Make Bannock

Bannock is a very simple bread that can be baked, fried, or cooked over an open fire.

Steps

Mix some all-purpose white flour in a bowl; you can add in a handful of cornmeal or whole other grain (wheat, multi-grain, oat, corn).
Add in a small (appropriate to size of bowl) fistful of baking powder and mix it in. (People who insist on measuring things, which is somewhat antithetical to the basic idea of bannock—can add 1 teaspoon baking powder per cup of flour. If making breakfast or cake bannock, add 1 tablespoon sugar per cup of flour.)
Make a well in the middle of the flour and fill it with some liquid: filtered water, and stir it in gently with a spoon or fork to make a soft ball of dough. You might have to add more liquid as you stir. You put in lard into the mixture as well, about 1/2 cup.
When the liquid is incorporated, gently knead the dough to mix in more of the flour in the bowl and even out the texture.
Sprinkle flour on a a clean tablecloth or sheet and plop the dough on there and shape it, allowing a dusting of flour to remain, to go on a cookie sheet into the oven.
Prick the top a dozen or so times with a fork or the mixing spoon so it bakes evenly and there are no doughy spots. Also spread butter all over the top with a brush before putting into the oven
Bake for about 45 minutes at 375 (some put it in at 450 for 5 minutes, then turn down to 350 degrees) or when crust is golden.
Allow to cool for at least ten minutes, then eat with jam or butter or cinnamon and sugar.

You can make fry bread with the dough. Just take a fist-sized ball of the dough, flatten it and prick holes in it and fry till golden brown on first one side, then the other, in hot lard or oil. Have a pad of newspaper or paper towel handy to drain off some oil. Enjoy with or without jam.