First, combine flour, baking powder and salt and a large bowl with a spoon, fork, or your fingers.
Make a well in the middle of the dry ingredients by scraping some of the dry ingredients to the side of the bowl.
Pour the milk and water into the well that you have created and use a fork to slowly stir the dry ingredients into this liquid from the edge of the well.
When a sticky dough has been made, turn the dough out onto a surface that has been covered with a generous dusting of flour.
Coat your hands with flour and gently press the dough into a flat, oval shape. It should be approximately 8 inches in diameter when it is the right thickness.
In a heavy skillet, pour vegetable oil in and bring to temperature over a medium heat. Allow the oil to begin bubbling slightly before you proceed.
Transfer the bannock dough from the floured surface and into the skillet.
Allow the dough to fry in the oil for a short period of time, until each side of the dough is golden in color and the dough has puffed up wonderfully. This usually takes about 8-10 minutes.
Check that the dough is properly cooked by inserting a knife into the middle of the dough. If the knife is clean when removed, the dough should be cooked through.