I love bannock! Made a batch in a large ziplock bag last weekend on a local trip with the boler
to pick huckleberries. It was like bisquick so all I had to do was add water and whatever else we wanted to a cup or two of mix. We tried huckleberry bannock of course. Stuffing the bannock with berries and sugar was the best. We tried kneading the berries into the dough and it worked but we liked stuffing the better. I also stuffed some sausages into bannock and fried it. It was all great. My recipe is an adaptation of Inuit, Cree and Navaho recipes.
8 cups of flour (4 cups white all purpose + 4 cups whole grain flour)
3 T baking powder
2 tsp salt
4 T sugar
1/2 cup shortening
Mix all the dry ingredients together, sifting is a good idea to eliminate lumps. Add the shortening and cut and mash it into the flour as evenly as possible. Lumps up to 1/4 " in size are acceptable and even desirable.
Now to make some bannock dough, preheat your fry pan and take 1/3 cup of water (buttermilk or water with some sour cream or yoghurt really improves texture and flavor) per cup of mix and add it to the dry mix in a bowl. A fork works well to incorporate the liquid. You want to mix the liquid into the dough as quickly and as evenly as possible. Do not add too much water, a bit on the dry side with out being stiff is best. Knead the dough into a ball with your hands but do not knead more than needed to mix and hold together. Shape and fry or bake your bannock for 10-15 minutes. A fry pan with a lid works well on a stove.