Bannock, also known as fry bread or Indian bread, is found throughout North American Native cuisine. Fry bread is often made by the Inuit and other First Nations peoples.
It’s generally prepared with white or whole wheat flour, baking powder and water, which is combined and kneaded (sometimes with dried fruits, spices, or other flavorings). It’s then fried in rendered fat, vegetable oil, or shortening, baked in an oven or sometimes cooked on a stick over an open fire.
- 2 Cups Flour
- 2 tsp baking powder
- Pinch of salt
- In a cast iron pan on med-high, heat 1 lb of shortening.
- Stir together 2 cups flour, 2 tsp baking powder, and pinch of salt
- Add water, stirring until a very soft sticky batter forms (it will be lumpy – do not over stir)
- Drop by tablespoonful into the hot shortening
- Flip once when bottom side is golden brown
- Brown other side and remove from pan into a warm roaster and put into warm oven.
- Server with soup, stew, or chowder, or use for dessert/breakfast and serve with fresh rosehip jelly.