This primitive sort of bread was introduced into the west by the Selkirk settlers. It has become a favorite of northern fur trappers.
2 cups flour
1 teaspoon salt
3 teaspoons baking powder
1/4 cup shortening (I use butter)
3/4 cup water
Sift flour, baking powder and salt into bowl. Cut in butter until mixture resembles course bread crumbs. Add water and mix quickly to a soft dough. Turn out on floored board, kneed lightly for 30 seconds and pat into a 10 inch round. Cook in lightly greased frypan over medium heat till brown. (about 15 minutes per side) Serve warm. Yeild: 1 10-inch bannock.
Note: I never mess up my counter… just knead quickly in bowl and flatten into pan or make smaller ‘patties’ in your hands for quicker cooking and individual servings. My 10 yr old daughter really enjoys making these for the family. She prefers to pat the dough into small biscuit sizes and fry them up like that. I’ll be the first to admit, they turn out better than mine. They are made with love and a sense of confidence that I admire, mine are always rushed and usually a last minute addition. She sure knows how to slow things down and really enjoy her time in the kitchen. So these are officially hers to make now. And because she has mastered this simple recipe and rarely asks for help, I truly love working the kitchen with her.
On a side note: we usually cook these in a dry non oiled skillet, whether it be non stick or coated cast iron.