Bannock bread is one of those things that you either love or hate. It was originally made as a trial mix where all the dry ingredients were mixed together in a bag and then stored in your backpack to make in a cast iron skillet over a campfire. There are very little ingredients and the instructions are really simple, the ingredients you will need are as follows and will make you around 4-5 large batch sized pieces or 2 large flatbread type pieces.
1 tbsp Baking Powder
Half a tsp Himalayan Rock Salt
180ml Plain Water
Add your plain flour, baking powder and Himalayan rock salt (you can use any salt you want but I love the taste of rock salt) into a large bowl and stir for a couple of minutes to mix it all together thoroughly.
Melt your butter and add it along with the water to the mixing bowl all in one go and stir it with a fork until you have a dough ball form around the fork. (If you need to, add a little more flour so that you don’t end up with a sticky dough)
Tip the dough out onto a lightly floured surface and break it up into the size pieces you want. Fold the dough over onto itself and gently knead it, repeat this about 10 times. Flatten the dough out so that it is roughly 2-3cm.
Preheat a greased frying pan over a medium heat and cook each piece of bannock bread for between 10-15 minutes each side. (Try not to burn it but if it does, still give it a try as it’s still delicious)
Makes a superb bread for dipping in soup or broth.