Britons have baked bannock at least since the time of the Druids (who avoided bad luck by never kneading the dough counterclockwise). Brought to North America by early settlers, it soon became a staple for First Nations peoples across the continent. And everyone makes it with what they have at hand; ingredients include cornmeal, flour, rolled oats and wheat bran, lard or shortening, eggs, blueberries, molasses or sunflowers.
In the May 2003 issue of Canadian Living, Cree writer Terrance Armstrong shares his memories of eating bannock as a child, and explains how this simple staple became a symbol of security and survival. We asked readers to submit their favourite bannock recipe, memory or family legend, and below is a selection of responses.
Terrance Armstrong's Bannock Recipe:
2 cups (500 mL) flour
2 tbsp (25 mL) each baking powder and granulated sugar
1/4 tsp (1 mL) salt
3/4 cup (175 mL) water (approx)
In bowl, whisk together flour, baking powder, sugar and salt; add water and press together into shaggy dough (if necessary, add more water, 1 tbsp/15 mL at a time).
With hands, form dough into 3-inch (8 cm) rounds, about 1/2-inch (5 mm) thick.
To fry: In greased large skillet, cook over medium heat, turning once and occasionally pressing down on patties with spatula, until golden brown, about 4 minutes per side.
To bake: On parchment paper–lined or greased baking sheet, bake in centre of 425°F (220°C) oven until lightly browned, about 20 minutes.
Makes 8 patties.
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