Pancakes galore

ONo seriously, I have a love affair with bread. I love it in every single form. I even love that dark black rye bread, the heavy nutty breads.  I love and adore breads.  There are few things better.

More than that, my daughter and I love pancakes.

Guys, I am a full time college student. (Biology major), and I love and adore my pancakes, I can pop two in my toaster, and eat them on the way to class. I can nom on them as I'm studying, or just as a snack while I wait for supper to come out of the crock pot.  

However, I cannot whip out pancakes any time I feel the urge, so I make a huge batch once or twice a month, depending on when we run out.

This isn't prepping for some kind of apocalypse it's just prepping for a busy life.

I refuse to use bisquick, why would I when I have flour, salt, eggs and baking powder in the house?

Garlic naan

I have a serious love for bread. All things bread.

But one of my absolute favorites is naan. I lived in England for just over four years, and I fell head over heels with curry, and with that comes naan bread. I came across a recipe for garlic naan from Foodness gracious. Which looked absolutely amazing. It called for 5 1/2 cups of flour which I know from experience means much more than my daughter and I can eat in one go.

Now, I love and adore bread, in all forms. However, what I love even more than bread is having food at the go that I can just make in a hurry. Hers called for yeast, which a good yeasty bread is amazing but a baking powder makes a quick bread that I can make and have on the table in under an hour.  

This brings me to how it can be used as a prepper. 

If I make a big batch of the dry ingredients that I can just added warm water a bit of oil to, and et voila I have a warm tasty bread that we can nom on all night if we wish to.

For those of you that might not know, Naan is a type of bread that is served with curries and other Indian food. Warm, fresh from a Tandoori oven and it's the most amazing comfort food I've ever had. I should point out this is coming from a hard core Coloradan and damnit I love my Mexican food.  Tortillas, tamales, green chili, and I'm in heaven. Come the time when I actually need to use this stuff I'm saving for those will be in the priority column.

Yet, I have to say curry will be also. Naan is a staple for that. It's made much like a tortilla in fact. Some recipes use yeast to make them. I prefer not to. The recipe I use calls for baking powder. From what the Indian women that lived in the neighborhood I did said it should be almost unleavened. So we used baking powder.

My Recipe is as follows (For one batch)

2 cups all purpose flower
2 tbs honey
2 Tsp baking powder
1 cup warm water
1/2 cup vanilla greek yogurt (I just like the flavor of it better than plain)
1/2 tsp salt
1 egg
3 garlic cloves crushed
1/4 cup butter, melted

Stir the water and honey until the honey has dissolved. Add in the flour, greek yogurt, salt, and egg.
stir until a dough is formed. Let rest for 5-10 minutes so the gluten can actually get it's stuff going. It won't rise like a yeast dough will but you will see some rising happening.


Squeeze into small egg sized balls, and then roll into  rounds.

while these are resting again
take and melt the butter and stir in the garlic cloves. brush onto the naan then place into a 300 degree oven. cook until lightly browned.

sprinkle parsley on top if you like. Then eat.



To make this so I can store it and use it when ever I'm ready to eat Naan. I make up a huge batch of flower. Usually 10 cups, add in 5 tsps of baking powder 3 tsps of salt, and then label it. This usually fits into a glass pickle jar.

Before it ever gets into a jar however I put it in the BIG stainless steel bowl that I cracked Harold Lemon over the head with when I was in the 4th grade. Then with a whisk I make sure all the dry ingredients are evenly distributed. Then sometimes if I'm feeling extra ocd about it, I will sift it into another bowl, then whisk it again. Then finally I put it into the gallon jar.

Come this fall however I will be storing them in air tight containers. I truly cannot wait for this to transpire.