Bannock
Bannock, from above
VegCanada

Bannock

A quick skillet bread that First Nations and Métis cooks made their own. Golden, soft and great warm.

30 minTime
5 gProtein each
mildSpice
Fur trade bread2 chapters · 1 min read

Make it your way

Grandma's wayA quick skillet bread of flour, baking powder and water.
The original
275kcalsame
5 gproteinsame
1 gfibresame
30minutessame

Bannock.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)2½ cups
Baking powder1 tbsp
Salt¾ tsp
Butter3 tbsp, cold, or lard
Waterabout 1 cup
Cooking oil (vegetable oil)for the pan

Method

4 steps
  1. 1Mix flour, baking powder and salt, then rub in the butter.
  2. 2Add water gradually and stir to a soft dough. Knead a few times only.
  3. 3Pat into a 2 cm round and cook in an oiled heavy skillet over medium low heat, covered, 10 to 12 minutes a side.
  4. 4Cut into wedges and serve warm.
Serve it like this

Cut into wedges and serve warm with butter and jam, or alongside soups and stews.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Bannock: a bread or rice, a side, something to drink and something sweet.

With a main Soupe aux pois180 min
With a main Chili con carne75 min
On the side Aloo gobi35 min
On the side Paruppu usili40 min
To drink Masala chai10 min
Something sweet Date squares60 min
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