Bannock is a traditional Native American food, and one that I grew up with.  It has gotten us through some very cold winters and is great with a small meal of soup and salad, or as an afternoon or late evening snack.  I eat mainly gluten free, but Bannock is one of those things I let myself cheat with.  It’s just too good!

There is a unique history to bannock Bread, and I have found a great write up on Food Bloggers of Canada to share with you:

Who doesn’t love fried bread? It would be hard to find a culture around the world that doesn’t have an archetype that’s devoured right out of the pan, but bannock is iconically Canadian. Beloved by the First Nations peoples, a staple on every Girl Guide camping trip, and a new fixture at restaurants across the country, bannock has become synonymous with Canadian gastronomic institutions.

Like most bread-y fare, there are dozens (nay, probably hundreds) of recipes for bannock, but it’s very simple to prepare. Bannock is an unleavened bread that’s shaped into oval patties and then fried or baked, typically in a cast-iron pan. But it’s bannock’s ability to accommodate any type of edible accoutrement that makes it so delicious. A base made for dessert or breakfast or dinner makes it work with whatever you’re in the mood for.

A BREAD BY ANY OTHER NAME WOULD BE JUST AS FRIED

There are so many names for bannock, it’s hard to keep track. The term bannock itself comes from the Gaelic word bannach, which literally translates to “morsel.” In Old English, the word bannuc was used. There are also several Indigenous terms across the country: in Inuit it’s palauga, the Mi’kmak call it luskinikn, and the Ojibwa say pass the ba’wezhiganag when they want more. Across the United States it’s colloquially known as fry bread.

FROM SCOTTISH STAPLE TO FIRST NATIONS ICON

There’s no definitive date for when bannock landed in Canada. One thing is for certain: the need for sustenance was paramount to the rise of bannock’s popularity. Its high-fat content and the long shelf life of its components were essential to the survival of the early fur traders.

Historians say Scottish fur traders brought the recipe with them in the 18th or 19th centuries to fuel their expeditions. The Scots initially made bannock with oatmeal or peameal and it was almost scone-like. In fact, back in Scotland the term bannock and scone are used interchangeably. The bread was made on a bannock stone placed before a fiery hearth.

Although First Nations peoples adopted bannock, there’s historical evidence indicating that they made a pre-colonial version of it. Known as sapli’l, it was made from ground bulbs of a plant called camas cooked on an open flame, which resulted in a much denser and flatter version than we know today.

The later wheat flour-based version was adopted by the indigenous populations, especially the Métis in Western Canada, and bannock is now an integral part of the culinary culture.

This first recipe is my favorite, and my go to for whipping up a quick batch for an afternoon snack or to have with dinner.  Bannock is a super quick and very satisfying and filling bread to serve with a light meal, a salad, or on its own as a snack.  I’ve heard it once said that “Rich Natives will sometimes add nuts, dried fruit or raisins”.

Traditional Metis Bannock Recipe:

• 2 cups flour (I tend to use half spelt, half white flour)
• 2 tbsp sugar
• 2 tbsp baking powder
• 2 pinches salt
• Enough water to make a thick dough

Mix all ingredients and form into large, thick patties.

Fry on lightly oiled pan, turning when bottom is golden.

If desired, spread with honey or jam, butter or peanut butter.  The kids LOVE this!