Bannock

What you need

• 2 cups of flour
• 1 tablespoon of baking powder
• Half a teaspoon of salt
• 2 tablespoons of lard, butter or oil
• About three quarters of a cup of water
• A frying pan, or a green stick as thick as your thumb

How

1. Mix the flour, baking powder and salt at home and carry it in a bag.
2. At camp, rub the fat into the dry mix with your fingers until it looks like coarse crumbs.
3. Add the water a little at a time and stir until you have a soft dough that no longer sticks to your hand.
4. In a pan: pat the dough out a finger thick, lay it in a greased pan over coals, not flame, and cook 10 to 15 minutes a side, turning once.
5. On a stick: roll the dough into a rope, wind it round a peeled green stick, and turn it slowly over the coals until it is brown all round.
6. It is done when it sounds hollow when tapped and a piece broken open is dry inside.

Do and don't

Watch for

Notes

A bag of bannock mix weighs little, keeps for weeks, and turns into a hot meal with nothing but water and a fire.