-term, self sustainable food supplies. Grain lasts forever when stored properly. And in addition to making breads, you can grow it out for more grain or eat it sprouted for maximum nutrient impact.
Thank you for this Kris. I wonder if putting the salt in the water would distribute it better. When making tortillas I put salt in the water then add water!
You can also grind up lentils or beans add small amount of water and a teaspoon of salt and make a spongy protein rich flat bread. Add some spices and it can be super savory.
Remember not only to stack up on food but on herbs and spices they will help make your food more interesting and in some cases if you have slightly dodgy food even prevent you from getting sick
Hi Kris! Thanks for another great video. I only have one problem. I could not quite tell if you said one and a half teaspoons of salt, or 1/2 of a teaspoon of salt. Could you please clarify? Thanks!
I bought a bread maker ( yes, electric) and I highly recommend both. If you have electric, solar or not, it's awesome. And this " old method " is great, too. Point being: be prepared to make your own no matter the method or heat source. Great video and always, thank you.
Can you say bannock? Great bushcraft food for the woods of which you can simply wrap it along a stick and cook over the fire if need be and sometimes preferred.
My younger brother and I used to make sopapillas using much the same method. Mom wanted to keep it simple because we started making them for the family when we were 5 & 6 yrs. old. I still make them to this day and I'm in my 60's now. One of the last things my younger brother and I did before he passed away was fixing a Mexican dinner for everyone, and yes, we made sopapillas to go with it. Every time I have Mexican food, I think of him. This video did the same thing. I sure miss him. Thank you.
I wish my husband would eat homemade bread😢 when my kids were in cub scouts, they used biscuit dough wrapped around a thick stick cooked over a fire. Slid them off the stick when browned, filled the hole with jelly. They were fun and good.
This is good information. Thank you. Can you please do a video about how to get clean water from a swimming pool next. It’s a topic that’s been debated here
Visit cityprepping.tv/3XyoXae to get the recipe... Visit cityprepping.tv/3sc9Beq to join our community or download the Start Preparing! Survival Guide here: cityprepping.tv/38C5Ftt
This is very common in Hispanic families. We've been making them for years. My grandma calls Yanicletas. You can add some spices and even cheese. Poor man's meal is making a come back.
You can include a tortilla press in your prepping gear. They're cheap. Also coconut oil stores for a long time. The tortillas are much better with the little bit of oil in them. God bless you.
With a gigantic pot of pinto beans too no doubt familia @@LovinPeaceVibe
@@tamiiymchristine I have a lot of canned veggies, fruits, tuna, chicken and sardines. I have some $14 beef cans from Sam's club. Plenty of water. But it all depends on what kind of SHTF situation is more likely to happen to you personally or your area. For me it would be financial and I would hunker down until I have no other choice but to get out of dodge.
Ha SHTF, Is NOT a good😱🧐💯😎 synopsis when you're talking about food😮 ....
Seriously 😳😲🙄 over half the world knows how TO make this bread😢😅
Not only is this a good idea for preppers, it's also a money-saver. I've been making my own bread for 50 years and right now, a loaf costs me about 45¢ to make. I originally learned by reading a cookbook when I was a teenager and have been baking ever since.
Since you have many years experience, may I ask your opinion on using flour that is past use by date? Thankyou
@@CH-in8dm Flour can go rancid, so I keep mine in the freezer. You can usually smell if it has gone rancid, but since it is inexpensive, I would toss it and start with a fresh bag if it is months past the use by date.
@@do-it-yourself-skills Thankyou for reply
@@CH-in8dm I keep all purpose flour in plastic buckets that have very tight fitting lids. It is stored in a shaded outbuilding but is it exposed to yearly temperature fluctuations. I've had it smell and taste fine for 2 years. Because of my rotation that is the longest it has been stored like that.
@@colleengleason6533 excellent thakyou
makes me remember the old testament story about Elisha going on a trip, and he stayed with a widow with a son, who only had a bit of oil in a jar and a bit of flour left; he asked her to make a cake for him, so she did, and afterward, the oil in the jar and the flour never ran out.
One of my very favorite Bible stories ❤❤❤
I always loved that story. Thank you for reminding us. God bless
Thank you for the reminder!
Love me some Mythology!
Amen
Make hot water cornbread. Three ingredients: cornmeal, salt, boiling water. Mix dry ingredients, pour boiling water into dry ingredients. The amount of water depends on how thick or thin you want the batter. Fry the batter into a cake/pancake of the size that you want, in leftover bacon grease, lard, butter, margarine or whatever fat you have. Serve hot, with butter & molasses, syrup or honey. You can also serve with a pot of beans. (Put the 'cakes' in a bowl & pour the hot beans over them. Yummy!)
Thanks
We call them hoecakes. Perfect with beans.
Thanks that does sound so good!
@@nancydb1390🥰
Also called Johnny cakes. I personally don't recommend margarine as an unhealthy ingredient.
Cooking this over an open fire is a good example of something you should learn and perfect now.
that's just how my husband would cook this bread!
I've seen accounts of hikers and campers that take the premixed dry ingredients for cooking in the field. Just add water.
Won't lie, every country/culture has their version of this and pretty much all of them are wonderful... and I'm hungry.
Boiling in a soup/stew as a dumpling.
Yum!!
That must be what I remember my grandmother making. Dumplings in broth or stew is the memory I have...thanks!
Dumblings are delicious.
I’ve taught classes on medieval cooking. The original pasta was actually just flour and water with maybe some salt. No eggs are required.
So if you roll out a pasta dough and cut it into thin strips, you can have a completely different food. Get some greens or roots - foraged or from your garden - purée and add with some water and you’ve got an even more nutritious pasta. Roll out your dough and make a type of ravioli using the previously mentioned veggies. It tastes incredibly yummy sautéed in butter btw.
All of the flour back then was fresh milled. When you mill grains - within 1 day up to 40% nutrient loss and by day 3, up to 90% nutrient loss. I make fresh milled pasta with durum (is semolina) and it's phenomenal. During your demos, I hope the milling process is shown - it's a key element for how things were done then.
In Canada we call this Bannock. First Nation people all know how to make this. I learned to make it in the 70’s. It’s actually really good.
Frybread rocks!
according to the " Old Nova Scotia cookbook" it was Scottish bannock and good for the skin I believe it said but I bet this is from many places . I like it too but for years I made all the bread for our family just too old now.
Fry bread
I do this whenever I go camping and the people I go with always seem so impressed that I though to do this. Simply having 2 cups of flour, 1 tbsp salt, 3 tbsp sugar (why not make it a treat?), 1 tsp baking powder, 3 tbsp margarine premixed in a ziplock bag. Once at camp, mix in half a cup of water then cook either wrapped around a stick over the fire, fried in oil, or dry cooked in a pan. Bring some jam, honey, peanut butter or whatever. It's such a comfort food when sitting by the fire.
Very smart premixing it first! Sounds tasty 😋
Margarine???? Use butter, marge will kill u
@greighooper5295 margarine is the better choice if your lactose intolerant.
@@Thanos88888 Actually ghee is the best choice if you are lactose intolerant. It's butter, but with the milk solids cooked out - and MAN is it good on popcorn! I don't think any lactose sensitive folks have issues with ghee.
flat bread with honey and a hot cup of coffee on a cold night...mmmm
How simple this is with the fact that this is a good emergency food makes this amazing. Thank you for sharing this and would love to see more videos like this.
Chris, thanks for sharing how easy it is to make bread (unleavened) and it is so common in many parts of the world. If there could be a positive of the pandemic of early 2020 it is that I learned to make bread (no machine), can food and dehydrate as well so nothing was wasted. I am getting more of a mindset of what my grandparents had during the Great Recession and I can make tasty and nutritious meals for less money than I thought. Yes, even in today's highly inflated food prices. I also gave up soda and sugar and am focusing on a higher protein/lower carb eating plan. Thanks for all you do and your consistency in sharing info with us.
This was a regular thing for me growing up - Add garlic and rosemary to the dough and, if you're growing tomatoes, slice one up for serving on top. If you don't roll them and just press them flat, then you can slice them almost like a pita and stuff your fish-catch into it for what we called "fish pockets"
Very timely, I decided today to stop buying bread from the store and learn to make it.
Me too. I have been making our bread for over a month now. If you want to make sandwich bread, find a Pullman bread pan, which has a lid on it to make the loaf square.
I've been making my own bread for 50 years now. It's easy and tastes so much better than store bought, plus a loaf costs me about 45¢ to make.
I had been making our bread for years. I just started experimenting with sourdough. My partner collected "wild" yeast and it works great. Nothing but active "starter" warm water, flour and salt.
Yeast risen bread is also super easy …
Yup! I do that too! :)
Buy self rising flour & NIDO (powdered milk made from cream). 1/4 cup self rising flour + 2 TBSP NIDO + 2 TBSP water, makes one biscuit, add more water and makes 1 pancake.
People should also buy and store wheat berries & have a hand operated grain mill for grid down.
Exactly. Flour has a relatively short shelf life. Telling ppl to store flour is not great advice. I’ve tried it all.
Unfortunately not everyone has an extra couple hundred of dollars for a mill.
You can use a cheap coffee grinder.
@@franprudhomme4506 I tried the Krups for wheat berries, came out very uneven sized product. But I could have used it for sure.
I do like the hand crank mill. And our power is frequently out.
I have wheat berries 2 yrs now in a sealed plastic bucket. Would it be ok to use still? It’s not in a seal bag w/ an oxygen absorber, just in a smaller bucket. Idk if there are any oils in them but you’re not supposed to store anything that has oil in it or it can go rancid & cause botulism! We don’t have a mill either, but maybe could use my Magic Bullet, 🤞🏻
You can use a plain drinking glass as a roller. Rub flour on glass before using it.
or an empty wine bottle...
This is great information, just remember in SHTF situation bread smells amazing being cooked so be careful 👍✌️
😂😂😂❤❤
I love making Canned Atomic Bread in tall 2 pint jars in oven, lots of good ingredients, lasting 10 months-shelf stable. moist, I add a lil' butter. Gift giving idea.
If you don't mind could I have recipe?
Me too! Please, I would like the recipe! 😊 thank you
Raw Honey would also be delicious in the dough with cinnamon and raisins . Thanks for all the effort and sincerity you put into your channel's content .
I was just wondering this. Have you tried it?
@@cowgirlprepper86 I used old fashioned brown sugar , but next time I plan on using raw honey . I've made bannock with these fried with oil in a cast iron pan and I've made unleavened bread for my religious observances .
GREAT idea!! Thank u!!
Try dehydrated honey powder. Higher calorie than sugar but good calories. I weighed 573 I have dropped to almost 285. I switched all sugar to that and my lord the weight is melting off. I struggled for years. Honey powder is whole new ballgame for sweets.
@@rebeccamiller3248 Thank you for the good suggestion !
I've been making homemade breads for a year now and love it. I make sourdough and its wonderful, healthy and super easy.
Great episode CP. The boiled version is a great dumpling in simple chicken soup (bouillon powder, canned or freeze dried chicken, instant rice). Just drop into the boiling soup and done. Regular yeast dough can also be rolled thin and pan cooked, similar to a Naan or pita bread, if there is no way to bake a proper loaf.
Oh, and if you've made ships biscuit or hard tack as a flour preservation method, crush and add to the simple soup as an easy way to use it and make the soup more hearty.
You can also use that very dough once you flipped it and it’s gotten nice and crispy to make yourself a pizza if you’re very hungry… those tortas/flatbread type of bread is good for many things not great for sandwiches because it tends to be crumbly. I find I’ve done it before. It’s really good though if you wanna make a handmade pizza and you wanna make it.
Thank you. It is these types of videos that I save to a thumb drive in case of an emergency. My wife and I also experiment with each video so that if the time comes, we hopefully won't be caught with no experience and wishing that we had experimented. Thank you Kris. Many blessings to you, your family, and the City Prepping staff.
Don’t forget to “back up” your thumb drive with hand written instructions. In case of a real emergency!😮
@@patriciaperry7913: Exactly right! Because there won’t be any electricity to support your cell phone (or any cell towers for that matter)😮
This is handy when you have various foods that you don't want to waste. I've made these with mashed up ripe banana, leftover applesauce, avocado. You name it. Some peaches or strawberries heading for the too ripe collection would also work. Plenty of room for creativity and frugality!
Nice! Flour is so versatile. I think it has one of the highest calorie to dollar ratios as well.
Excellent how-to video. Straight to the point
Great video Kris. Really digging the direction your channel has taken over the last year. Great work from you & your team. Thank you.
So satisfying making your own bread. With practice you see huge improvement over time
Let's call it by its name; bannock or quick bread. I grew up in the Cherokee Nation east of Broken Arrow, Oklahoma and bannock was cheap to make quick to cook and tasted delicious! If just a day hunt/fishing, I would make a couple and put meat; beef or pork (meatloaf containing both of those was the best) and preserves or honey in a second one, put them in my pack and hit the woods with my rifle or shotgun, or a favorite farm pond.
If actually camping i packed in the ingredients, mixed them and put them directly upon the hot coals to cook. Heavenly fresh hot food on a bitterly cold Oklahoma winter day! They were very convenient to have on a day of enduring the elements and lots of exertion. Thanks for bringing back a nice memory.
That's my tribe.
Ha ive been experimenting with this lately also, living more rural than usual.
If you make a batter consistency and whisk a bit of air in, it turns out like a cross between a pancake and a crumpet. 👍
I encourage you to grow corns categorized as "flour corn" the carry the floury 2 gene and produce a large amount of soft starch and very thin covering. It lends itself easily to making breads. 2 varieties I recommend are "Painted Mountain" and more importantly "Homestead Hero" from victory seed company. "Homestead Hero" is more productive and was bred with traditional techniques to have COMPLETE protein without having to nixtamilize! It just debuted this year.
Thanks!
Thank you! I make my own breads but haven’t made any flat breads yet! Looks pretty easy
I might have been making the wrong breads! 😀
Saving this one for sure 👍
Excellent, concise video. Very informative and useful. Thank you very much.
.
One of, if not the best prepping videos out there. Thanks a lot.
True survival food..thanks
I make fry bread on alot of camping trips To go with quick And easy meals like ground beef And onion/mushroom/green peppers spices beans Or a stew Hummus
And i dehydrate alot of my veggies And a few other items for homemade meals (MRE)
My wife is into wild plants And mushrooms She'll head out to the woods And open fields And come back with Morels And blueberries Ramps And sumac I did laugh the one day she come back with eggs ..There was a road side farm selling them.
Recipe thousands of years old. Still great.
Yep…I’m envisioning the Pioneers making this bread….all they carried was four, corn, and salt….
if you want a more tortilla texture to the flat bread you can cover or rap the bread as soon as you take it off the pan and its own steam will make it flexible you just got to make sure it keeps that steam till your ready to eat
This is awesome. This is good to know and it will last you for months and months as well. If you store it in a warm place you don't have to put in the frigerator of any kind. The stored wrapper in paper. It will last you a long time and stay soft. You're planning on where you put it?
I have a stockpile of "emergency bread mix" put by. I always have a large amount of SR flour on hand, whole-fat milk powder, and powdered shortening (which is getting hard to find). If I'm running low on the shortening, I use butter powder. Can be used to make biscuits (and it's easy to make on a stovetop of choice), pancakes, waffles, etc. *Waffles-invest in a stovetop cast iron waffle iron.
If you have honey powder, you could add that for some sweetness. Or try patting the dough in cinnamon sugar b4 cooking
Very good video great information.
On a side note,
You can also run with " Amish friendship bread " it's a room temperature sourdough starter. It can easily transition into doughnuts, bars, muffins, loaves, and pancakes
It has a few more ingredients but it's still dead simple.
Home made bread is easily 4 times as filling as store bought
There's something so comforting in hearing your calm, kind voice. Something that will be missed when I no longer have access to these instructions.
I remember reading what was supposedly a true survival story of this woman and her children who survived a food famine during WW2 eating a very simple bread made of flour and lard with lard spread on it. They did this for I think it was over a year and it allowed them to make it through. I don't know if the story was really true or not, because I read it on the Internet but, I store lard and flour just in case.
Can a person still find lard in the store?? I don’t mean Crisco, though. Just regular lard??
Yes, at least in my area you can@@foofookachoo1136
@@foofookachoo1136yes
@foofookachoo1136 if your store does not have lard, look where they sell hispanic foods.
@@mikefranklin1253 Thank u for that suggestion!! 😸
These instructions are pure TL;DR awesomeness!
There's another method that I've done, which I think it's kind of interesting. I mixed flour salt and more water than necessary in a bowl to make sort of a slurry. Then I just poured it straight onto the frying pan and cooked it that way letting the excess water boil off and it turned out pretty darn good. basically a flatbread, the diameter of the frying pan is the end result since the flour slurry spreads all the way to the edges.
Thank you for mentioning this ❤
This is what's up. This type of stuff is the real deal, no time to screw around on the run, hand-full flour, fat pinch of salt, water swish around and cook. Thanks for this comment.
Great ideas Kris!! That's why I love to watch your videos! You are awesome! ❤❤
I like most of your videos but this one is the most useful. Keep it up!!!
Some years ago it took months to find a video on making bread this way. This is exactly what needs to be learned, people look at me catching cleaning fish, making bread and eating lunch on a hiking stove like I'm crazy. But I'm fed
So, this a great and fun. I have to admit, I have been intimidated by this idea of making my own bread, and you just took away all the mystery. Looks easy! Thanks.
This was exactly what I needed to learn. I am so relieved now to know how to make this quick and easy bread. I am not a baker at all but I can do this.
You can also use flour and water to cultivate and grow your own starter and have sourdough instead of
Fantastic video with very useful information. Thanks!
Bless your heart for sharing this Thank you.
I might behoove one to have a manual grain mill handy
It's called Damper in Australia, try adding raisins or sultana's for some sweetness
And replace the water with beer and you'll live like a king.
thank you - I only eat unleven bread so this is wonderful
Thank you for this posting❤
Love the variety of ways you show to make different textures! Previously had looked up fried bread, but your boiled version looks like a nice variation especially if paired with a stew, and could do a dumpling with it too. Thanks for the great ideas!!
Stovetop muffins are our go to recipe. You can make them sweet or savory en they stary fressh long. You can use a variety of flours and they cook super fast.
If you add some baking powder to the mixture you can roll out and fry in oil for sopes. Then top with cinnamon and sugar or just butter.
My husband and I have been living in Texas for some time now so tortillas are part of our meals, not to mention he is Navajo so definitely .
I don't measure, just dig my hand in the flour and what I pull up is counted as 1 cup, not in standard measurements but who measured in the dessert with measuring cups and spoons a hundred or two years ago?
These are easy and very tasty. I put a teaspoon of everything bagel seasoning in it.
thank you. I have been looking for a flat bread receipe.
Excellent video. Making tortillas and other flat breads are an essential skill. I was taught how to make tortillas as a girl from our Mexican housekeeper, a second mom figure. My tortillas look more like an amoeba though.
Navajo Fry Bread is also good to make. I learned from a native.
Nicely done! I’ve been looking for a quick trail side bread for backpacking and camping. This should work perfectly. Thank you!!
You can make flour from grinding acorns. (They first have to be soaked or boiled to release their tannin.)
Could boil in soup too if making it same time
Love this kind of video. Simple easy preps anyone can use
Fried bread is delicious as a taco. I got my recipe from an Apache woman here on UA-cam.
Thank you. I have a feeling this is going to come in handy.
Get a grain grinder & several types of grain to add to your preps. This goes a long way towards long-term, self sustainable food supplies. Grain lasts forever when stored properly.
And in addition to making breads, you can grow it out for more grain or eat it sprouted for maximum nutrient impact.
Being able to cook without a recipe and on a one-burner grid down cooking method is a survival skill.
Thank you for this Kris. I wonder if putting the salt in the water would distribute it better. When making tortillas I put salt in the water then add water!
You can also grind up lentils or beans add small amount of water and a teaspoon of salt and make a spongy protein rich flat bread. Add some spices and it can be super savory.
Remember not only to stack up on food but on herbs and spices they will help make your food more interesting and in some cases if you have slightly dodgy food even prevent you from getting sick
This is very welcomed! THANKS!!
This is exactly what I needed. Thanks very much
Great video about making emergency bread. Thank you for sharing this recipe.
Excellent information! Thank you, and keep us informed!!
Wonderful video! Thank you!
Interesting times, take care.
Hi Kris! Thanks for another great video. I only have one problem. I could not quite tell if you said one and a half teaspoons of salt, or 1/2 of a teaspoon of salt. Could you please clarify? Thanks!
My wife & I have made this heaps of times. It goes well with dip.
Mom used to fry the bread , and is delicious with pinto or pink beans cooked stew style , yummy. Great idea !!
I bought a bread maker ( yes, electric) and I highly recommend both. If you have electric, solar or not, it's awesome. And this " old method " is great, too. Point being: be prepared to make your own no matter the method or heat source. Great video and always, thank you.
Can you say bannock? Great bushcraft food for the woods of which you can simply wrap it along a stick and cook over the fire if need be and sometimes preferred.
I took notes and appreciate this education. Thank you.
Thanks. Great recipe for hard times. Even now!
Brilliant. Thanks for sharing this information.
If you have an avocado you can mash it in it goes very green and is tasty
These are skills we all need.
My younger brother and I used to make sopapillas using much the same method. Mom wanted to keep it simple because we started making them for the family when we were 5 & 6 yrs. old. I still make them to this day and I'm in my 60's now. One of the last things my younger brother and I did before he passed away was fixing a Mexican dinner for everyone, and yes, we made sopapillas to go with it. Every time I have Mexican food, I think of him. This video did the same thing. I sure miss him. Thank you.
I wish my husband would eat homemade bread😢 when my kids were in cub scouts, they used biscuit dough wrapped around a thick stick cooked over a fire. Slid them off the stick when browned, filled the hole with jelly. They were fun and good.
A good memory
WELL DONE AND
MUCH APPRECIATED !
Pinto beans and flint corn are great additions if ground into a flour and mixed with your wheat.
Great video👌🏻 Thank you, Kris!
Excellent video! Thanks for taking the time to make and share this!
This is good information. Thank you.
Can you please do a video about how to get clean water from a swimming pool next. It’s a topic that’s been debated here
Add a little lard and it ups the flavor (especially bacon grease)