Campfire Bannock

Method

1. Cook over a fire only in a fire ring or on a camp stove, away from tents and overhanging branches, with a bucket of water nearby. For a campfire, let it burn down to a bed of glowing coals with no tall flames, then set a grill grate over it. In a bowl, mix the flour, baking powder and salt (you can do this at home in a zip bag).

   Add in this stepAll-purpose flour 160 gBaking powder 1½ tspSalt ½ tsp

2. Add the lard in small pieces and rub it into the flour between your fingertips for about 2 minutes, until it looks like coarse breadcrumbs with no big lumps left. Work quickly so the fat doesn't melt.

   Add in this stepLard or cold butter 25 g

3. Pour in the water and stir with a fork until a soft, slightly sticky dough forms and no dry flour remains. Knead it gently in the bowl about 10 times, no more, as overworked dough turns tough. Pat it into a round about 2 cm thick and a little smaller than your pan.

   Add in this stepCold water 105 ml

4. Heat the oil in a 18 cm cast-iron pan over medium-low heat for 2 min (on a campfire: on the grate over the coals, not in the flames). Lay in the dough, prick the top a few times with a fork, cover with a lid or foil and cook for 9 min, until the underside is deep golden. Lift an edge with a spatula to check, and slide the pan to a cooler spot if it browns too fast.

   Add in this stepOil or lard for the pan 1 tbsp

   medium-low heat

5. Flip the bannock with a spatula, cover again and cook over medium-low heat for 8 min, until the second side is golden too. It is done when it sounds hollow when tapped and a thin skewer or knife pushed into the thickest part comes out clean, with no wet dough.

   medium-low heat

6. Let it cool for 2 minutes, then tear or cut it into wedges and eat it warm with butter and jam or honey. Handle the cast-iron pan only with a heatproof glove.

   Add in this stepButter, to serve to tasteJam or honey, to serve to taste