Bannock is a common food in all three of our northern territories as well as the far north of the prairie provinces. It’s popularity was born out of necessity, but it remains a common food today. Bannock is a type of biscuit or bread made with all products that were easily transported. The First Peoples could have what they needed to make bannock in their pack when they were out hunting or trapping and could make this quick and filling meal over the fire.
Different regions have slightly different methods or ingredients for making bannock so it will taste a little different everywhere you go. Most traditional bannock will have lard, but we found a recipe with a more common substitution so you can try this delicious treat.
Make Bannock in Your Own Home
While traditionally made outdoors over a fire, you can still try out the recipe in your own home. If you want to be adventurous, try making these in a cast iron skillet over an outdoor fire!
Photo by Amy Whynot
Bannock - A Northern Favourite
- 3 cups flour
- 3 Tbsp. baking powder
- 1/2 tsp. salt
- 2 cups hot water
- 1 Tbsp. oil
Mix dry ingredients well.
Slowly add the hot water, gently stirring. (DO NOT KNEAD.)
Let stand for 10 minutes.
On a floured surface, press out the dough.
Cut dough into “pucks.” The mouth of a drinking glass works well for this.
Heat oil in a pan on medium-high heat.
Fry evenly on both sides until golden brown.
Serve with butter and/or jam and enjoy!
Bannock is deeply ingrained in indigenous culture and history, and there are many different variations of it, depending on who you talk to. You can try this recipe we provided and search out some others. Deep fried bannock is another tasty twist on this food staple.
This article has been written by homeschooling staff writers of The Canadian Schoolhouse (TCS). Enjoy more of our content from TCS contributors and staff writers by visiting our Front Door page that has content on our monthly theme and links to all our content sections.