Here’s a pretty (soft, golden, and slightly crisp) bannock recipe — a traditional Indigenous-style bread that’s simple, beautiful, and delicious whether you bake or fry it.
Pretty Bannock Recipe
Ingredients:
2 cups all-purpose flour (or a mix of white + whole wheat for color)
1 tbsp baking powder
½ tsp salt
2 tbsp sugar (optional, for a touch of sweetness)
2 tbsp butter, lard, or oil (softened or melted)
¾ cup warm water or milk (add a bit more if dough feels dry)
Optional:
1 tbsp honey or maple syrup (for a golden glaze or sweetness)
A sprinkle of oats or sesame seeds on top before baking
Instructions:
1. Mix dry ingredients
In a large bowl, combine:
Flour
Baking powder
Salt
Sugar (if using)
Whisk lightly to blend.
2. Add fat
Rub in the butter (or stir in melted fat) until the mix looks crumbly, like coarse sand.
3. Add liquid
Pour in warm water or milk gradually, stirring gently with a fork until a soft dough forms.
Don’t overmix — bannock likes a light touch!
4. Shape
Turn dough onto a lightly floured surface.
Gently pat into a round about ¾ to 1 inch thick.
You can also shape into small rounds for mini bannocks.
Cooking Options:
A. Frying (crispy edges)
Heat a cast iron pan with a few tablespoons of oil or butter over medium heat.
Place dough in pan and cook 5–7 minutes per side, until golden and puffed.
If thick, reduce heat and cover to help cook through.
B. Baking (soft and golden)
Preheat oven to 400°F (200°C).
Place dough on a parchment-lined baking sheet or in a greased cast-iron pan.
Bake 20–25 minutes, until golden brown on top and sounds hollow when tapped.
Optional Finishes:
Brush with honey-butter glaze (1 tbsp melted butter + 1 tsp honey) for a glossy look.
Sprinkle coarse sugar or oats before baking for a rustic “pretty” finish.
Serve with: jam, soup, stew, or butter and tea.
Tips:
For a fluffier bannock, don’t knead too much — just bring it together.
To make it campfire-style, cook on a hot flat rock or wrapped around a stick over coals.
For sweet bannock, add raisins or berries before cooking.
