• Get a medium fire going. You don’t want it too hot, or it will burn the outside of the bannock before cooking it through.
• In a large bowl, mix together flour, cheese, baking powder, and salt. Set aside.
• Measure oil into a large nonstick pan or cast iron skillet. Add the chopped jalapenos, cook over a medium fire until peppers are tender and oil is infused. Remove from heat.
• Add oil, peppers, and water to the dry mixture, stir well to combine.
• Knead lightly to smooth the dough out a little - don’t overwork it, or it will turn out dense. (I like to use gloves, but oiling the hands works well, too!)
• Without bothering to wash it out first, add a bit more oil to the pan and heat it up over the medium fire.
• Divide the dough into 4 roughly equal pieces, place a few in the heated pan. Let it sit for a few seconds, then flip each piece and flatten out with a spatula - you want it about 1 inch thick.
• Cover and cook until the underside is golden brown. Flip and continue cooking until the second side is also golden brown.
• Note: if it’s cooking too fast on the outside, cover the pan and remove it from the heat for a few minutes - the trapped heat will let it keep cooking.
• Serve warm, with butter.... or drizzled with honey .

To Bake the Jalapeno Cheese Bannock

• Preheat oven to 400 F Line a baking sheet with parchment paper.
• On the baking sheet, form dough into a relatively even round, about 1" thick.
• Bake for about 20 minutes, or until golden brown and cooked through.