I have spices, baking powder, etc but no eggs, milk, yeast or the like that it seems like every recipe for breads uses. I made something halfway between pancakes and biscuits by just throwing ingredients together yesterday that was edible if just barely, and while I'm sure I could do better trying again (I think I used too much oil and not enough water, going off how dense it was) I'd rather just learn what to do instead of trying to iteratively figure it out.
A basic sourdough bread is made with just the yeast and bacteria that's in the flour naturally, so all you really need is flour and water. Requires little effort, but some patience, planning and practice.
Though chances are they're using bleached flour, not like, unbleached rye flour that you could grow a sourdough culture from.
The yeast culture also hangs out in the air, so bleached flour still works most of the time
https://thebigmansworld.com/vegan-gluten-free-churros/
Also if you got a bit of sugar and cinnamon you're set.
Damper!
Damper's a traditional Australian traveling food adapted from an Aboriginal dish for when all you've got is flour, water and maybe a little salt, sugar, oil, beer or meat.
You can cook it over an open fire just as well as in an oven so it can be a cheap hot meal you can add pretty much anything too if you're living rough.
A good basic recipe's here, basically make a smooth dough then cook it, and it's greatly improved by working pretty much anything through the dough, a few good recipes/ideas for which can be found here.
Sounds like you're describing bannock/frybread? It's greatly improved by milk (even powdered milk) but you can try https://anitalianinmykitchen.com/bannock/
That's exactly the sort of thing I was looking for. I had just made a shitty batter I tossed in a pan, working from a vague memory of the ratios involved in making pancakes, because I didn't have anything else to eat. Breads have never been my strong suit compared to just about anything else.
Been there. These fried breads don't keep too well, so keep trying small batches and eat em while they're hot :breadpill:
I made this and it turned out much, much better than what I made yesterday. Thanks.
If you have enough time you can make sourdough, provided you've got sugar
No yeast? Damn, I'd suggest lalaggia (use translate) if you had any yeast...
