• In a large bowl, mix together dry ingredients.
• Use two forks or your (clean!) hands to cut the lard into the dry mixture. You’ll want it evenly distributed, small bits.
• Add water to the mix, just enough to bring it together into a sticky dough. Knead lightly to smooth it 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!)
• Melt a couple tablespoons of lard in a large cast iron pan, over a medium fire.
• Divide the dough into 8 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.
• Serve warm, with butter.... or drizzled with honey or maple syrup, or slathered in a nice jam.

To Bake the 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.