Tested till perfect Bannock
Bannock
Photography By Jeff Coulson

Bannock

Bannock, a quick biscuit–type bread, is a specialty of aboriginal cooks throughout North America, including in Nunavut. For the fluffiest results, toss the ingredients together as few times as possible. When cooking, use two spatulas to turn – one to lift and the other to support – to keep the hot oil from splashing. Enjoy bannock with tea, or serve with soup or stew to soak up the juices.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: January 2012

Recipe4 out of 5 based on 34 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 5 minutes
  • Total time 15 minutes
  • Portion size 10 pieces

Ingredients

  • 2 cups 2cupsall-purpose flour
  • 1 tbsp 1tbspbaking powder
  • 1/2 tsp 1/2tspsalt
  • 1/2 cup 1/2cupmilk
  • 1/2 cup 1/2cupwater
  • vegetable oil, for frying
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Preparation

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In bowl, whisk together flour, baking powder and salt. Make well in centre; pour in milk and water. Toss with fork just until soft, slightly sticky dough forms.

Turn out onto floured surface; with floured hands, press into 8-inch (20 cm) circle.

Meanwhile, pour enough oil into cast-iron or heavy skillet to come 1/2 inch (1 cm) up side; heat over medium heat. Fry dough, turning once, until puffed and golden, and tip of knife inserted in centre comes out clean, about 8 minutes.

To serve, cut into 10 pieces.

Nutritional Information Per piece: about

cal 147 pro 3g total fat 6g sat. fat 1g
carb 20g dietary fibre 1g sugar 1g chol 1mg
sodium 211mg potassium 48mg

% RDI:

calcium 5 iron 9 vit A 1 folate 23
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