Prep 1 min
Cook 0 mins
This has taken me 9 years to perfect. First I was given the dry ingredients then for about 4 years I made it one way, then I seen my cousin make hers and knowing she comes from an awesome Fried Bread making family I tinkered with the water until I got the right consistency, that was another 5 years. The cooking time includes the minimum amount of time it needs to sit.
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup cold water
- oil, for deep-frying
- Mix all ingredients together and cover and let sit AT LEAST 1 hour if not longer, the longer is sits the fluffier it will be. When you mix it together there might be a little flour left and slightly sticky that is okay. This is the type of fried bread you will be picking up to shape.
- After it sits, heat up some oil for deep-fat frying, I use a deep-fryer at home too. You can use a skillet filled with about 1 inch of oil. Heat until 375 F, or a small piece bubbles and browns in a couple minutes. When ready to fry, oil your hands and counter top. Divide dough into 3-4 pieces, When you cup your hands together like you are holding something you don't want to get away that is the amount of dough you want. Then pat it out to just a little bigger then your whole hand and put into the oil. Fry on one side until nice and golden brown, it can be a couple minutes to 5 minutes depending on what you are using, a frying pan will take less time and a deep fryer will take longer but is more safe way of frying. When golden using tongs flip over and fry on the other side until nice and golden.
- Take out and drain on paper towel, and eat with butter and jam, serve as a side bread, or top with chili, cheese, lettuce and tomato for Indian Tacos.
- I use oil to shape because it helps the dough not to stick to your hands and it keeps your oil cleaner because you won't have flour coming off the fried bread and falling to the bottom. At home I usually make it to serve with chili or soup, and the rare occasions we eat it for breakfast. We try not to eat it too often because we will get fat hahaha.
There aren't enough stars to do this justice!! Married to an Inuk, I had to figure out how to make bannock, and FAST. Thank you for solving my problem. This recipe is so simple and delicious...family says it is the best they have ever tasted!! I have included "add-ins" such as green onion or dried berries and it was fabulous. Thanks again!!
I tried this recipe today is was great it turned out awesome crunchy on the outside, soft and warm on the inside. The sugar was a tad bit but I love this recipe my all time best turnout??. Two thumbs up ��������
I myself am married to an Inuk as well. I currently live in Iqaluit, Nunavut in Canada's Eastern Arctic. This recipe is perfect. It's simplicity is what makes it superb. 6 out of 5 stars for this one. Well done. Those many years of perfecting the recipe have giving you an absolutely perfect bannock. Thank you very much!