Bannock On a Stick (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)

roasting sticks, 3-4' long

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.

Divide the dough into balls slightly larger than golf balls. Shape each ball into a rope about 8 inches long by rolling it between the hands.

Wrap each dough rope around a stick. Hole the dough over a bed of red hot coals (charcoal, wood, or gas grill flame set at medium.) Turn the stick frequently to bake the dough evenly.

Makes 10-12 servings.