"In June 2000, Michael Blackstock, Aboriginal Affairs Manager of the Kamloops Forest Region in British Columbia, published a small booklet entitled ‘Bannock Awareness’, ....More importantly, Blackstock’s publication features no less than seventeen recipes for bannock; some that incorporate ingredients used prior to European contact....  Blackstock argues that there is a false assumption “that Aboriginal peoples did not have forms of bread prior to European contact.”  He states that natural ingredients such as lichen and plants were used....
Bannock or Sapli’l, as it is known, was made with flour from wild plants before European contact."  ---- (You need to Login or Register to view media files and links)

..And so the plot (or bannock) thickens....

It's pahkwêsikan in Cree for traveling nourishment or alternatively "he who pushed the metaphor too far fairs badly".

That's perceptive Nanda. It is, in fact, the Algonquin equivalent of 'doughboy'. Thanks for sniffing that out.

I found a reference in some recent readings on Robert Rogers that referred to the Bannock indian tribes and was wondering if somehow the word was derived from a presumably Algonquin tribal name?

Jiffy pizza dough mix is my goto for fry pan bread.  Easy, lots of options, inexpensive.

It comes in a powder form, correct? Do you add a teaspoon to say 1 to 2 cups of flour for the amont you are going to make?

If you use baking powder to leaven bannock, add a little cream of tartar.  It helps the baking powder do its job.

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Find a clean flat rock and lay it on top after you flip over. Sort of like a Q-Panini Press. I think that would help hold things together nicely.

So here's the next bannock recipe that I want to try: Make up the basic bannock recipe. Fry up two separate dollops of the mix on a flat skillet. Layer on top of one of the dollups some pepperoni, sliced provolone, anything else that can fit on top (veggies) and then flip the other dollop. Hopefully the whole things hangs together for sort of a calzone-type sandwich. That's it.