Bannock, a quick biscuit–type bread, is a specialty of aboriginal cooks throughout North America, including in Nunavut. For the fluffiest results, toss the ingredients together as few times as possible. When cooking, use two spatulas to turn – one to lift and the other to support – to keep the hot oil from splashing. Enjoy bannock with tea, or serve with soup or stew to soak up the juices.
- Portion size 10 servings
- Credits : Canadian Living Magazine: January 2012
Ingredients
Method
Don't miss our recipe video where we walk you through each step of this Bannock recipe >>In bowl, whisk together flour, baking powder and salt. Make well in centre; pour in milk and water. Toss with fork just until soft, slightly sticky dough forms.
Turn out onto floured surface; with floured hands, press into 8-inch (20 cm) circle.
Meanwhile, pour enough oil into cast-iron or heavy skillet to come 1/2 inch (1 cm) up side; heat over medium heat. Fry dough, turning once, until puffed and golden, and tip of knife inserted in centre comes out clean, about 8 minutes.
To serve, cut into 10 pieces.
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 211 mg
- Sugars 1 g
- Protein 3 g
- Calories 147.0
- Total fat 6 g
- Potassium 48 mg
- Cholesterol 1 mg
- Saturated fat 1 g
- Total carbohydrate 20 g
%RDI
- Iron 9.0
- Folate 23.0
- Calcium 5.0
- Vitamin A 1.0
