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Method:
Mix the dry ingredients in a bowl and
make a well in the centre. Stir in the oil and enough of the water to
make a firm dough. Turn out on to a lightly floured surface and knead
until smooth. Roll out to about 5 mm or 1/4 in thick, tidy the edges,
then cut into quarters. Heat a griddle or heavy-based frying pan
(skillet) and fry (saute) the bannocks for about 20 minutes until the
corners begin to curl. Turn over and cook the other side for 6
minutes.
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