📝 About This Recipe
Bannock is a cornerstone of Indigenous North American cuisine, a resilient and versatile flatbread that tells a story of survival and community. This version yields a beautifully crisp, golden-brown exterior with a soft, pillowy center that is perfect for tearing and sharing. Whether fried in a skillet or baked over an open flame, its subtle buttery flavor and comforting aroma make it an essential starter for any gathering.
🥗 Ingredients
Dry Ingredients
- 3 cups All-purpose flour (sifted for a lighter texture)
- 2 tablespoons Baking powder (ensure it is fresh for maximum lift)
- 1 teaspoon Sea salt (fine grain)
- 1 tablespoon Granulated sugar (optional, for a hint of sweetness and browning)
Wet Ingredients
- 1/4 cup Unsalted butter (cold and cubed)
- 1 1/2 cups Warm water (roughly 100°F/38°C)
- 2 tablespoons Whole milk (adds richness to the crumb)
Frying & Finishing
- 1/2 cup Lard or Vegetable oil (for shallow frying)
- 1 pinch Flaked sea salt (for garnish)
- 2 tablespoons Wildflower honey (for drizzling)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, baking powder, sea salt, and sugar until thoroughly combined.
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2
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs with a few pea-sized pieces remaining.
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3
Make a well in the center of the dry ingredients and pour in the warm water and milk.
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4
Using a wooden spoon or your hands, gently stir the mixture starting from the center and moving outward until a soft, slightly sticky dough forms. Do not overmix.
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5
Turn the dough out onto a lightly floured surface. Knead very gently only 8-10 times—just enough for the dough to hold its shape. Over-kneading will result in a tough bread.
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6
Pat the dough down into a large circle about 1 inch thick. You can leave it as one large loaf or cut it into 8 individual wedges or rounds.
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7
Use a fork to prick the surface of the dough all over; this allows steam to escape and ensures an even rise.
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8
In a heavy cast-iron skillet, heat the lard or vegetable oil over medium heat until it shimmers (approximately 350°F/175°C).
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9
Carefully lay the dough into the hot oil. If cooking a large single loaf, lower the heat slightly to ensure the center cooks before the outside burns.
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10
Fry for about 6-8 minutes on the first side until deep golden brown and the edges look set.
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11
Carefully flip the bannock using two spatulas to avoid splashing hot oil. Fry the second side for another 5-7 minutes.
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12
Tap the center of the bread; it should sound hollow when fully cooked. Remove from the skillet and drain on a wire rack or paper towels.
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13
While still hot, sprinkle with a touch of flaked sea salt and allow to rest for 5 minutes before slicing.
💡 Chef's Tips
Handle the dough as little as possible; the less you work it, the fluffier the interior will be. If the dough is too sticky to handle, add flour one tablespoon at a time until manageable. For a traditional campfire experience, wrap the dough around a clean hardwood stick and roast over embers. Ensure your baking powder is fresh by dropping a pinch in hot water; if it bubbles vigorously, it’s good to go. Use a cast-iron skillet if possible, as it provides the most consistent heat for a perfect crust.
🍽️ Serving Suggestions
Serve warm with a generous dollop of whipped salted butter and wild berry jam. Pair with a hearty bison or venison stew for a complete traditional meal. Drizzle with wildflower honey and a sprinkle of cinnamon for a sweet appetizer variation. Use as a base for 'Indian Tacos' by topping with seasoned ground meat, shredded lettuce, and sharp cheddar. Serve alongside a hot cup of cedar tea or black coffee.