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Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the dough hook, mix the yeast into 2 cups of lukewarm water. Let sit for 5 minutes to activate the yeast, then add the flour, salt, sugar and oil. Start the mixer on low speed and combine until a homogeneous mixture forms.
Let the mixture sit in the bowl and rise at room temperature until it expands to double the size, 40-60 minutes. It will be very soft.
Lightly oil your hands and portion the dough into six equal pieces. Drop the pieces onto the prepared sheets and lightly press down with your fingers to create a uniform height—about 2 inches. Cover the sheets with a slightly damp towel and let proof for 30 minutes.
While the bannock is proofing, preheat the oven to 400°F. Bake the bannock until golden brown, about 20-25 minutes. (Alternatively, if you prefer to fry the bannock, heat some canola oil to 350°F in a deep pan or deep fryer. Drop in pieces of dough and fry until lightly browned.)