Bannock is a common Indigenous dish in North America and differs greatly from region to region. In some places it’s biscuits, others it’s panbread, cooked in a variety of ways. Where I grew up Bannock and Frybread are synonymous. Wheat was not grown in the Western Hemisphere prior to colonization, and to me the adaptation and evolution Bannock into our cultures speaks to the resiliency of Indigenous peoples in the face of colonization.
Eat plain, or top with cinnamon and sugar, jam, or eat with hot dogs, burgers, chili, as a pizza crust, Bannock can be eaten in a hundred different ways.
- Parchement Paper
- Damp Cloth
- Paper Towel
- ½ cup Warm Water roughly chopped
- ½ cup Milk Room temperature
- 2 ½ tsp Yeast
- 1 tsp Brown Sugar
- 1 large Egg
- 1 tbsp Olive Oil
- 1 tsp Salt
- 2 ½ cup All Purpose Gluten Free Flour
- Oil for frying
- Flour for dusting parchment paper & hands
- In large bowl combine water, milk, and brown sugar. Stir. Add yeast and stir. Let sit for 10 minutes.
- Dust parchment paper with flour.
- Add egg to yeast mixture and mix until egg is broken up and distributed evenly. Add olive oil and salt. Mix.
- Add flour and mix until well combined. Mixture will be lumpy, do not try to mix until smooth, mix until there are no more little pockets of dry flour. Dough will be very soft.
- Dust hands with flour and separate the dough into 5 pieces, shape into round “patties” and place on parchment paper. The dough is very sticky so redust hands with flour as needed.
- Cover bannock with damp cloth (not socking wet!) and leave to rise for 45 mins.
- Heat deep fryer or pan of oil to 375C/190C. Place bannocks in hot oil. Be gentle when handling, gluten free dough deflates easily. Fry for 5 mins, turning part way through.
- Remove from oil and place on paper towel covered plate. Enjoy will warm.