Bannock is a beloved staple of Prairie cuisine, embodying a rich history that bridges cultures, generations, and communities. While bannock has become synonymous with Indigenous gatherings and celebrations, its origins can be traced to Scottish settlers who brought their version of this simple flatbread to Canada. Over time, bannock was embraced and adapted by Indigenous Peoples, blending European and local traditions into a versatile and cherished dish. Even Queen Victoria herself was said to be a fan, cementing its place in culinary history.
Today, bannock remains a symbol of connection, nourishment, and community, whether enjoyed around a campfire, at a family gathering, or as part of a celebratory feast. Here’s how you can make your own bannock at home.
Simple Bannock Recipe
Ingredients:
- 3 cups all-purpose flour
- 2 tbsp baking powder
- 1 tsp salt
- 2 tbsp sugar (optional, for a slightly sweet bannock)
- 1/4 cup butter or lard (cold and cut into small pieces)
- 1 cup water or milk (plus more if needed)
- Oil for frying (if making fried bannock)
Instructions:
1. Mix the dry ingredients.
In a large bowl, combine the flour, baking powder, salt, and sugar (if using).
2. Cut in the fat.
Add the butter or lard to the dry mixture. Use a pastry cutter, fork, or your fingers to work the fat into the flour until it resembles coarse crumbs.
3. Add the liquid.
Gradually stir in water or milk until the dough comes together. It should be soft but not sticky. Add a little more liquid or flour as needed to achieve the right consistency.
4. Knead gently.
Turn the dough out onto a floured surface and knead it lightly, just enough to bring it together. Over-kneading can make the bannock tough.
5. Cook your bannock.
- For baked bannock: Preheat your oven to 375°F (190°C). Shape the dough into a flat round (about 1 inch thick) and place it on a baking sheet. Bake for 25–30 minutes or until golden brown.
- For fried bannock: Heat about 1 inch of oil in a heavy skillet over medium heat. Divide the dough into smaller portions and shape into flat rounds. Fry each piece for 2–3 minutes per side or until golden and puffed.
6. Serve and enjoy.
Serve your bannock warm with butter, jam, or honey. It’s also perfect as a side to hearty soups and stews.
A Culinary Bridge Between Cultures
Bannock’s evolution from a traditional Scottish bread to a deeply ingrained part of Indigenous culinary heritage speaks to its adaptability and universal appeal. Scottish bannock was originally made with oats and cooked on a griddle, but as it traveled to North America, it transformed to incorporate local ingredients and techniques. Indigenous Peoples embraced bannock, incorporating it into their diets and traditions, where it often became a symbol of resilience and resourcefulness.
Queen Victoria herself reportedly adored bannock, further elevating its status. However, bannock’s true charm lies in its ability to bring people together. Whether you’re sharing it at a powwow, a family dinner, or even a picnic, bannock carries with it the warmth of history and the joy of communal meals.
Tips and Variations
- Sweet bannock: Add dried fruits like raisins, currants, or cranberries to the dough for a sweet twist.
- Savory bannock: Incorporate herbs, cheese, or cooked bacon for a more savory flavor.
- Campfire bannock: Roll the dough into thin strips and wrap them around sticks to cook over an open flame—perfect for outdoor adventures.
A Taste of History in Every Bite
Making bannock is more than just preparing a meal—it’s participating in a tradition that has spanned centuries and continents. Whether you’re paying homage to its Scottish roots, enjoying it as part of Indigenous culture, or simply savoring its comforting flavors, bannock is a reminder of how food can connect us all.
So the next time you whip up a batch of bannock, take a moment to reflect on its rich history and the way it continues to bring people together, one golden, fluffy bite at a time.
Sandals and Parkas 
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