Bannock is a traditional pan-fried bread adopted into the Native North American cuisine in the eighteenth century from the Scottish fur traders’ “griddle scones.” From Where People Feast: An Indigenous People’s Cookbook, published by Arsenal Pulp Press.
In a large bowl, add flour and make a hole in the center.
In a separate bowl, combine water, salt, sugar, 1 tbsp canola oil, and yeast, and stir. Pour into the hole in the flour and mix together by hand to form dough.
Turn dough onto a lightly floured surface and knead for 10 minutes. Place dough in a sealed container or covered bowl and let rise at room temperature for 2 hours.
On a lightly floured surface, roll out dough to a 1/2-in (1-cm) thickness, then cut into 2 1/2-in (6 1/2-cm) squares (for large bannock, cut into 4-in (10-cm) squares. For medium bannock, cut in 3-in (8-cm) squares.).
In a large frying pan on high, heat 2 in (5 cm) of oil. As soon as the square of dough is dropped into the hot oil, turn it 3 times so that it puffs up evenly. Repeat with several pieces at a time and fry until golden brown for 3 minutes on each side until all the dough has been fried.