Bannock
A simple baked flatbread made from flour, fat and a leavener, a staple across northern Canadian kitchens.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •mixing bowl
- •baking sheet or skillet
- •oven
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 7 g
- carbs
- 32 g
- protein
- 4 g
- calories
- 210
Instructions
- 1
Preheat oven to 200°C and grease a baking sheet.
- 2
In a bowl, whisk together flour, baking powder and salt.
- 3
Cut the shortening into the dry ingredients until it resembles coarse crumbs.
- 4
Stir in warm water gradually until a soft dough forms.
- 5
Shape the dough into a round about 3 cm thick and place on the baking sheet.
- 6
Bake 20–25 minutes until golden and a skewer comes out clean.
- 7
Cool slightly before slicing into wedges.
Chef's tips
Don't overwork the dough; mix just until it comes together for a tender crumb.
Ingredient substitutions
- Lard → vegetable shortening or butter
Storage
Store cooled bannock wrapped at room temperature for up to 2 days, or freeze up to 1 month.
Reheating
Warm slices in a low oven or toaster for a few minutes.
Common mistakes to avoid
- •Overmixing the dough, making it tough
- •Baking at too low a temperature, leaving the centre doughy
Serving suggestions
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