Golden, pillowy fried bread with a tender, chewy centre — a staple of Indigenous cuisine across Canada, served sweet with jam or savoury alongside stew.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix flour, baking powder, and salt in a bowl.
-
2
Add oil and warm water gradually, mixing until a soft dough forms.
-
3
Knead gently for 1-2 minutes. Let rest 10 minutes.
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4
Divide dough into 6 portions. Pat or stretch each into a flat round about 1cm thick.
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5
Fry in 3cm of hot oil (180C/350F) for 2-3 min per side until puffed and golden.
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6
Drain on paper towels. Serve warm with jam, honey, or alongside stew.
Did You Know?
While bannock was introduced by Scottish fur traders, Indigenous peoples across Canada adapted it with their own techniques, making it a symbol of resilience and cultural fusion.
Chef's Notes
Equipment Tips
- mixing bowl
- deep skillet or pot
- slotted spoon
Garnishing
honey drizzle
Accompaniments
berry jam, stew
The Story Behind Bannock
Bannock has deep roots in Canadian Indigenous cuisine. Originally introduced by Scottish and Irish settlers, it was adopted and transformed by First Nations, Metis, and Inuit communities using available ingredients. Today it is celebrated as a living symbol of Indigenous culinary heritage and cultural endurance.
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