Bannock (Indigenous Canadian Fry Bread)

About This Recipe

Bannock is a flatbread with a complex and layered history in Canada. The word comes from Scottish Gaelic, and the bread was introduced to Indigenous peoples through fur trade contact with European settlers in the 18th century. Indigenous communities adapted it using available ingredients and their own cooking methods — frying it in a pan over an open fire, baking it in a Dutch oven, or wrapping it around a stick. It has become deeply associated with Indigenous Canadian food culture and is embraced as a comfort food, served at community gatherings and pow-wows.

Ingredients

Serves 4

• 300 gplain flour
• 2 tspbaking powder
• 1 tspsalt
• 2 tbspbutter(melted)
• 200 mlmilk or water
• 2 tbspvegetable oil(for frying)

Instructions

1. 1

   Mix dough

   Mix flour, baking powder and salt in a bowl. Add melted butter and milk (or water). Stir until a soft dough forms — do not overwork.

2. 2

   Shape

   Shape into a rough disc about 2cm thick.

3. 3

   Fry or bake

   Heat oil in a cast iron skillet over medium heat. Cook bannock 8–10 minutes per side until golden brown and cooked through. A skewer should come out clean. Alternatively, bake at 190°C for 20–25 minutes.

   Don't overwork the dough — the less you handle it, the more tender the result.

4. 4

   Serve

   Serve warm with butter and jam, or alongside stews.

Variations

• •

  Add 2 tbsp sugar and a handful of berries to the dough for Sweet Bannock.

• •

  Fold in grated cheddar and dried rosemary for a savoury Cheese & Herb version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten fresh and warm. Keeps wrapped at room temperature 1 day.

Frequently Asked Questions