In a sort of large bowl, mix dry ingredients

Add egg

Make a hole in the middle of the dry mixture

Add warm water. Start with some water and then add as needed

Add raisins (optional)

Add 1/4 cup oil, lard, or butter

Stir from the INSIDE OUT until all the flour is mixed in

Knead gently

Fry OR Bake

Use a cast iron skillet which is well greased, enough that the dough glistens

Heat the skillet and add the oil/lard/butter

Put the dough into the skillet and flip so it is greased on both sides (THIS gives the crunch)

Bake at 375-400 for 15-20 minutes, then flip

Continue baking for 10-15 minutes

TO FRY: follow #11 and turn burner medium and lower temperature as needed to keep bannock from burning; make sure the center is cooked. Bannock will fry faster than it bakes. Use a large enough skillet so your bannock is not more than 2 inches thick before frying. You may flip it several times. For individual bannocks, take a small amount of dough and flatten it so that it's a bit thinner in the middle than around the edges. Heat should be medium to high. Flip each bannock once.

Remove from skillet/oven.

Slice and serve