- 1/2 cup of Mazola Corn Oil
- 3 cups of flour
- 2 tablespoons of baking powder
- 1 teaspoon of salt
- 1 1/2 cups of cold water
- Mix flour, salt, and baking powder together.
- Pour in cold water.
- Knead dough in a similar fashion as to how you would to make bread.
- Make sure the dough is an ideal consistency: not too sticky, wet or dry. You may need to adjust the amount of flour or water you add to the recipe.
- Once you’re done, cut the dough into small pieces the size of your hand.
- Heat the pan with enough Mazola Corn Oil to cover the entire bottom of the pan.
- The trick to knowing when the pan is hot enough is by putting a small piece of dough into the oil. Once it’s golden brown you can take it out and add your pieces of dough to the oil.
- Flip once the corners of the bannock are golden.
- They are done when the sides are golden brown. Be careful when removing the bannock from the hot oil, and place it onto a paper towel.