Native Cree Bannock Bread Recipes

BANNOCK

Steps:

• Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
• Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
• Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.

NATIVE CREE BANNOCK BREAD

Steps:

• In the bowl, mix the flour and lard together by hand, and then add the baking powder, salt and the currants, raisins or sultanas.
• Next, add the water and work the ingredients into a dough.
• Now, you have two options: the camp fire or the oven.
• To cook over a camp fire, divide the dough into four lumps and firmly wrap each lump around the end of a four foot stick and prop securely over the fire until golden brown.
• To cook in an oven, spread the dough out into a 16" square cake pan.
• Bake at 425 degrees for about 20 minutes or until golden brown.

FRIED BANNOCK

Steps:

• Mix half the flour with the remaining dry ingredients.
• Add water until the mixture becomes thick, "like a paper mache paste".
• Add more flour until the dough feels like a soft earlobe.
• Heat the oil or lard over a medium-high heat until very hot, but not smoking.
• Break off small pieces of the dough and flatten each to the size of your palm, about 1/2-inch thick.
• Place the pieces in the hot oil, turn after about 3 minutes, or when golden brown.
• Place the bannock on a paper towel to soak up the excess grease.
• Serve plain or with jam.

CALMING WIND'S BANNOCK (MUSKOGEE CREEK NATIVE AMERICAN SOUR FRY BREAD) RECIPE - (4.3/5)

Steps:

• Mix together all dry ingredients. Add sour cream to the dry ingredients. Add enough water to make a dough. Let rise about 1/2 hr. Pull off pieces of dough. Roll in flour, make a ball and then flatten. Fry in oil until golden brown. top and serve warm