Bannock

Ingredients

• 250 g plain flour
• 1 tbsp baking powder
• ½ tsp salt
• 180 ml water, adjusted by feel; the dough must be soft but not sticky
• For enriched Métis-style dough (optional)
• 30 g lard, rubbed into flour before adding water
• For traditional northern variation (optional)
• 60 g dried blueberries, saskatoon berries, or cranberries, folded into finished dough

Method

1. 1
   Combine flour, baking powder, and salt in a bowl. If making the enriched Métis-style dough, rub the lard into the dry ingredients until the mixture resembles coarse crumbs. Add water gradually, mixing until the dough comes together. The dough should feel soft and slightly tacky — it should just release cleanly from the hands.
2. 2
   Pat the dough directly into a lightly greased cast iron pan to a depth of 2–3 cm. Do not exceed this thickness; a deeper dough will not cook through before the exterior burns. This is where the dish lives or dies: set the heat to medium — no higher — cover the pan, and cook for 10 minutes. The base should be golden and firm; the surface should show a dull, set appearance with no wet sheen.
3. 3
   Flip the bannock in one decisive turn. Cook uncovered for a further 5–10 minutes. Tap the underside: it should sound hollow and dry, not dull or dense. The second side should be an even, deep gold.
4. 4
   Remove from the pan. Rest for two minutes before tearing or slicing. The interior crumb should be soft and cohesive, not crumbly. Serve hot with soup, stew, or — for the fried version — with butter and jam alongside tea.