Bannock Camp Style (Aboriginal)

An Aboriginal tradition, this naan-like bread is served daily.  It is easy and fast to make as it requires no yeast.

2½ cups all-purpose flour, unbleached (625 mL)
5 tsp. baking powder (25 mL)
½ tsp. sea salt (3 mL)
2 Tbsp. raw sugar (30 mL)
3 Tbsp. lard (45 mL)
1 cup water (250 mL)
1 egg (optional)

Combine flour, baking powder, salt and sugar in a clean pail (bowl). Add lard. Rub in to form fine crumbs. If using an egg, combine with water. Add to flour, unbleached mixture. Stir to form a soft dough. Knead until smooth, about 10 seconds.

Lightly grease a heavy cast-iron skillet with lard and dust with flour, unbleached. Place half of the dough in the pan. Heat pan over live coals for five minutes. Raise pan to 1½ feet above coals.

Bake for 5-10 minutes longer or until underside is lightly brown and crusty. Turn and bake on the other side for about 10-12 minutes.

Bake remaining dough as above.

Options: bake 30 minutes, or deep fry until brown.

Makes 2 bannocks or 6-8 servings.