Bannock

Bannock IMAGE Image by: Bannock IMAGE Author: Canadian Living

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.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: January 2012

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup water
  • vegetable oil for frying

Method

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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 facts Per piece: about

  • Fibre 1 g
  • Sodium 211 mg
  • Sugars 1 g
  • Protein 3 g
  • Calories 147.0
  • Total fat 6 g
  • Potassium 48 mg
  • Cholesterol 1 mg
  • Saturated fat 1 g
  • Total carbohydrate 20 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 23.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Bannock

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