Bannock is a simple quick bread with deep roots across Canada, made by First Nations, Métis and Inuit cooks and carried on every camping trip. It is fried, baked or cooked over a fire. This version is fried in lard in a cast iron pan, which gives a crisp golden crust and a soft inside.
Ingredients (8 pieces)
- 500 ml (2 cups) all-purpose flour
- 15 ml (1 tbsp) baking powder
- 2 ml (1/2 tsp) salt
- 30 ml (2 tbsp) cold lard, plus about 125 ml (1/2 cup) for frying
- 250 ml (1 cup) water or milk, about
Method
- Whisk the flour, baking powder and salt. Rub in the 30 ml of lard with your fingertips until it looks like coarse crumbs.
- Stir in the water a little at a time until you have a soft dough that just comes together. Do not knead much.
- Pat the dough 2 cm thick and cut it into 8 pieces.
- Heat 1 cm of lard in a cast iron skillet over medium heat. Fry the pieces 3 to 4 minutes per side, until deep golden and cooked through.
- Drain on a rack and eat warm with butter, jam or alongside stew.
Notes
- Oven version: bake the dough in a greased pan at 200 °C (400 °F) for 20 to 25 minutes.
- Keep the heat at medium so the centre cooks before the outside darkens.
- Best the day it is made.
More with lard: potato doughnuts and butter tarts.
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