Several different ways to make a "bannock" given by the author. These work well and are quick to make.
https://survivalcommonsense.com/make-healthy-bannock/Some of the other ingredients may not be part of your prepper food stocks. I don't know if all of these have sufficiently long storage life to make it worth keeping larger amounts. If you are rotating stock (a good idea) then you must also plan on eating like this as part of your daily diet.
My recommendation is to learn to make the basic bannock (flour, baking powder, water) until you can whip out a batch without measuring ingredients. It is as simple as making biscuits for breakfast.
NOTE: Baking
powder does NOT store well. Better to store the two parts separately and mix as needed:
Baking Soda (Sodium Carbonate or Sodium Bicarbonate) - long starage life
A weak acid (one of these: Cream of Tartar, vinegar, lemon juice, buttermilk, molasses, or yogurt)
Cream of Tartar is harvested from wine barrels after the wine has been aged and decanted (got grapes and time?). Cream of Tartar DOES have a long storage life, so you can carry a larger stock.
Lemon juice means you have lemons (grow your own?)
Buttermilk has very limited storage life (got cows?)
Molasses is made from Sorghum. I have no idea how long the storage life is for molasses. Grow sorghum and build a press to extract the sugary liquid.
Vinegar is probably the simplest to make and takes a relatively short time (days) to ferment.
Yogurt also does not store well (it can be frozen, but you need refrigeration)
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