Classic Bannock

Steps

1. Mix dry ingredients.
2. Cut shortening or other hard fat into the flour mixture. The fat should be evenly distributed throughout the flour while still being in small lumps.
3. If going camping, stop here! Place the flour mixture into a large plastic bag and label it. You'll mix in the water at your campsite.
4. Gradually add the smallest amount of water and stir until ingredients come together.
5. Knead the dough gently until soft, adding more water if needed. You should be able to handle the dough without it being too sticky.
6. Bannock on a Stick

   - Take a palm full of dough (1/2-3/4 cup) and wrap around a thick stick. Wrap it as evenly as possible and only about 1/2 inch thick on a stick. The ideal stick is a fresh sapling (so it won't burn) that's 1/2 to 3/4 inch around. Marshmallow sticks are too small for roasting bannock. Strip the outer bark on the top 6 inches so you have room to wrap your bannock.

   - Hold the stick over hot glowing coals for 10 minutes rotating frequently. The goal is brown on the outside and cooked all the way through. Avoid direct flames as they will char the outside while the inside stays raw. You'll know the inside is done when the inside of the dough pulls away from the stick and the bannock moves easily.

7. Bannock in the Oven

   - Pat dough into a heavy pan and bake in a 450°F oven for 15 to 20 minutes.