hi there tonight I'm going to show you how to make bat I know some people have struggle with their battery making skills I'm going to show you the easiest way that I know how I've been making batting for a very long time and it's kind of a technique that you have to perfect on your own tonight we're having Indian tacos so I decided that hey what the heck I'll show everybody how I make my back I do have a recipe and the recipe calls for five cups of flour 3 tablespoons of baking soda 2 tablespoons of sugar and 1 tablespoon of salt teaspoon of salt so I'm not gonna make that much that would be a whole family I am going to just make a little bit too for our Indian tacos tonight and what I'm using is we're gonna deep-fry it today but my Vanek recipe works for both deep-fried and for baked bennet the bank panic is the healthier option but Indian tacos are always made deep-fried so that's what we're gonna do tonight so right now I'm using 100% canola oil and I want it pretty deep in the pan about a couple of inches so the batter has enough room to to deep-fry this is the bacon grease when I bake my Bannock at the end of the baking process I put bacon grease all over it it kind of makes it softer and it makes it a little bit more chewy it's just sitting there now I don't I'm not using it today so with the recipe the more you make it the easier it gets the the less you'll have to measure I don't measure anymore but what I do do is I measure all my flour all my ingredients my dry ingredients I mix it in the ball first so I tend to use a lot of baking powder compared to other recipes it does make your bag a little bit fluffier and that and that's why I use the sugar and salt older ladies when they taste your Bannock they'll be like oh you put too much baking powder I can taste it so that's why I used the sugar and salt the sugar to give it a little sweetness and the salt and just to take a little bit of that sweetness away you don't even have to use salt if you didn't want you so once I have all my dry ingredients I'll mix it up and I'll take a handful from the middle and I'll put it on my cutting board then I make a well see the well they make a well in the bowl and that's what I fill up with warm water you don't want to use you don't want to use cold water it'll make your Bannock very dense and it's harder to work with so what I do is I just fill up the well in my recipe it doesn't call for how much cups of water but I'm thinking maybe a 3/4 cup of water for every cup of flour use and I gradually take a little bit in on each on the sides so like come up with like a sticky paper mache kind of mixture I was joking around one time to a friend of mine and I told her my panics so good I don't even have to turn it flip it it'll flip itself in the oil she didn't believe me and then one time I asked her can you watch my Bannock me to go do something real quick and she's like when I came back she's like oh my god you're bad equipped itself like I told you so after that I put the sticky mixture on the cutting board and I just roll it you'll notice if you have too much flour that it'll be kind of flaky we don't want flaky and that's all there is to it it's very very very very simple I usually turn on my oil as soon as I start mixing my Bannock so by the time I'm done mixing it the oils hot and how I check is I drop in a little bit from my fingers that's a little bit of panic left on my fingers and if it's floating and if it's bubbling it's hot and when I'm making Bannock for my family and my friends I usually use a cup to measure each thing each piece but if other people they cut it in like the sections just with their knife whatever you'd like to do but one of the things that my mother taught me is that if you do cut your Bannock like this don't use a knife to cut a hole in it it's it's it's it looks way better if you just use your fork and and poke it with a fork it that way the air circulates throughout your Bannock more and it's just it looks different so maybe I'll show you I have enough yeah tonight we're having Indian tacos so this is how one looks and then the other one where I use these and if you're making Indian tacos you just take a small I always make sure you dust off your dough first it keeps your oil cleaner so if you'll see here in one we don't have an air bubble by the cut but in this one it's just basically rising all over but this one has air bubbles in it as soon as it's golden-brown you flip it it this oil seems kind of hot to me it very well could be so I did turn it down and you'll notice I'm making holes on each side of the back I want to check some fresh paper towels napkins whatever you have on hand sometimes if I don't have napkins or paper towels I will use a coffee filter and there you have it how to make rye panic