Total Time
1hr
Prep 15 mins
Cook 45 mins

A family recipe. Items can be substituted depending on diet. My uncle used margarine instead of lard. My aunt prefers can milk instead of quart milk. It can be thrown in a container and cooked over a camp fire or cut into smaller pieces and deep-fried in a frying pan (fry bread). My grandma used to add raisins to her bannock. She would also bring it along on camping trips and we would roll strips over a tree branch and cook it over a campfire. You can also cut strips of the dough and twist pieces together to form a braid and deep fry (metis style). For the round pan-fried bannock, you can add ground beef, onions, grated carrots, and topped with grated cheese to make some Indian tacos. In short... go crazy!!

Ingredients Nutrition

Directions

  1. Mix together flour, salt, sugar and baking powder.
  2. Add shortening, ensuring it is mixed well into flour mixture.
  3. Mix together milk and water and add to flour mixture.
  4. Knead well - but DON'T OVERKNEAD or your bannock will be heavy and tough.
  5. Place dough in square 5 quart pan or cookie sheet, use hands to spread dough out on pan or sheet - approx 1 inch thick.
  6. Prick bannock with fork throughout.
  7. Bake at 425 degrees F for approx 45 minutes or until golden brown.
  8. Remove from oven and let cool. if you are going to eat it hot, break pieces, add butter or your favorite topping.
  9. or:.
  10. if you are going to pan-fry: cut into square pieces or roll small amounts of dough into pizza like shapes - approximately 1/2 inch thick.
  11. heat cooking oil or shortening over medium heat.
  12. cook until both sides are golden brown.
  13. once done, place on paper towels to absorb some of the oil.
  14. add toppings of choice.
  15. This recipe makes a large bannock or a couple dozen fry bread.
  16. enjoy!

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