Bannock
Bannock is a simple pan-fried or baked flatbread inspired by Indigenous culinary traditions across North America, adapted over generations using flour, fat, and a quick leavener. It comes together in minutes with no yeast or proofing, giving a golden, slightly crisp crust and a soft, dense interior perfect alongside stews or topped with butter and jam.
By YumYum Editorial · Indigenous & First Nations Inspired
Prep: 10 min · Cook: 20 min · Total: 30 min · Serves 4
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons lard or cold butter, cubed
- 3/4 cup warm water or milk
- 2 tablespoons neutral oil or extra lard, for frying
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cut the lard or butter into the flour mixture with your fingers or a fork until it resembles coarse crumbs.
- Pour in the warm water or milk gradually, stirring with a fork until a soft, slightly sticky dough forms. Do not overwork.
- Turn the dough onto a lightly floured surface and knead gently 4-5 times, just until it holds together.
- Pat or roll the dough into a round about 3/4-inch thick.
- Heat the oil or lard in a heavy skillet over medium heat. Fry the bannock 6-8 minutes per side, until deeply golden and a skewer inserted in the center comes out clean.
- Transfer to a wire rack, let rest 5 minutes, then slice into wedges and serve warm.