A delightful twist on the classic bannock recipe, offering a crispy exterior and soft interior.
Combine half of the flour with the salt and baking powder in a mixing bowl.
Mixing the dry ingredients first ensures even distribution of the baking powder.
Gradually add the lukewarm water, stirring until a thick paste forms.
Adding water slowly helps control the dough's consistency.
Incorporate the remaining flour until the dough is soft but not sticky.
Knead gently to avoid overworking the dough, which can make it tough.
Heat the vegetable oil in a frying pan over medium-high heat until hot but not smoking.
Test the oil's readiness by dropping a small piece of dough into it; it should sizzle.
Divide the dough into small portions and flatten each to about 1/2-inch thickness.
Keep the portions uniform for even cooking.
Fry the dough pieces in the hot oil, turning after 3 minutes or when golden brown.
Avoid overcrowding the pan to maintain the oil's temperature.
Place the fried bannock on paper towels to drain excess oil.
Pat gently with paper towels for a less greasy finish.
Serve warm, plain or with your favorite toppings like jam or honey.
Enjoy immediately for the best texture and flavor.
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