Content

• Tips
• Warnings

1 Pour all-purpose white flour into a bowl. You can add a handful of cornmeal or other grains (wheat, grain mixture, oats, corn) to it.

2 Add a small (depending on the size of your bowl) handful of baking powder and stir. (Those chefs who prefer accuracy in ingredients, which is completely unusual for real bannok recipes, can safely add 1 teaspoon of baking powder to a glass of flour. If you are preparing cans for breakfast or for a cake, add 1 tablespoon of sugar to a glass of flour.)

3 Make a depression in the middle of the flour pile, pour in filtered water, and stir gently with a spoon or fork to make a soft dough. You may need to add even more water as you knead the dough. In total, you should add about 1/2 cup.

4 When the mixture is smooth, gently knead the dough, trying to knead absolutely all the flour in a bowl.

5 Sprinkle flour on a clean tablecloth or sheet, place the dough on top and shape it, then transfer the dough with the remaining flour adhering directly to the baking tray.

6 Pierce the surface of the dough a dozen times with a fork so that the can bakes evenly and does not form damp spots. Also brush the surface of the dough with oil using a brush before placing it in the oven.

7 Bake for about 45 minutes at 190 degrees Celsius (some prefer to bake for 5 minutes at 235 degrees Celsius and then turn the oven heat down to 190 degrees Celsius) or until golden brown.

8 Allow to cool for at least ten minutes, then enjoy the delicious cakes with jam, butter, or cinnamon and sugar.

Tips

• You can make fried bread out of this dough. Just take a fist-sized ball of dough, flatten it into a flat cake, poke small holes and fry one side and then the other side until golden brown in hot lard or butter. After removing the breadcake from the pan, place it on a newspaper or paper towel to allow excess oil to drain. Enjoy the bread simply or spread with jam.

Warnings

• Watch your bread carefully as you cook it: you don't want your cans to burn.