Bannock over the campfire

Campfire-cooked bannock is one of the oldest and most authentic forms of this Indigenous bread. Prepared directly on a stick or a heated stone, it offers a unique texture and a slightly smoky taste reminiscent of cooking in the wilderness. It's a simple, nourishing recipe, perfect for outdoor excursions.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons oil or lard
• ¾ cup water, or more as needed

Campfire Preparation Steps

1. Mix the flour, baking powder, and salt in a bowl.
2. Add the oil or lard and mix with your fingertips.
3. Pour in the water until you get a soft, non-sticky dough.
4. Form small balls of dough and roll them around a clean, peeled, and slightly moistened stick.
5. Hold the stick over the embers, not directly in the flame.
6. Turn slowly until the bannock is golden and evenly cooked.
7. Serve hot immediately after cooking.

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