Bannock (Scottish Skillet Bread)

1. In a medium bowl, mix the flours, powdered milk, baking powder, and salt.
2. Add the shortening and cut the fat into the dry ingredients until the mixture resembles coarse breadcrumbs. (If you will be taking this mix traveling with you, you can make this dry mix ahead of time and store it in a sealed plastic bag or container until you are ready to make your bread.)

To Prepare The Bread

1. Grease a 9-inch cast iron skillet and warm it over the fire coals (or stove on medium heat). (Your goal is to get the pan hot enough that the batter will sizzle when it hits the pan, but not so hot that the oil is smoking.)
2. Add some water to your dry bread mixture and mix just until a very thick batter forms.
3. Place the better into the warm skillet and press it to roughly 1 inch thick.
4. Cook the bread for 10-15 min. Once the bottom is a dark golden and the top of the batter is starting to dry out, flip the loaf.
5. Bake the loaf on the second side for 10-15 minutes. (If your bannock takes any less than 10 minutes to bake on a side before the crust starts to burn, then your heat is too hot and the outside is cooking faster than the inside. Move your pan to a cooler section of coals.)
6. Remove the pan from the coals and let the bread cool for 5-10 minutes before serving.