Traditional Indigenous Bannock Recipe
Traditional Indigenous Bannock Recipe
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Portions / Servings
4
Temps de préparation / Prep time
15 min.
Temps de cuisson / Cooking time
10 min.
Bannock, a traditional bread deeply rooted in Indigenous customs, is a staple of boreal cuisine. Simple to prepare, this recipe dates back centuries, passed down by Indigenous peoples who adapted it to the ingredients available in their environment. Light and flavorful, bannock pairs beautifully with sweet toppings—such as maple syrup or wild berries—or with savory dishes like grilled meats or hearty soups. Each bite embodies the richness of First Nations culinary heritage, a celebration of Quebec’s natural resources.
Daniel Picard
Ingrédients / Ingredients
-
2 cups bread flour (or all-purpose flour)
- 1 tsp salt
-
1 tsp baking powder*
- 2 tbsp butter or lard
-
3/4 cup water or milk
Instructions/ Directions
Mix the dry ingredients: In a large bowl, sift the flour, baking powder, and salt.
Add the fat: Incorporate the butter or lard into the flour by crushing it with a fork or your hands until the mixture has a sandy texture.
Add the liquid: Slowly pour in the water or milk, gently mixing until the dough starts to come together. Do not overwork the dough.
Lightly knead: On a clean surface, knead the dough briefly, just until it becomes smooth.
Shape the bread: Form a ball or a disk about ¾ inch (2 cm) thick. You can also shape small individual portions.
Pan-frying: Heat a skillet over medium heat. Place the bannock in the skillet (no extra fat needed). Cook each side for about 5-7 minutes, until golden and crispy.
If you prefer to bake the bannock, preheat the oven to 375°F (190°C) and bake for 20-25 minutes, until the surface is golden brown.
You can also wrap pieces of dough around sticks and cook them over hot embers for about 8 minutes, or until golden brown.
Serve: Once cooked, serve the bannock warm with maple syrup, jam, or alongside savory dishes such as fish or grilled meat.
Note
For maple-flavored bannock, add 2 tbsp maple sugar.
*Note that baking powder was not traditionally used in bannock, but it will add volume to the dough, making it less dense and more pleasant to eat.