Bannock was a flour-water combination bread, fried over a fire, that originated with First Peoples.
Origin: Rocky Mountain House National Historic Site
Region: West (Alberta)
Course: Breads and Pancakes
Métis interpreter preparing bannock for 2 children
© Parks Canada
Bannock was a staple food of the First Nations of Canada, and variations of this recipe are part of traditional meals all across the country. The origin of this particular bannock recipe is unknown, but it is prepared for visitors to Rocky Mountain House National Historic Site by Métis interpreters. In the past, bannock would have been made of corn and nut meal, using flour made from ground plant bulbs.
- 3 cups | 460 g flour
- 3 tsp | 15 g baking powder
- 3 tbsp | 45 ml oil
- 1 cup | 250 ml cold water
- Put the flour, baking powder and oil into a bowl and stir until mixed well. Add the cold water and knead well. Roll into a ball and cover for 10 minutes.
- Press ball onto a hot long-handled cast iron fry pan over an open fire. Cook for 15 minutes or until golden brown. Score into slices while still warm and serve with your favourite jam or wild berries. Enjoy!
Recipe tested by Chef David Fairbanks, Algonquin College School of Hospitality and Tourism
This recipe has been adapted from a traditional Métis recipe