Bannock did not originate with the indigenous people of North America, but it was embraced by them. It’s a simple and hearty flat bread of Scottish origins, that is super easy to make and travels well. And it’s surprisingly tasty.
There are many ways to prepare it, but in this case we’ll follow a local First Nations recipe that uses berries. We’ll use traditional Saskatoons which grow wild in our area. They add a nice subtle sweet note to the otherwise savoy dough. But in the end nearly any berry will do.
First the ingredients:
3 cups flour.
1½ tsp baking powder.
½ tsp salt.
¼ cup of fat (shortening, lard or butter).
1¼ cups of warm water.
A handful of berries (optional).
Yup, that’s all you need. This will make enough Bannock for four.
Now on to cooking it (it’s a real tough one so pay attention):
Mix all dry ingredients together.
Make a well in the centre of the flour and add fat.
Pour water on top of the fat.
Blend mixture together with your hands until well mixed.
Divide the dough and roll into long strands.
Coil around a green stick (from a leaf tree and not an evergreen).
Cook over hot fire until golden brown.
This recipe can be changed as you see fit and instead of berries you can add other things like chocolate chips, shredded meat, cheese and so on. Nearly anything works well. Or you can omit the berries altogether and make it plain.
Bannock, also called Fry Bread or Indian Bread, is a good accompaniment to a Cowboy Dinner and we enjoy serving it that way. A thick steak, beans and Bannock, all cooked over a fire – yummy!
We like our Bannock formed into a coil wrapped around a stick. However, you can shape it into thin cakes too. Just don’t make them too thick or they will be doughy inside. You can also cook them in a greased frying pan or in an oven, but we prefer over a fire.
Check out this post…
Genealogists don’t let the truth get in the way of a good story.
If you wish more information, by all means contact us!
Date: August 2012
Location: Calgary Alberta.