It is “National Indigenous Peoples Day” today. Originally called National Aboriginal Solidarity Day in 1982, it has gone through name changes including National First Peoples Day to it’s current name. The day celebrates the “unique heritage, diverse cultures and outstanding contributions of First Nations, Inuit and Metis peoples” (rcaanc-cirnac.gc.ca site). Food unites us and I can think of nothing simpler to make than this recipe for Bannock.
It comes from the Calgary Herald and although every recipe I’ve scanned has the same components, this is from Shantel Tallow who runs the “Aahksoyo’p Indiginous Comfort Food” catering business there. The word Aahksoyo’p literally means “we’re going to eat” in Blackfoot. There is a ton of history behind this day and the reasons we need to celebrate it. Way too much information for me to share in a few paragraphs on a food blog, but do check out what is on the government of Canada website. Back to the recipe, it can be baked or fried – this is the baked version.
But make this bread, the simplicity and ease of mixing flour, baking powder, salt and water (in some recipes milk is used instead of water), and lard or butter to top it off while baking, is more than offset by the crusty exterior and soft interior. Who knew it could taste so good! Wear a mask or two, wash your hands, get vaccinated and be safe! The light grows brighter! As always – enjoy!
Ingredients
4 cups all-purpose flour
2 tbsp baking powder
1 tsp salt
1 ½-2 cups warm water
¼ cup lard or butter (for baked bannock)
oil for cooking (for stovetop bannock)
Directions
Preheat the oven to 400f – line a baking sheet with parchment – set aside
In a large bowl, stir together the flour, baking powder and salt
Baked Bannock: Make a well in the middle of the flour mixture and pour in the water, then stir just until combined – do not knead
Spread the dough into the parchment-lined baking tray and top it with the butter or lard
Bake in a preheated 400˚F oven for 20-25 minutes, turning once at about the 18 minute mark, to brown the other side – this is a specific and oh so worthwhile instruction from Shantel. The bread will not be firm so use a large spatula to assist with the flip
Stovetop Bannock: Gradually add enough water to moisten the ingredients and bring the mixture together in a ball
Turn the dough out onto a lightly floured surface and gently knead about 10 times
Shape the dough into round patties about ½-inch thick and cook in the oiled skillet, 3-4 minutes per side, until golden brown
Suggestions and/or changes
This is a classic Bannock recipe – so no changes to it, but make it your own by adding ingredients to it, just don’t call it Bannock!
Awesome!. It looks so good and the presentation is impeccable. I remember making Bannock for my son to take to school in grade 4 when they were doing a project on indigenous communities. It was a surprise for the class and the teacher said they really enjoyed the bread with honey. So glad you showcased this delicious recipe.