I make bannock as the bread portions for bigger dinners more than any other type of bread. Like the thread title says, it's all of those things. But before we get to the recipe/some pictures, let's talk a bit about bannock.
What is it?
While bannock has its origins in Scotland, in Canada it's known as a popular Aboriginal food, this is because Scottish settles taught Canada's First Nation's people to make it. FN people didn't exactly have access to flour before European contact, but they had things like dried corn which they would crush into a powder. A common misconception is that bannock has to be fried. This is not true. Frybread != bannock, as the second is traditionally baked.
Tibet's balep korkun is also similar to bannock
Frybread is so goddamn good, but be prepared for a serious case of the 'itis' after you eat it because that's what'll happen. Here's what frybread looks like:
In my own experiences, frybread should be eaten when it is absolutely piping hot because as soon as it gets cold it's far too dense.
Traditionally, it is fried with lard, which is not recommended to those who don't want to be 880 lbs. It should be noted that bannock turns out best when made by someone's kokum (grandma) or Elders who have been making bannock for decades upon decades.
This is easily my favourite recipe:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons baking powder
- 1/4 cup butter, melted
- 1 1/2 cups water
Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork until dough begins to form, then finish by preparing and lightly kneading with hands until you form a smooth ball.
Next you can do a few things. What I do is break it into smaller biscuits and bake them separately. You could also just thin it out and bake it, or fry it on a lightly oiled frying pan until done. If you are baking it, do so at 350 for about 20 minutes or until it's turning a nice golden brown.
If you want to do frybread, fry the individual pieces in about an inch of shortening until delicious and artery clogging.
You can also mix things into bannock, raisins are big around where I live. Putting jam is also a big thing, especially if it's home made. Me, I like mine plain because it's so good.
Here are some images of nice fresh baked bannock:
Currently enjoying a nice hot piece with some steamed cauliflower and a little bit of ribs from last night. Enjoy!