4 Stovetop Breads You Can Make With Forever Foods

[@CityPrepping]

The recipes and instructions are here: cityprepping.tv/3OoDikA ... Download the Start Preparing! Survival Guide here: cityprepping.tv/38C5Ftt - start your preparedness journey: cityprepping.tv/3lbc0P9 ... Ingredients and cooking instructions here: cityprepping.tv/3MGNofP

[@donnahoward4236]

As one who use to fail miserably making biscuits I'd never want to make breads. Thanks to people like you posting videos, I am at least able to make beginner level edible breads. This was a wonderfully informative video, thanks!

[@tdorman323]

This is one of the best/informative videos I've seen in a long time. Thanks for all you do, my friend.

[@morrismonet3554]

Why wouldn't you just cook it whole and cut it into quarters after it's cooked?

[@deedieducati2272]

Kris, I don't usually correct people's pronunciation of words, but since I happen to be a native here, I feel that I must. Beignets is pronounced (Ben-yayz) the "t" is silent. Sorry. Come down here and visit and I'll treat you to the real deal in beignets and cafe' au lait. 😊

[@commonjensen]

Thanks Kris, great info for those of us who are not great "cookers"

[@zclark1986]

Let me make a suggestion for your frybread. The thinner you get the dough the better. The airy nature of real fry bread is only acheived by getting the dough thin. If you think the fry bread is too dense, then it wasn't thin enough. The recipe was more or less fine. I don't have a perfect recipe or anything but I have made and eaten a ton of fry bread and sopapillas as I am originally from New Mexico. I now live out of state and get cravings for fry bread. I have tweaked my recipe to be what I like but the real secret is in the thinness of the dough. don't let it sit after you roll it thin. Fry right away. It will stretch (no pun intended) your dough a lot further too. 4 cups all-purpose flour, 4 tablespoons shortening, 2 teaspoons baking powder, 1 teaspoon salt, 1 ½ cups warm water, Oil for frying. Mix. let sit for 20-30 min or so, Roll thin and fry. I make this every week. Good luck and eat good food!

[@phillipsnichole2857]

Thank you- I had to raise my eyebrows 😮 when he said milk in the recipe. Cool water is recommended by a cook who is Navajo.

[@zclark1986]

​@@phillipsnichole2857 raised eyebrows indeed. Lactose intolerance in the native populations is no joke. Cool water is the way to go. Also, milk is full of protein. Probably makes for denser bread.

[@judycharl1173]

Solid shortening, like lard or Crisco?

[@zclark1986]

@@judycharl1173 Yes. I usually use Crisco shortening.

[@pokemercenary6511]

That’s it! I’m starting a prepper notebook today for knowledge like this.

[@Mrs.LadeyBug]

I saved this under my “Recipes” playlist. I keep my playlists private. It looks like I have none. :)

[@sway696]

Very smart.👍

[@AA14CBF]

Do some screenshots, print them out, make a nice book.

[@judycharl1173]

Always a good idea to have a hard copy, whether printed ooout or copied into a notebook. If things get really bad, bye, bye internet!

[@fjalarhenriksson]

fool

[@hashketchum3707]

Also, if you use stock rather than water, you'll get added protein and a richer flavor with the polenta 🙏

[@midwestfalcon5667]

This is the content we all need! We have some food preps...now we have different ways of using those food preps. Love this!

[@hashketchum3707]

If you have any food questions don't hesitate!! The Mrs and I have been practicing with low cost/pepper meals with foods & ingredients we would have access too in the event of shtf.

[@fragranthills]

Root vegetables can be saved for long periods. Therefore, they are ideal for prepping. Thank you!!!

[@GEEBEE931.2]

Excellent recipe for survival .... make sure you are setting aside food supplies .... I am lucky to be a member here .... I see many warnings of food shortages and poor-quality food ... please prepare for hard times.

[@chanks9315]

The cornmeal mush is about the same as the "Scrapple" I grew up with in Missouri. Add some shredded pork meat before pouring in to a pan to firm up. We'd fry as you show and then eat with some sorghum, molasses, Karo, or maple syrup. 'slurp'!!

[@jamesvoigt7275]

You grew up in Missouri and knew about scrapple? I grew up in Pennsylvania and thought it was a Pennsylvania thing.

[@chanks9315]

@@jamesvoigt7275 Well.. my grandma did call it Philadelphia scrapple 😁 Anyone with the last name Wessel or Meyer in your background?

[@jamesvoigt7275]

@@chanks9315 Nobody in my family has those names. Thanks for your comment.

[@hashketchum3707]

Tortillas are a great one! All you need is flour, water, oil, salt, you can flavor it however or keep em plain! If anyone has any questions regarding food my wife and I have a small business where we make everything from scratch, so I'm more than happy to help!

[@customer5032]

Do you happen to know the shelf life of cooking oil or Crisco? I don't store any oils because I've heard they go rancid quickly, and I live in the desert.

[@_evilqueen]

You could probably start your own channel. Simple "from scratch" recipes using foods from long term storage or fresh from the garden. I would definitely watch.

[@haveyouflossedtoday]

Norwegian potato bread…lefse.

[@hashketchum3707]

@evilqueen1024 were planning on it actually! Working towards a food truck at the moment then onto making a channel 🤞🙏

[@hashketchum3707]

@customer5032 it depends on how well it's stored, if possible always store food in a cool dry place, preferably away from sunlight. Cooking oils have a shelf life of anywhere from 6 months up to 2 years. Each oil may have a slight difference in the exact time. Crisco on the other hand will be good up to a year after opening, and 2+ unopened. Not the healthiest thing for you but in a shtf situation you are going to want whatever you have on hand.

[@Junzar56]

After making fry bread that was like a dense hubcap for several years I asked the Navajo women who gave me the recipe why their bread was so fluffy. The said you have to use really hot water and let the cough test for an hour. I have a different recipe, 4 cups flour, 1/2 tsp salt, 6 tsp baking pd . 1/4 powdered milk (milk is optional) and 2 1/2 cups hot water. ( not do hot that it scald your hand). Let dough rest an hour and break off ito pieces- form the dough so it is translucent in your hand.

[@Junzar56]

I only make this when we have company- it’s a hit, if I made it every day I would gain to much weight!

[@rumdog117]

Do you mix the powdered milk with water first or just thoroughly mix it dry? Also, what consistency should the bread be when you let it settle. Thanks

[@Junzar56]

@@rumdog117 I mix the powdered milk with the dry ingredients.

[@rumdog117]

@@Junzar56 thank you

[@Cadiangrunt99]

Been lucky to be treated to fry bread by a old neighbour for helping her with some work. She rolled them in cinnamon sugar...so good.

[@rosepaul9681]

I've used leftover oatmeal like the fried mush. You cool it overnight in a bread pan, then slice and fry.

[@MyMomSaysImKeen]

City Pepper is the closest thing to a father I've ever had.

[@debbiecurtis4021]

Ahhhhh. 🤩😍😰

[@CityPrepping]

thanks. that's very kind words.

[@Mrs.LadeyBug]

City Prepper has a very gentle and easy to listen to voice and teaches practical skills, doesn’t he? Those are traits I appreciate about him.

[@AA14CBF]

🤣

[@madcow3417]

He smokes cigarettes and beats you? Nah, more like a teacher.

[@That.Lady.withtheYarn]

Flour tortillas are just water flour and salt. Simple bread dough can be divided into balls and steamed.

[@SirChronDonIII]

City Prepper is my Spirit Animal! (Im a Chef) These are some fantastic recipes for an emergency situation. Heck, they're a great snack or meal, even without having an emergency with some good cheesy or savory dip, salsa, jam, honey, butter or gravy!

[@Its-gv6jz]

Now I am salivating all over the place. Heating the pan up now and getting out butter and cheese!

[@AppRemb]

Awesome change up in videos. We talk all the time of food preps buy we don't really do recipes using those preps. My canned food has a section where I will have 1 can each stacked of refried beans, red enchilada sauce, and a small can of fire roasted chili's. Add any meat or beans and that's a quick meal for a few people. I try to make sure I don't just get random stuff anymore for my limited space and have things that can go together. The great thing since I've been building my preps the last 4 months is I am to a point where the basics are covered and I can get more luxury type stuff. Even if you spend a extra 10 bucks on some canned meat or get a big bag of rice at the store on a quick trip it adds up. And don't forget seasonings! El paso has a big container of taco seasoning that is good on many things

[@gsdalpha1358]

We vacuum sealed rice in 1-lb packages. Every other package got a dried soup packet added before vacuum sealing - you know - the onion, beefy onion, or vegetable dry soups packets? If gives the option of plain white rice or rice with extra seasoning. p.s. The rice was put into a brown paper lunch bag before vacuum sealing since the grains can puncture the plastic "food saver" bag. I like how you organized your cans!

[@bettinagordon2348]

My mother taught me to make the cornbread with added Parmesan cheese and bake in the oven until browned. Once cold it goes firm and you can cut into slices. I use a loaf tin.

[@Arbbal]

The simplest bread to make is a journey cake. Take some flour, any type of flour from any type of grain, add salt to taste, and water. Make a dough, you can have it runny like a batter or thicker if you want, then cook it over a fire, on a oiled griddle, whatever. These are a bread that was frequently eaten in the 1700's. I as prepers, having all the cool gadgets is nice, but if we want to survive long term in SHTF situation, we need to look to how our ancestors did things.

[@mehere8038]

that was (and still is) called "damper" in Australia & was standard food for drovers & others away from civilisation & constantly moving. where possible, they added powdered milk to it as well & if lucky, they also got some honey or occasionally jam to add to it & even potentially lard to use as butter. Flour & water was the norm & base though & it's wrapped in wet bark & put into the fire coals if no container is available, or wrapped around a green stick to roast over the fire. If sugar is available, that can be added to turn it into a desert instead of base food for variety, while still keeping it the same, cook anywhere food. Funny how different places have different names, but still the same food isn't it

[@patriciatinkey2677]

@@mehere8038 Very interesting. Thanks! I wrote your comment ,(especially the cooking methods), down on a card & added it to my recipe box. Best wishes from South Florida, Stay Safe!

[@lisapop5219]

I've always heard them called Johnny cakes

[@mehere8038]

@@lisapop5219 I wonder who Johnny was. Probably a story behind that, wonder if it even relates to "Johnny appleseed"

[@Helen-readysteadyhome]

@@lisapop5219 maybe Johnny was a contraction of journey. We get lazy with pronunciation 😬

[@cottagerose6012]

I’ve been baking bread for over 30 years…mostly sheepherders since it’s free form. These recipes are great . Thank you for sharing. I also make biscuits on stove in cast iron pan. Can’t wait to see more videos like the last two teaching different things. 😊

[@Helen-readysteadyhome]

I have a repertoire of pretty simple pan breads which include chapati, naan, tortilla, crumpets and English muffins, and of course there’s pancakes and various fritters similar to the farl, all made in a cast iron pan. My Dad called a similar fry bread, fried scones here in Australia. There is so much you can make in a pan when you might not have access to an oven. The crumpets and muffins use yeast but they dont take too long to prove at all compared to a bread dough so I still think of them as quick breads. Crumpets and naan often have some baking powder added as well so you get the best of both worlds.

[@robertgibbs4401]

Great information. Tying to the garden is important. Hopefully future videos will use more from your gardens.

[@joannacurran8475]

Where I live a basic bread is made with 1lb of flour, 2 Tbsp oil. 1Tbsp sugar, 1/2 tsp sslt and 1 to 1.5 cups of water to make a dough. Knead a little then roll into a fat ssusage and wrap in film to keep in fridge. When needed pull/cut a slive about 3/4 inch, roll it out to thin - locally this is pulled into shape so a bit lumpy and can have holes. Then deep fry. Some people cook then in the oven, fry in very little oil in a cast iron skillet. But it is delicious, goes great with my freshly laid eggs.

[@tylerstout1549]

great video. I would add learning how to make flatbreads like tortillas since they're inherently designed to be recipes of minimal ingredients and energy expenditure

[@mehere8038]

I second that! Additional option I posted in another comment, is to wrap the bread around a green stick & roast on a fire, much like marshmallows are normally done. That's a very common way to cook damper in Australia, especially if missing the baking powder

[@froginprogress8510]

Sutton's Daze has a tortilla recipe made from lentils and water that is really easy to modify into a lot of different recipes.

[@Its-gv6jz]

Pan breads! Favorite recipes and a new one to try! Can't tell you how much I love this video. Thank you, Kris, for sharing a smile and encouragement.

[@mariannejohnson7972]

This is the info we need! I had heard of these types of breads, but have never tried to make them. At least now I know what they are supposed to look like when they are done... thank you!

[@WilliamAshleyOnline]

Nice, I have found that using one of those sandwich grills or george foreman grills can be used to make potato waffles after using the pulp after juicing the potatoes. Leaves the waffles, potato water and potato starch once it seperates out of the potato juice.. Also an ARGENTINAN girl showed me that Polenta bread recipe before, you can also make a sweet cake version of it. If you have a wood burning oven/stove/furnace... just water salt and flour standard bannock fire cooked makes an awsome pan bread in a cast iron skillet. Something is great about a flat bread that is cooked in a wood burning oven with open flame. You can even line the bottom of the skillet with dandelion leaves or fish skins if you don't have butter or anything to lube the skillet with.

[@christineelsey3104]

Great advice !! 👍 ❤

[@anchorageprepper9008]

Fry bread is a big one in the Native Community up here. The Corn Mush looks like a keeper for me 🤤

[@amandaterry4381]

I hikes and camped on havasupai located near the grand canyon. It's owner by the havasupai tribe and there was a man there who made a very thin fry bread and spri led powdered sugar and cinnamon on it. So good! It was the side of a tortilla.

[@jmw689]

My mother would make fried 'mush' occasionally for my father and I. She would pour the mixture into a loaf pan and let set over night to firm. Come morning it was sliced about a 1/4" or so thick and fried until good and brown. It was so crispy and delicious with breakfast. I just may have to make some this weekend.

[@marycote3423]

Thank you for sharing. I'll have to try these. Keep prepping. Stay safe and prayers for all. God bless

[@JohnMiller-iu2sx]

Oh man, you out did yourself. I'll be adding these to my "farm house" cookbook, this evening. Thanks!

[@GalactusOG]

I never eat modern breads. But I may start cooking some of these. They look good.

[@kellymaybee4094]

You reminded me of fried mush and poached eggs as a kid before school. Also reminds me of my grandmother. You forgot johnny cakes. Simple enough to make and tasty.

[@MelissaTibbitts]

Great information to keep just in case. Thanks Kris.

[@pamelaporter3683]

Perfect timing!! Thanks so much 😊

[@cindylooney375]

This was a great presentation! Thank you so much!!

[@joyjobe487]

Chris, thanks for posting this. I plan to prepackage dry ingredients in small vacuum sealed bags. Yum

[@earlshaner4441]

Good afternoon from Syracuse NY brother and thank you for sharing your information

[@earlshaner4441]

Ok my friend

[@dcyphyr]

Sarah Conner and Julia Childs all rolled into one. ❤ Seriously, I love this!

[@doriwei5118]

Hi Chris I'm native American Indian & make fry bread on a regular basis & it resonated with me when you made the comments about my/our ancestors 🙂 sometimes you can add any flavoring to switch it up, such as fresh minded mint, orange or almond extract etc or shake in a bowl of cinnamon & sugar for an easy dessert. Your information will save lives in SHTF situations whether natural disasters or war. Thanks for all of your work !!

[@ricktimm3227]

Grow up with fry bread with butter and sugar on it I use frozen bun dough and thaw out what I want to eat work great and still have it ones a month

[@TheWtfnonamez]

Great advice. As a terrible cook I can honestly say that the combination of frying combined with a spice rack, can turn a lot of bland things into a tasty meal. If you have flour, any form of tomato and some cheese, a nice greasy pan-fried is pizza is another way to consume your flower in a way that is a refreshing change, with the added bonus that it tastes like junk food whilst being relatively healthy.

[@fjalarhenriksson]

useless advice if you are here for prepping

[@CMarie404]

Great timing. Been a long time since I have prepared anything like this and I want to get back to it. I used to do a lot of "breads" and such when I was very poor. I was already a prepper, so I had enough to get by, but I didnt buy bread and I sometimes just really needed to fill the belly on as cheap as possible. There is something quite comforting about these simple breads. Many times I would sit down to some fresh baked soda bread or bannock, enjoy with jam or simple gravy, or as a side to a bowl of simple soup or side of vegetables (canned, or fresh from my little garden). Now my stomach is growling. Thanks :D

[@designomatic]

Going to try this fried corn mush! Other grid down bread options include steaming, which can be done with our power stations. I make Boston Brown Bread with a 500w hot plate, and Bluetti, with about 350 watt hours total.

[@meghanschwanke1133]

Fabulous info! We need practical ideas to plan for food storage

[@mintakan003]

Yum. The Potato & Parsnip Farl looks good. (One might be left with the impression that butter, might be an essential prepping supply.)

[@lisapop5219]

It is, that's I will never be without butter powder lol

[@_evilqueen]

​@@lisapop5219I don't think you can cook with reconstituted powdered butter. I've read that it doesn't melt properly. Check into it for yourself, but I think you'll need a different fat for frying.

[@trishaporte]

@@lisapop5219learn to clarify butter and make Ghee. It’s shelf stable.

[@lisapop5219]

@@trishaporte I made 12 pints in December

[@fireofevender5515]

.....if I don't have butter, I'll use olive oil. If I don't have olive oil, I'll use applesauce. ❤

[@Bella65]

You're hitting it out of the park, sir, thanks again, great video!

[@tomt5039]

Watching this video made me hungry. The breads look tasty

[@CityPrepping]

srsly

[@rumdog117]

Thank you for the video and recipes. I've been making different types of no yeast bread over the last 8 months. Everything I've cooked can be done over a fire mainly using cast iron crockpots and cast iron skillets. I tell my wife its my survival food for when the power goes out. The baking soda and baking powder can be vacuum packed and will last much longer than yeast. We vacuum packed all our flour, suger, salt, and powedered milk for the same reason. The other advantage of vacuum packing them is to put them into smaller amounts so if we need to trade for something, we have flour in 4 cup amounts and milk in 1/2 gallon amounts ready to go.

[@patriciatinkey2677]

Brilliant!

[@kimtaylor7544]

This is a GREAT video of something we can practice now. Thank you for showing these simple and versatile recipes. I'd love to see more in the future!

[@app103]

Traditional pancakes or waffles also work well as bread. You can also make tortillas from flour, water, salt, and a little fat. And if you have access to yeast, or have some sour dough starter on hand, you can make pita bread, English muffins, naan, and a lot of other traditional skillet breads. And you can also bake a traditional round loaf of bread in a Dutch oven on the stovetop or over an open fire. There are videos on KZbin that will show you how to use a Dutch oven for baking, over a flame. And don't underestimate most quick-bread recipes or mixes. They don't have to be baked into loaves or muffins. You can use the batter in a waffle iron or make pancakes from it. You can also make Icelandic volcano bread with the pot-in-pot cooking method, nesting a smaller covered pot into a larger pot of boiling water. It takes awhile to cook though. Traditionally, this bread was made by setting a covered pot full of batter into one of the many natural volcanic hot springs found in Iceland, using the heat of the water (or mud) to cook the bread, overnight (or up to 24 hours). Without access to a hot spring, a larger pot of boiling water will be a good substitute, and just make the bread during the day, when you can keep an eye on it. Or if you really want to kill 2 birds with one stone, a large cast iron pot in a solar cooker can be used. Just fill it half way with all your stew ingredients (meat, veggies, water, seasonings, etc.), nest a small steel pot with the bread batter in the middle of it and push it down, cover the bread pot with its lid and then cover the cast iron pot with the cast iron lid, set it in the box of your solar cooker, early in the morning, and both your stew and bread will be ready, together, by dinner time, and you don't have to pay attention or do anything special to it, letting it slow cook all day.

[@mandywinter8871]

My mom used to make fried polenta! We'd have it as hot cereal one day, then eat the fried leftovers with syrup or honey.

[@aspitofmud6257]

I'm planning on making a lot of bread. Thanks.👍💯😎

[@amaclach]

Love these short-Ish practical how-to videos. How about a basic sediment filter for water to clarify water before putting it through your gravity filter/lifestraw/Sawyer etc.?

[@XboxGT-Jackass1989]

The one city prepper video I regret watching cause it all looks so good and now I'm hungry!!

[@CityPrepping]

srsly, it makes me hungry re-watching it

[@arod1784]

Love this and the golden browning at the end looked delicious.

[@sherriestes-erwin1908]

Thank you and stay safe everyone.

[@carolgold-boyd9287]

Love it! I really like these short, one-topic videos. Also, some of that looks enough enough to put into my regular meal rotations (which is a great way to practice prepping skills).

[@Pixaley]

This was fantastic!! Thanks for sharing these quick prep options! And those last ones are like the French toast sticks I used to make with leftover cornbread!

[@debbiecurtis4021]

Uk school holidays start in Birmingham today. I'll be taking son shooting club, archery, swimming, and foraging.

[@ninjasquirrels]

Another alternative that my little trolls enjoy is fried mashed potatoes. Just make the mashed potatoes as you normally would, could be made from scratch OR the powdered kind…use milk instead of water for some extra flavor and/or calories. Pour it in your frying pan and cook them as you would pancakes. Thicker/bigger portions and longer cooking times will make it more “bready”. Enjoy with some fried eggs and bacon for breakfast or whatever. If you don’t like the carbohydrates, just make it as you would with cauliflower “mashed potatoes” a-la keto style. Quick, simple and delicious. Do the things.

[@allyrooh3628]

Thank you for a relaxing informative video! Saving!!

[@sway696]

These are awesome and easy. Valuable knowledge to have if ever needed. And your family will surely appreciate it.😁

[@deltaechozulu5329]

Thank you for these recipes. Looking forward to trying them all.

[@richavic4520]

My grandma used to make the potato thing, and i could never replicate it. Thanks for this

[@CityPrepping]

Hope you enjoy

[@SueD.]

Thanks for sharing. I have made the last recipe before with the cornmeal. I poured it in a loaf pan and then slice to fry.

[@flagbabygirl]

Great video!!!! This is what I have been waiting for. I cook a lot and I am going to add these now so I can easily incorporate them into my prepper meals. I already make true Navajo fry bread and it can be used as bread for Navajo tacos , desert with honey and powdered sugar , or even in place of buns or bread.

[@ShannonWolfinbarger]

I am a carb freak! I love these! Thanks Those look like some dense fry breads though.

[@martylauderdale1735]

Many thanks @City Prepping, for all the great information! *shared*

[@bronzefox9035]

My grandmother always made hot water cornbread or mayonnaise biscuits at the end of the month. That was when her money for food ran low. Two cups of self riding cornmeal and 1.5 cups boiling water and salt. Mix it up and fry it in oil. She used water, flour and mayonnaise. Kneeded it and baked it like normal biscuits. I didnt like the flavor but I ate it and was thankful to have it.

[@MattPSU02]

I wish the other prepping channels had more videos like this, instead of news every single day.

[@Cowboys-garage]

Great vid cp! 🤙🏻🇺🇸

[@avarismimi]

Wow thank you. I love the Potato patties!!!

[@customer5032]

Thank you for these ideas! Desert Southwest friends, you can grind your Mesquite tree pods into flour. A 5 gallon bucket equals 1 pound of flour. I don't store flour in my preps for this reason. People up north can grind acorns into flour, but the tannins have to be removed.

[@marmaladesunrise]

Kris, thank you for your content and equally the volume. Some channels are so low volume, it's not worth my time

[@patriciatinkey2677]

DEFINITELY! So disappointing when you want their content, but can't really hear them, or their volume goes in & out! Kris is great.

[@ivoryesther5576]

This is great. Thanks so much for sharing with us!

[@LemonC00kies]

I enjoyed this video. I want to try the potato bread and the fried mush. Thanks for the consistent great content.

[@preplife4me]

Thank you,

[@eriche1270]

Thanks for the ideas. It's way better video than the current events topic everyone is endlessly doing.

[@kurtissmith2097]

Ahhh great vid. Please make more like this.

[@blackicegryphon1]

Perfect! Looking forward to trying some of these

[@vickiehart3707]

You can use grits either made for that or leftovers the same as the cornmeal cakes

[@kerrimartinez6418]

Love this content ❤ along with the McGyver phone charger right into the prep vault!

[@ironkid8836]

Im irish traditionally the farls were made fro. Leftovers and fried in leftover bacon fat they are one of my favourite foods

[@lindawolffkashmir2768]

Instead of parsley in the potato one, try it with chopped green onions. Onion pairs with potato so well, and will add some much needed flavor to a survival diet.

[@williammaurer9450]

Excellent prepper skill information. Thx! Flatbreads, Pita, Tortilla, Roti, Naan, etc. are pretty simple too.

[@lajwantishahani1225]

You can add Indian roti and stuffed paratha to this list. While roti made from wheat flour is plain it goes very well with any meat or vegetable curry. Parathas stuffed with any dried leftovers (including minced meat) or mashed potatoes, can be eaten with chutney or yoghurt.

[@angelamcentee1277]

No matter what, always be prepared! Many thanks for sharing

[@noirhorror197]

Looks good, I'd add cinnamon to the soda farrel. The first recipe I think I'll just use potatoes. Half way thru. Great recipes, my kind of bread!

[@adventureseeker9800]

Absolutely fascinating. I love the other video posted featuring 4 meals you can jar. Great ideas.

[@rbfcaf]

Thanks Chris. This was a great video to learn from.

[@GetReadyPrepping]

I thought the thumbnail was a scallion pancake when I saw it. I’m definitely going to try to make it

[@SilverCloak09]

My mother used to make fry bread. She learned it from her Norwegian grandmother who made it in Norway before coming to America.

[@sheedove23]

I need to write these down, they all look amazing!

[@aicethegamer]

Great recipes!! Thank you

[@glenreeves3886]

Chris I’ve always been the outdoor cooking husband. Lately I’ve been learning more and more about bread, biscuits, etc. So your post is perfectly in line with what I’m trying to learn. Keep ‘em coming! And thank you!!

[@djapotomous1531]

I will be writing this down in my book now.

[@gardengirl7258]

My mother was First Nations so I grew up on fry bread😍 thank you for the reminder! I think I’ll blow the dust off her recipe cards and give it a whirl.

[@yaminahmuhammad212]

Please do more videos like this! Can’t wait to try the recipes and it’s great how you give the cultural background of each bread.

[@pats9055]

Love this and all of your commonsense information! Thank you for taking the time to share!

[@dog-gone-it5944]

I will definitely try these. Thanks!