Mix the dry ingredients together in a large bowl. Add the lard and mix in thoroughly. Gradually add the water (you may not need it all) and mix until the dough is thoroughly dampened, but not sticky.
Knead the dough on a floured board for 30 seconds. Flatten the dough to 1/2" thick. Cut into 8 pieces, and fry in a lightly greased frying pan, on medium heat, for 12-15 minutes each side.

There are no rules. As you can see, the two recipes listed above are quite different. Bannock is usually made from whatever ingredients you have on hand. The recipe will be altered to create the type of mixture you require, for whatever method you are cooking it. Minimum ingredients would include some type of flour, and a liquid to bind the flour together. I have eaten bannock made from just flour and water, cooked on a hot rock, in an open fire, and I found it to be delicious. However, if you took the same two ingredients, and mixed in too much liquid, you will create a great glue for paper mache. In order to make great bannock, you must practice, practice, practice. Typical bannock recipes might include ingredients from the following categories:

Flour

white all purpose, whole wheat, cracked wheat, etc…
Exotic types of flour could include flour made from the roots of plants, and the inner bark of trees.

Rendered Fat

butter, margarine, cooking oil, bacon grease and lard are among the modern favorites

Baking Powder

nice if you want the bannock to be fluffy and light in texture.

Salt

a pinch will help bring out the flavors

Sugar

brown is my favorite.

Tip #2

Always thourally mix the dry ingredients, then add the fat and mix again until it is all absorbed. Lastly add the water, a little at a time, until you have a dough of the right consistency for your cooking method.

When in the bush, this is probably one of the easiest ways to cook bannock, and there are no dishes to clean. You should use a green stick. The bark can be left on, or taken off, as desired, but you should try and find a stick that does not have a bitter taste to it, or the bitterness will be absorbed by the bannock. Just take a strip of bannock and wrap it around the green stick, so it looks like the stripe on a candy cane. Set up a rest so you will not have to hold the stick over the coals.

It is not very difficult to master the art of cooking this way if you remember one simple thing. The heat has to have time to penetrate inside whatever you are cooking. If you have your food too close to the fire, it will burn on the outside, and still be cold, or raw on the inside. Rule of thumb tells you to keep larger items farther away from the fire, so they will cook slower and more evenly than smaller items.

Collect fresh blueberries, saskatoons, strawberries, or what have you. Clean them and mix in lots of white sugar. Roll out a thin piece of bannock, and place in a lightly greased pan. Add the berries and sugar combination, and top with another thin layer of bannock. Pinch the top layer all around the edge of the pan, to seal in the berries. Take a fork and punch holes in the top to allow steam to escape. Place in the oven until done.

Mix up your favorite bannock, and press into a circular shape, the size of the bottom in your skillet. Bannock should be about .75cm thick, and fairly stiff in consistancy. Place the bannock into the dry skillet and set it on top of one burner (medium low heat) and brown the underside of the bannock. You must keep the bannock from sticking to the pan by shaking the pan from side to side. (Once the bannock starts to brown, it will become easier to do this)

When the underside is cooked sufficiently, flip the bannock over. Add pizza sauce, cheese, and your favorite toppings to the cooked side, lower the heat, and cover the pan. While the bottom cooks, the cheese and toppings will heat up. When the cheese is melted, remove from the heat, and let it cool for a couple of minutes before removing from the pan.