While its origin may never be known for sure, no one can deny that bannock is deeply entrenched in Canada’s culinary history. Take this recipe from an elder of Nuu-chah-nulth tribe from Tofino, BC, then decide your cooking method. Here’s how to bake a loaf of bannock in the oven, barbecue it in a skillet until golden and cook it over a campfire wrapped around a stick.
Like this recipe? Why not see more Canadian First Nations Recipes to Make for National Indigenous History Month?
ingredients
directions
Bannock is best hot and fresh. Enjoy with lots of Canadian butter.
In large bowl, mix together flour and baking powder; stir in milk and oil. Stir just until dough comes together (do not overmix).
For baking the bannock, place dough in greased ovenproof loaf pan or casserole dish. Bake in 400°F oven until golden, about 30 minutes.
For barbecuing, place dough in well-oiled cast-iron skillet. Cook on grill at 400°F over indirect heat for 20 to 25 minutes, or until golden. If you want a nice crust all over, turn bannock and cook for a few more minutes. For individual biscuits, separate dough into fist-sized balls and arrange close together in skillet. Cook as above.
For making the bannock over open flame, find a solid stick thick enough to hold the bannock but not too heavy. Remove the inner and outer bark at one end where the bannock will go. Hold that end over the fire until it’s hot but not burnt. That will help the bannock cook from the inside out, and eliminate any germs. Slice off a piece of dough and roll it between your hands to form a long rope-like shape. Wrap it around the de-barked end of the stick. Hold the bannock over coals, turning until golden, about 10 minutes.