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Indigenous Foodways: it's all about the Bannock! (not really)

Introducing... Bannock +

“Bannock got adopted into our tradition, I guess. But we know it came from Europe. I guess First Peoples got heavily attracted to it. It became integrated into our traditional cooking.” – Noah Swappee

This guide moves across the New Indigenous Cuisine through to food security issues and a few points in between.

Bannock in sound

Bannock in literature

Bannock in storytelling

Bannock incorporated

To Bannock and Beyond! with Chef Joseph Shawana

Bannock... for the historical record

Kids-eye-view of bannock

With bannock on the menu!

What you've been waiting for!


  • 3 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 ½ cups water
  • ¼ cup butter, melted


  1. Stir together flour, baking powder, and salt in a large bowl. Pour water and melted butter over flour mixture. Stir with a fork to make a ball.
  2. Turn dough out onto a lightly floured surface; knead gently about 10 times. Pat into a flat circle, 3/4- to 1-inch thick.
  3. Warm a greased frying pan over medium heat.
  4. Place dough in the hot pan and cook until browned, about 15 minutes per side. Use two lifters for easy turning.


The bread can also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.


In case there were any doubts, I tried it myself! I give it four stars! (oven baked)

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