Frying

      4 cups flour

      1/4 cup sugar

      3 teaspoon baking powder

      1/2 cup lard

      1 teaspoon salt

      2 to 3 cups cold water

Mix dry ingredients thoroughly. Melt lard and cool. Form a well in the dry ingredients. Pour in melted lard then add enough water that the dough holds together well, but not so much that the dough becomes sticky (if this happens add more flour). Mix with a fork until blended.

Soft, light bannock is made by handling the dough as little as possible. Cook as follows.

Pan Frying

Place in frying pan to cover the bottom. Cook until bottom is browned 4 to 5 minutes. Turn over and continue cooking until bannock is browned and until no dough sticks to a toothpick; or, if in the outdoors a sliver of wood poked into middle.

Stick cooking

Add less water so the dough is a little stiffer. Roll into a long strip and wind this around a preheated green hardwood stick and cook over a fire, turning occasionally, until the bannock is cooked.

Baking

Pour into a frying pan or square cake pan and bake at 400 degrees for approximately 30 minutes or until bannock is browned.

Deep Fat

Make a bit stiffer dough. Knead and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized lumps and shape into a disk. Form a hollow in the center with your thumb and place into hot fat and cook like doughnuts in 350F oil (about 5 minutes). Remove when bannock has browned and risen to the top of the oil. Drain on absorbent paper.