Fried Bannock is a beloved traditional bread of the Inuit and other Indigenous peoples of North America. It’s a simple yet hearty bread that has been made for generations, often cooked over an open fire or fried for a deliciously crisp exterior and soft, fluffy interior. This recipe features basic pantry ingredients, making it accessible and easy to prepare. Whether served with sweet or savory toppings, or enjoyed on its own, bannock offers a comforting and flavorful connection to Indigenous culinary traditions.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter or fat (lard can be used)
- 3/4 cup water (or milk, depending on your preference)
- Vegetable oil (for frying)
Instructions:
- Mix the Dry Ingredients: In a large bowl, combine the flour, baking powder, and salt. Stir well to ensure the baking powder and salt are evenly distributed throughout the flour.
- Incorporate the Fat: Cut in the butter or lard using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Add Liquid: Slowly pour in the water (or milk) while stirring the mixture with a wooden spoon or your hands. Mix until a soft dough forms. Be careful not to overwork the dough; it should be just combined.
- Form the Bannock: Divide the dough into small rounds or flatten it into one large round, depending on your preference. The dough should be about 1/2-inch thick.
- Warm the Oil: In a spacious skillet, pour in approximately 1/4 inch of vegetable oil and heat it over medium heat. The oil should be hot enough to sizzle when a small piece of dough is dropped in.
- Fry the Bannock: Carefully place the dough rounds into the hot oil. Fry for approximately 2 to 3 minutes per side, or until the pieces are golden brown and thoroughly cooked. Use tongs to turn the bannock and ensure it fries evenly.
- Drain and Serve: Once fried, remove the bannock from the oil and place it on paper towels to drain the excess oil. Serve hot with butter, jam, or any savory topping of your choice.
Conclusion:
Fried Bannock is a versatile and delicious bread that celebrates Inuit and Indigenous culinary traditions. Its crispy exterior and fluffy interior make it perfect for pairing with sweet jams, honey, or savory dishes like stews and soups. Whether enjoyed as a snack or as part of a meal, bannock is a simple and satisfying recipe that brings history and culture to the table.
Traditional Fried Bannock: A Taste of Inuit Heritage
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter or fat lard can be used
- 3/4 cup water or milk, depending on your preference
- Vegetable oil for frying
Instructions
- Mix the Dry Ingredients: In a large bowl, combine the flour, baking powder, and salt. Stir well to ensure the baking powder and salt are evenly distributed throughout the flour.
- Incorporate the Fat: Cut in the butter or lard using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Add Liquid: Slowly pour in the water (or milk) while stirring the mixture with a wooden spoon or your hands. Mix until a soft dough forms. Be careful not to overwork the dough; it should be just combined.
- Form the Bannock: Divide the dough into small rounds or flatten it into one large round, depending on your preference. The dough should be about 1/2-inch thick.
- Warm the Oil: In a spacious skillet, pour in approximately 1/4 inch of vegetable oil and heat it over medium heat. The oil should be hot enough to sizzle when a small piece of dough is dropped in.
- Fry the Bannock: Carefully place the dough rounds into the hot oil. Fry for approximately 2 to 3 minutes per side, or until the pieces are golden brown and thoroughly cooked. Use tongs to turn the bannock and ensure it fries evenly.
- Drain and Serve: Once fried, remove the bannock from the oil and place it on paper towels to drain the excess oil. Serve hot with butter, jam, or any savory topping of your choice.