“Bannock is a form of bread that served as a staple in the diets of early settlers and fur traders. Most Indigenous nations in North America have some version of Bannock. Inuit call it palauga, Mi’kmaq luskinikn, and Ojibwe ba‘wezhiganag. The word derives from the Gaelic bannach, meaning morsel, which in turn likely came from the Latin panis, which means bread. Bannock is usually unleavened, oval-shaped and flat.
Bannock is a reminder that Indigenous Peoples were forced to eat new foods when the Europeans colonized the land that is now Canada. Many Indigenous peoples were moved off their territories and onto reserves, where they were not able to hunt as they once did. The Canadian government supplied them with rations of things such as flour, lard, sugar and eggs. Bannock became a necessity to prevent starvation on reserves.”
– from The Canadian Encyclopedia
Bannock Bread Recipe
Prior to National Day for Truth and Reconciliation, Chef Godwin, from Covenant House Vancouver, shares his Bannock recipe.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Ingredients
- 2 cups flour (260 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon olive oil or vegetable oil
- ¾ cup water (175 grams)
- vegetable oil for frying
Instructions
In a large bowl, whisk together the flour, salt, and baking powder.
Then add the olive oil and whisk together with a fork. Gradually add water and stir until the dough almost holds together. Move to a lightly floured flat surface and gently knead about 10 times — just until the dough comes together (the dough will be sticky, do not over knead).
Divide into 5 balls and flatten with the palm of your hand. Fry in hot oil (enough to cover the bottom of a medium frying pan) at 350°F/175°C (medium heat) until golden brown on both sides (and cooked on the inside). Line a plate with paper towel and drain the oil on the lined plate. Eat warm or at room temperature.
Enjoy!