Introduction: 

Bannock is a versatile and delicious bread that has been a staple in various cultures for centuries. This simple, unleavened bread can be made on a stovetop or over an open flame, making it a practical choice for outdoor cooking. In this recipe, we'll show you how to make traditional bannock that you can enjoy as a side dish, snack, or even a base for toppings like jam or butter. Let's get started!


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Ingredients:

2 cups all-purpose flour

2 tablespoons baking powder

1/2 teaspoon salt

2 tablespoons sugar (optional, for a sweeter bannock)

2 tablespoons butter or lard (or use vegetable oil for a dairy-free option)

3/4 cup water (approximately)

Additional flour for dusting


Instructions:

Prepare Your Cooking Surface: 

If you're cooking over an open flame, have a clean, flat surface ready. You can use a cast-iron skillet or a flat griddle pan for stovetop cooking. Make sure it's well-greased or non-stick.


Combine Dry Ingredients: 

In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar (if using). These dry ingredients form the base of your bannock.


Add Fat: 

Cut in the butter or lard (or add oil) into the dry ingredients. You can use a pastry cutter, fork, or your fingers to combine the fat until the mixture resembles coarse crumbs.


Add Water: 

Gradually add water to the dry mixture, starting with about 1/2 cup. Stir with a wooden spoon until a dough begins to form. If needed, add more water, a little at a time, until the dough comes together and is slightly sticky.


Knead the Dough: 

Turn the dough out onto a floured surface and knead it gently for a few minutes until it becomes smooth and elastic. If the dough is too sticky, add a sprinkle of flour as needed.


Shape the Bannock: 

Flatten the dough into a round disc that's about 1/2 to 3/4 inch thick. You can use your hands or a rolling pin for this step.


Cook the Bannock:

For Stovetop Cooking: Heat your skillet or griddle over medium-high heat. Once hot, carefully transfer the bannock to the cooking surface. Cook for about 2-3 minutes on each side, or until golden brown and cooked through.


For Open Flame Cooking: 

Wrap the dough around a long, clean stick or skewer, leaving some space for expansion. Hold it over an open flame, rotating it to ensure even cooking. The bannock is done when it's golden brown and sounds hollow when tapped.


Serve: 

Serve your bannock warm, and enjoy it plain or with your favorite toppings, such as butter, jam, honey, or even savory fillings like cheese or deli meats.


Conclusion: 

Traditional bannock is a versatile and tasty bread that's easy to make, whether you're in the comfort of your kitchen or out in the wilderness. This recipe provides you with the basic steps to create this timeless treat, and you can customize it to your liking with sweet or savory additions. Give it a try and savor the simplicity and deliciousness of homemade bannock.