CookingWithPam ... traditional flatbread -- bannock recipe David L. Hebert

	Traditional Flatbread: Bannock by David L. Hebert
			Bannock is an old staple in the Aboriginal community with simple ingredients and an incredible taste. We like to think of it as the original flatbread, with the rest nothing more than pale imitations.
	This recipe comes courtesy of my grandmother; she says she isn't happy with it because she insists that the best way to make bannock is simply to toss in the ingredients, the right ones in the right amounts, and mix it up that way. Until you get the knack, you'll need the ingredients amounts. Experiment with this recipe. Once you're as practiced as she is, you can start trying things the other way.

	Bannock Ingredients: 4 cups flour 3 teaspoon baking powder ¼ cup lard 1/2 teaspoon salt 1 cup warm water Dash of sugar Preheat oven to 400ºF. As my grandmother says, "Bannock loves a hot oven." Feel free to experiment; if it works better at a higher temperature in your oven, modify away! 1. Sift flour, baking powder, salt, and sugar 2. Melt lard; add to water 3. Add to dry ingredients; mix well. 4. Knead for a few minutes, adding more flour if necessary 5. Roll out to a thickness of about ½ inch 6. Prick both sides numerously with fork 7. Bake on cookie sheet until golden brown; about 20 minutes Top bannock with butter, lard, jam, cheese, cheeze whiz, cheeze whiz and jam, or just about any combination you could possibly desire. Also makes great buns for burgers! Increase the sugar in the recipe to about 1 teaspoon and roll the bannock a little thinner; when you do so, you'll end up with a flatbread that's crispy and delicious without any topping whatsoever. ...CookingWithPam editor Pamela Rice Hahn Recipe and article copyright © 2001-2004 David L. Hebert Photos copyright © 2001-2004 Pamela Rice Hahn Author Bio: David L. Hebert is the author of The Everything Learning French: Speak, Write, and Understand Basic French in No Time. You can learn more about David by visiting his personal Web site.


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			Focaccia: Simple Breads from the Italian Oven by Carol Field




			Bernard Clayton's Complete Book of Small Breads: More Than 100 Recipes for Rolls, Buns, Biscuits, Flatbreads, Muffins, and Other Small Breads by Bernard Clayton, Jr.

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