Cherokee Registry

Bannock Bread

1 cup flour (wheat or foraged)
1 teaspoon baking powder
1 tablespoon whole dry milk
1/2 teaspoon salt
1 tablespoon honey or sugar
2 tablespoons cooking oil

Mix all ingredients gently with enough water (about 3/4 cup) to form a firm dough. Mold quickly ( and with as little handling as possible) into a loaf about 1 inch thick. Dust the loaf with flour, then cook it by either of these methods.

Covered Pot: Place the loaf in a pan. Put a few stones (not stones out of water - they might crack open) in the bottom of a large pot and set the loaf on top of the stones. cover the pot and place on hot coals; heap more hot coals on top of the lid. Bake 30 minutes or until done. Test by inserting a twig into the loaf; if the dough sticks to it, bake a little longer.

Frying Pan: Place the loaf into a rewarmed, greased pan. Hold the pan over the fire until a crust forms over the botom of the loaf; then flip over and brown the other side until done.