Bannocks

Recommended Equipment:

Cast iron pan or flat lid of a Dutch oven.  You can also make bannocks on a hot stone, a roof tile or a muurikka.

Ingredients:

1 kg (2  1/4  lb) 7 1/2  cups flour

1 tspn baking powder

2 level tbsp salt  

1 tbsp sugar (brown)

About 3/4 liter (1 1/2 pints) 3 cups cold water

About 500 ml (1 pint) 2 cups vegetable oil (e.g. sunflower oil, rapeseed oil) for deep frying.

Preparation:

  1. Mix all of the ingredients into a dough and use immediately.
  2. Heat some oil in a pan.  
  3. With a large spoon, take some dough, put it in the pan and press it flat to a diameter of about 5cm/2 inches.   When the bottom of the bread has browned a little, turn it with a fork and brown the other side.  The bannocks will be done when you flick them with your finger and they sound hollow.  Serve hot.

Variations:

There are countless variations.

Bannocks make great breakfast food at campfires, and they also taste good as a side dish with stews and meat.

Fire:  A mature fire with low flames for constant heat.

Makes about 30 Bannocks