Bannock is nummy. And really, really easy to make. And light to carry. But it really doesn't have that much nutritional value to it (it's basically only flour and water).

The history of bannock is the same as anything else that has existed since the dawn of time, everyone thinks differently. The only things agreed on is:

• Came to North America from Europeans.
• Has dozens of names, but N. A. calls it bannock.
• Flour, water, salt, and baking powder are almost always included.

Stuff to put in

• 3 or 4 cups flour   (highly precise recipe)
• 1 to 3 cups water   (enough to make everything doughy, but not sticky or runny)
• 2 tbsp baking soda
• 1 tsp salt   (or a dash...)

How to put it all together

1. Mix everything dry into a bag.
2. When you're ready to cook, add water until doughy, but not sticky or runny.
3. Cook slowly (~10min) over even heat in any of the following ways:
   • Pita shaped in a frying pan.
   • Pizza crust shaped in a frying pan.
   • Bun shaped in an oven.
   • Long rolls wrapped around a stick over the fire.
   • Smokie shaped on a stick cooked over the fire.
   • Deep-fried balls.

Stuff to Add

• Raisins, craisins, chopped dried fruit
• Nuts, trail mix, chocolate, m&m's
• Fresh fruit, berries
• Honey, jam, peanut butter, butter, cream cheese, apple sause