In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, salt, pepper, garlic powder, chopped rosemary, and Parmigiano Reggiano and make a well in the centre. Pour the melted butter and 1 ½ cups of warm water into the well and stir just until a loose dough forms. If needed, add more water.
Dust a clean work surface with flour, dump the dough out, and knead five or six times or until the dough is a little more manageable, adding a scattering of flour as needed.
Divide the dough into 12 equal portions and flatten into two centimeter thick rounds.
Heat a cast iron skillet or frying pan over medium heat and add enough canola oil to coat the bottom of the pan. When hot, fry the bannock a few at a time for three to four minutes per side or until deep golden brown. If your pan starts to look a little dry, add a bit more oil and allow it to heat up before frying more bannock.
Allow the bannock to cool slightly and enjoy butter.