Traditionally, bannock is baked in an oven, fried in oil or roasted over a fire then served as a side with the meal. It has origins from the Scotland Shetland Islands and was introduced to Canada during colonization, becoming a staple in most Indigenous houses during times of rations. Modern-day bannock is way too delicious to only be featured as a side dish! It’s quite versatile, which is why it pairs well with hotdogs to create these fried bannock dogs. This is a family favourite for dinner and is also popular for parties and potlucks. That said, once you show up to a celebration with bannock dogs, be prepared to become the official “Bannock Dog Maker” of your group, because everyone will ask you to make them again and again!
Related: Three Simple Ways to Cook Bannock
ingredients
Bannock dough
Assembly
To serve
directions
Milk can also be substituted with additional water for this recipe.
To make the bannock dough, in a large bowl add all purpose flour, baking powder, salt and sugar and mix until combined.
Add milk and water to the bowl and mix together with a fork until the dough begins to stick together. Then, with your hands, knead dough in the bowl until dough forms a ball. Let it rest and allow it to rise for 5 minutes.
Prepare your work surface by coating it with 1 teaspoon of oil so bannock doesn’t stick to it.
Once dough has risen, cut it in half and roll out half on the prepared surface to ¼-inch thickness. Slice dough into 6 sections.
Place hotdogs on the bannock dough, and fold the ends of the dough over the tips of the hotdog. Take one side of the dough along the hotdog and fold it over then bring the opposite side over to cover the rest of the hotdog. Roll along the counter and with hands to seal the hotdogs in the bannock dough. Repeat steps 4 and 5 with remaining bannock dough and hotdogs.
Add oil to a large pan or skillet and heat over medium-high heat or to about 300ºF.
Once oil is hot, add bannock dogs to the pan 1 at a time, spacing them out by at least 1-inch to give them space to expand. Cook the bannock dogs for about 1 minute per side until big and golden brown. You’ll likely need to cook bannock dogs in a few batches, and each batch should take about 5 minutes.
Line a plate with paper towel and place fried bannock dogs on it once cooked, allowing the paper to absorb any excess oil. Let the dogs rest for about 5 minutes before serving as they are very hot. Enjoy with ketchup and mustard!
