Bannock, part 2

Well, I'm a bigger fan of bannock now.  I am using the following portions for my version (basically reducing the original recipe by six folds):

• 1/2 cup of all-purpose flour
• 1/3 tablespoon of baking powder
• 1/6 teaspoon of salt
• 1 teaspoon of brown sugar
• 1/6 cup of raisin
• Water as necessary to get a certain dough consistency ... maybe 1/3 cup ... not sure how much water actually

I let the dough sit for 4 minutes or so before putting it in a small convection oven.  I baked the dough on a plate with some oil at 170 degrees Celcius for 10 minutes, then flipped the bannock over (the underside was still doughy), and baked for another 5 minutes.

The crust is crunchy.  The inside is soft.

Maybe I should bake at a lower temperature for a bit longer for a softer crust?

Now ... I gotta figure out how to bake this bannock in a pot over my hobo stove.