Today #FoodoftheWorld is going to Canada. While much of their traditional cuisine is French inspired, they also have a large Native American/aboriginal community and this is the cuisine I chose to represent Canada. I recently showed you how to make Navajo Fry Bread and here is another type of Fry Bread that is made by the Canadian Native Americans.
Many people associate Bannocks with the Scottish. But the Native American communities of Canada also have their own version of bannocks. Some say that Scottish fur traders introduced Bannocks to the First Nation aboriginal community of Canada, however the truth is that the First Nation were eating bannocks long before the Scottish arrived, however when the Scottish fur traders introduced them to flour, the Canadian bannock recipe was adjusted. The main difference between Canadian and Scottish bannocks is that the Scottish version uses oatmeal, while the Canadian aboriginal version uses flour. The traditional Canadian version was made with cornmeal and a kind of flour made from ground turnip bulbs, however, after their introduction to wheat flour, the Canadian recipe was adjusted.
Bannocks have become very popular in modern Canadian cuisine and now you can find bakeries that offer many different flavors of bannocks, but for today’s recipe I stuck with the traditional version.
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: Serves 8
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 cup milk
- 2 tablespoons oil (traditionally, lard will be used)
In a large bowl, combine flour, salt and baking powder.
Add milk and mix until just combined. At first, the dough will seem dry, but keep on mixing and it will come together into a soft scone-like dough.
Heat a cast iron skillet with the oil. Using a pastry brush, brush the oil up the sides of the pan.
Transfer dough to skillet and using an oiled rubber spatula, spread in an even layer. Take the pan off the heat while you are doing this. Cook on medium low heat for 5 minutes. The top will be puffy.
Flip and cook on the other side another 5-10 minutes, until browned on under side.
Serve drizzled with honey.
Although not traditional, I used 1/2 whole wheat flour to add some fiber.
The bread has more of like a scone or biscuit consistency, but not flaky. This bread reheats well…an advantage over the Navajo version.
Submissions will be accepted until December 9. Archived recipes are welcome.
Whip up your own Canadian delicacies and add them to the Linky Tool!