Just Like Grandma’s Bannock

Food Network Canada

Bannock is a traditional pan-fried bread adopted into the Native North American cuisine in the eighteenth century from the Scottish fur traders’ “griddle scones.” From Where People Feast: An Indigenous People’s Cookbook, published by Arsenal Pulp Press.



cup all-purpose flour
1 ½
cup lukewarm water (105°F/41°C)
1 ½
tsp salt
2 ¼
tsp white sugar
Tbsp canola oil
tsp instant yeast
Canola oil (for frying)


Step 1

In a large bowl, add flour and make a hole in the center.

Step 2

In a separate bowl, combine water, salt, sugar, 1 tbsp canola oil, and yeast, and stir. Pour into the hole in the flour and mix together by hand to form dough.

Step 3

Turn dough onto a lightly floured surface and knead for 10 minutes. Place dough in a sealed container or covered bowl and let rise at room temperature for 2 hours.

Step 4

On a lightly floured surface, roll out dough to a 1/2-in (1-cm) thickness, then cut into 2 1/2-in (6 1/2-cm) squares (for large bannock, cut into 4-in (10-cm) squares. For medium bannock, cut in 3-in (8-cm) squares.).

Step 5

In a large frying pan on high, heat 2 in (5 cm) of oil. As soon as the square of dough is dropped into the hot oil, turn it 3 times so that it puffs up evenly. Repeat with several pieces at a time and fry until golden brown for 3 minutes on each side until all the dough has been fried.

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