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