Campfire Bannock Bread
List of Ingredients
4 cups flour,
2 tablespoons baking powder,
1-1/2 teaspoons salt,
1 teaspoon cream of tartar,
2 tablespoons sugar,
1 cup shortening ( type that requires no refrigeration), and
3/4 cup powdered milk.
Recipe
Mix all ingredients in a bowl.
Stir until the shorting has became well dispersed and the texture is even. You now have a six-cup mix which is normally adequate for six individual servings.
Round up six plastic bags. put a cup of mix in each, squeeze out the excess air and seal. store the bags in a cool place. your bannock will keep for weeks. allow about 15 minutes in your meal schedule for preparing and frying bannok. No pots or pans are required for mixing. Just add water to the mix by pressing and squeezing with your hands. ( add a little water at a time just enough to give the mix the consistency of thick dough.
Squeeze the dough out of the bag into the frying pan. Twist the bag from the bottom down, as if you were wringing water from a towel, and you won't waste a drop. Pat the dough with a spatula until it settles to a uniform thickness of about one inch and place the pan over a bed of hot coals, or a wire grill.
Cook the bannok slowly for about five minutes until the bottom side turns a golden brown. With a spatula or fork flip the patty and cook the other side.
The bread is not ready yet. It requires about five minutes more to cook the center. Keep the heat low by holding the pan above the coals and be sure to turn the bread at regular intervals until it becomes firm throughout. If in doubt, test it with a fork or sharp stick.
For more elaborate dishes such as pancakes, muffins or waffles, the mix can be altered by simply beating in one egg per cup of mix and varying the amount of water.
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