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

“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.

Ingredients

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

Directions

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.

Tips

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