Description
Traditional Fried Bannock is a simple, crispy, and golden treat that connects you to the heart of Inuit heritage. This easy-to-make recipe combines pantry staples to create a warm and comforting dish, perfect for any meal or occasion.
Ingredients
Scale
- 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.
Notes
- Make it Vegan: Substitute butter or lard with plant-based alternatives like coconut oil or vegetable shortening.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a skillet for the best texture.
- Freezing Tip: Freeze cooked bannock in a sealed container for up to one month. Reheat in the oven or on a stovetop.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indigenous Canadian