Labrador Bannock
A simple flour, fat and baking-powder bread cooked in a pan or oven, widely made in households across Labrador.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Heavy skillet or baking sheet
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 7 g
- carbs
- 33 g
- protein
- 5 g
- calories
- 220
Instructions
- 1
Whisk together the flour, baking powder and salt in a large bowl.
- 2
Rub in the lard or shortening with your fingers until the mixture looks like coarse crumbs.
- 3
Add the water or milk gradually, mixing just until a soft dough forms; do not overwork it.
- 4
Shape the dough into a round or flatten into individual rounds about 2 cm thick.
- 5
To pan-fry, heat oil or lard in a heavy skillet over medium-low heat and cook each round 6-8 minutes per side until golden and cooked through.
- 6
To bake instead, place on a baking sheet in a 200C (400F) oven for 20-25 minutes until golden and it sounds hollow when tapped.
- 7
Cool slightly before slicing and serving warm.
Chef's tips
Keep the fat cold and handle the dough as little as possible for a tender bannock.
Ingredient substitutions
- lard → butter or vegetable shortening
- water → milk for a slightly richer bread
Storage
Keeps 2 days at room temperature wrapped in a cloth or bag.
Reheating
Warm briefly in a dry skillet or toaster oven.
Common mistakes to avoid
- •Overworking the dough, making the bannock tough
- •Cooking over too high heat so the outside burns before the inside cooks
Serving suggestions
Cooked Labrador Bannock?
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