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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.
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.
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!)
Hi Brad- this is one of the most important & understandable skills video you’ve made! I feel anybody can catch on to this ancient recipe! And, affordable! Thanks!☮️&🌱
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.
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.
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’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.
This is only funny to me because I was raised in New Mexico and everysingle meal we ever had included either tortillas, sopapillas or any other variant with the same ingredients. You can literally survive off this indefinitely
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"
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.
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.
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.
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.
@@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 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.
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.
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.
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.
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.
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.
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.
I picked a a 4 or 5lb bag of flour to make this. If the power is out I do not plan on having any refrigeration so all frozen ground beef and chicken will be on the grill within a day or so. I also don't buy a lot of bread so I probably won't have enough for all my grilled ground burgers and chicken. This will suffice in an emergency.
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.
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.
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.
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.
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.
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.
Just add some lard or oil and baking powder and you have bannock. Add sugar or fruit to it to make a dessert or salt to make it a savoury meal. Eat it all the time at our house.
Not only is it good to know how to cook like the Cowboys and the Pioneers or the Amish in case the World Turns Upside Down But even with a higher prices you can still save money by making your own bread another Foods
You can also use chopsticks if you want to flip it over I find it’s very useful to use. It doesn’t have to be expensive. You can use really cheap chopsticks, preferably wood. It makes it just easier to flip it. It’s just tool that I have in my arsenal.
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.
porridge from just flower and salt and water is even more simple. yep boiled stuff is the most simplest to make. success ratio is much higher compared to even grilled foods. yep you can leave the boiling on for long periods of times without even watching.
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
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!
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. 👍
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!
If you make a thinner batter and make very loose, wet dough, you can drop it into water, boil them until soft and create dumplings. The left over boiled water can always be used to make more bread, sourdough starter, or thickening for soups and gravy. The soft, fat, wet dumplings will fill a stomach much more than a dry wafer, unleavened bread. Both are good to be sure but the wet dumplings or even noodles can give you bulkier starch. Noodles: 1 c of AP flour to 1-2 eggs. Roll out and boil when you need to. Dry or boil right away. Nice channel!
I learned from a Jamaican housemate how to make dumplings like that but from a thicker flour. I prefer what they call ''spinners'' which aren't neccessarily from a wet loose dough like you say, but pretty small - maybe 2 inches long - like a kind of a sausage shape but pinched or rolled down at each end. Difficult to describe the shape but if you google Jamaican spinner you will get the idea. I tend to add them near the end of cooking to Jamaican pepperpot which has a lot of meat and other ingredients but you could add them to a more sparse soup. In Austria they add egg to flour and milk (but I use water sometimes) to make a pancake which is then sliced into noodle shapes and put into a clear consomme/broth (Frittatensuppe).
3 cups apf, 1/2 cup melted bacon fat, 1 cup warm water and a pick of salt makes amazing flour tortillas!! Mix by hand till bowl comes clean (all flour and dough sticks together) then divide into balls , let them rest covered for about 30 min the flatten and cook on a hot flat surface (cast iron is best)
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 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?
