Pan-fried bannock: the quick version of indigenous bread

Alt FR : bannique autochtone cuite à la poêle  Alt EN : Indigenous bannock cooked in frying pan



Pan-fried bannock is the simplest and quickest way to prepare traditional Indigenous bread. This version is made in minutes, with accessible ingredients and a cooking method reminiscent of those used during travels or impromptu meals. It's a practical, nourishing, and perfect recipe for everyday life.


Ingredients

  • 2 cups flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 2 tablespoons oil or shortening

  • ¾ cup water (adjust as needed)


Preparation Steps

  1. Mix flour, baking powder, and salt in a bowl.

  2. Add oil or shortening and lightly work the dough with your fingers.

  3. Gradually add water until you get a soft dough that isn't too sticky.

  4. Heat a skillet (ideally cast iron) with a little oil.

  5. Flatten the dough into a circle and place it in the hot skillet.

  6. Cook for about 5 minutes on each side until the bannock is golden.

  7. Let cool slightly and serve immediately.


Tips for a Great Texture

  • A cast iron skillet yields the best result.

  • The less the dough is handled, the more tender it remains.

  • Slow cooking gives a fluffy interior.

  • For a crispier bannock, slightly increase the heat at the end of cooking.

Quick Variations

Sweet Version

Add a spoonful of sugar and a handful of raisins or cranberries.

Savory Version

Incorporate wild herbs, cheese, or pieces of dried meat.

Crispy Version

Add a little more oil to the pan for a golden and crunchy texture.

For the complete traditional recipe, you can read the traditional Indigenous bannock recipe

To learn more about traditions, you can visit the Indigenous spirituality section

To surround yourself with artisanal creations, here is a hand-crafted talking stick.

 

Our Indigenous creations inspired by traditions

If you enjoyed this recipe, you can also discover handmade artisanal creations from Quebec. Each piece is crafted with respect, expertise, and great attention to Indigenous traditions.

Visit the online store and let Indigenous creations enrich your daily life.

 

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Frequently Asked Questions

Are banique and banique the same thing?
Yes, both terms refer to the same traditional bread. The spelling varies by region, but the recipe remains similar.
Can white flour be substituted?
Yes, you can use whole wheat flour, corn flour, or a mixture of both to achieve a more rustic texture.
How long does bannock keep?
It can be kept for one to two days at room temperature, but is best when freshly cooked.