A simple and easy fried bread recipe, Bannock a traditional Indigenous Bread made modern.
Easy Bannock Bread
With the celebration of Canada’s 150th I couldn’t not include one of Canada’s Native Peoples recipes. Without getting into the political surrounding of our not so wonderful treatment of our First Nations, I would like to tell you a bit about the origin of Bannock, this simple fried bread.
Bannock was originally brought to North America by Scottish explorers and traders. Indigenous people in particular Métis adopted bannock in their cuisine in the eighteenth and nineteenth centuries probably after their encounters with Scottish fur traders.
As a result, even today many Métis and aboriginal western Canadians often prepare this dish. In western Canada, bannock is much more associated with native and Métis culture than with its Scottish roots.
With very few ingredients and easy to make Bannock is perfect as an accompaniment with a meal or even for Breakfast. It is often made when camping and it has been used as a staple food for wilderness explorers, trappers, and prospectors for centuries.
A few tips in making this Easy Bannock Bread tasty and something will enjoy often.
Whisk the dry ingredients before adding the oil and water.
Bring the dough together with a fork. Move the Bannock dough to a lightly floured surface and knead only until the dough comes together.
Do not over knead, this is not a yeast dough, and will be a little sticky, so therefore extra flour is not needed.
Break off pieces of dough and flatten with the palm of your hand. Fry in hot oil on medium heat until golden brown and then turn to brown on the other side. Drain on paper towels. Eat warm or room temperature. Enjoy!
Bannock
Happy 150th Canada, more Happy Birthday Recipes to enjoy!
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- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 3/4 cup water
- vegetable oil for frying
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In a large bowl whisk together flour, salt and baking powder.
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Add olive oil and whisk together with a fork, gradually add water and stir until almost holds together. Move to a lightly floured surface and gently knead about 10 times just until the dough comes together. (will be sticky)
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Divide into 5 balls and flatten with the palm of your hand. Fry in hot oil on medium heat (enough to cover the bottom of a medium frying pan). Until golden brown on both sides (and cooked on the inside). Drain on paper towel lined plate and eat warm or at room temperature. Enjoy!
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** Do not cook on too high a heat or they will only cook on the outside.
Trekkiechiq says
I’ve always brought this camping or ice fishing. We wrap it around hotdogs or stuff it with marshmallows and cook it over a fire.
Rosemary says
Hi Veronica, what great ideas, I’m going to have to try it with marshmallows. Thanks have a great weekend.
Terry Arsenault says
Hello
I’m looking for a recipe I lost many years ago. It’s a RAGU made in a traditional manner. It’s the type described as what was an all-day effort, on holidays and such when the family all gathered together and made this dish. If I was to describe it’s main features, someone may recognize it and share the recipe. Here goes: along with the onions and garlic goes in different types of meat: sausage, short ribs, etc. and each meat is sort of deglazed. When the meat starts to ‘catch’ in the pan, drops of wine helps to loosen it until all the meat has ‘melted’ into the sauce. Some of the meats use red wine, while the other meats use white wine. Tomato sauce is introduced into the mix at some point and the result is amazing. Mostly served spooned on any kind of pasta. First time I made it, the neighbour’s kids who usually don’t finish their dinner, scooped up all the sauce they could, even passing up dessert in order to eat more of this sauce. If anyone knows this recipe, please pass it on to me.
Rosemary says
Hi Terry, I am asking friends and family about this recipe and I will keep you posted, sorry for the late response.
Franz says
From the Caribbean. We make something very similar called bakes. The ingredients and method is basically the same though this can vary slightly from island to island. It is mostly served for breakfast with salted cod (salt fish).
Rosemary says
Hi Franz, thanks for sharing, they sound perfect with salted cod. Have a great week.
Ilze says
Tried this recipe and turned out amazing with the first time. Easy done on a camping trips as well. Thanks for the recipe.
Rosemary says
Hi Ilze so glad you liked it and your welcome. Have a wonderful Sunday.
Rebecca says
I’ve been searching for a good bannock recipe. These were amazing! Thanks for sharing the nutrition info too. (It really helps with making yummy homemade food while calorie counting)
Rosemary says
Hi Rebecca, thanks so glad you like it.
Ann says
How interesting, I am going to try this with dinner tonight. Thank you.
Rosemary says
Thanks Ann I hope you enjoy it.