Canadian Native American Bannocks

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Last Updated on November 13, 2019 by Chef Mireille

Canadian Bannock, Canadian Fry Bread, Native American BreadToday #FoodoftheWorld is going to Canada. While much of their traditional cuisine is French inspired, they also have a large Native American/aboriginal community and this is the cuisine I chose to represent Canada. I recently showed you how to make Navajo Fry Bread and here is another type of Fry Bread that is made by the Canadian Native Americans.

Many people associate Bannocks with the Scottish. But the Native American communities of Canada also have their own version of bannocks. Some say that Scottish fur traders introduced Bannocks to the First Nation aboriginal community of Canada, however the truth is that the First Nation were eating bannocks long before the Scottish arrived, however when the Scottish fur traders introduced them to flour, the Canadian bannock recipe was adjusted. The main difference between Canadian and Scottish bannocks is that the Scottish version uses oatmeal, while the Canadian aboriginal version uses flour. The traditional Canadian version was made with cornmeal and a kind of flour made from ground turnip bulbs, however, after their introduction to wheat flour, the Canadian recipe was adjusted.

Bannocks have become very popular in modern Canadian cuisine and now you can find bakeries that offer many different flavors of bannocks, but for today’s recipe I stuck with the traditional version.

Canadian Bannocks

Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: Serves 8

Ingredients:

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup milk
  • 2 tablespoons oil (traditionally, lard will be used)

In a large bowl, combine flour, salt and baking powder.

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Add milk and mix until just combined. At first, the dough will seem dry, but keep on mixing and it will come together into a soft scone-like dough.

Heat a cast iron skillet with the oil. Using a pastry brush, brush the oil up the sides of the pan.

Transfer dough to skillet and using an oiled rubber spatula, spread in an even layer. Take the pan off the heat while you are doing this. Cook on medium low heat for 5 minutes. The top will be puffy.

Canadian Bannock, Canadian Fry Bread, Native American Bread
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4 from 1 vote
SAVE THIS RECIPE

Canadian Native American Bannocks

Prep Time5 mins
Cook Time15 mins

Ingredients

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup milk
  • 2 tablespoons oil traditionally, lard will be used

Instructions

  • In a large bowl, combine flour, salt and baking powder.
  • Add milk and mix until just combined. At first, the dough will seem dry, but keep on mixing and it will come together into a soft scone-like dough.
  • Heat a cast iron skillet with the oil. Using a pastry brush, brush the oil up the sides of the pan.
  • Transfer dough to skillet and using an oiled rubber spatula, spread in an even layer. Take the pan off the heat while you are doing this. Cook on medium low heat for 5 minutes. The top will be puffy.
  • Flip and cook on the other side another 5-10 minutes, until browned on under side.
  • Serve drizzled with honey.

Notes

Although not traditional, I used 1/2 whole wheat flour to add some fiber.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
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Flip and cook on the other side another 5-10 minutes, until browned on under side.

Bannock -edit

Serve drizzled with honey.

Notes:

Although not traditional, I used 1/2 whole wheat flour to add some fiber.

The bread has more of like a scone or biscuit consistency, but not flaky. This bread reheats well…an advantage over the Navajo version.

Canadian Bannock -edit

Canadian Bannock, Canadian Fry Bread, Native American Bread
Print Recipe Pin it for later!
4 from 1 vote
SAVE THIS RECIPE

Canadian Native American Bannocks

Prep Time5 mins
Cook Time15 mins

Ingredients

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup milk
  • 2 tablespoons oil traditionally, lard will be used

Instructions

  • In a large bowl, combine flour, salt and baking powder.
  • Add milk and mix until just combined. At first, the dough will seem dry, but keep on mixing and it will come together into a soft scone-like dough.
  • Heat a cast iron skillet with the oil. Using a pastry brush, brush the oil up the sides of the pan.
  • Transfer dough to skillet and using an oiled rubber spatula, spread in an even layer. Take the pan off the heat while you are doing this. Cook on medium low heat for 5 minutes. The top will be puffy.
  • Flip and cook on the other side another 5-10 minutes, until browned on under side.
  • Serve drizzled with honey.

Notes

Although not traditional, I used 1/2 whole wheat flour to add some fiber.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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