Bannock (aka fry bread) is a traditional indigenous bread found throughout Norh America, Canada and Alaska. The bread is also found in Europe as traditional British and Irish food. Some say that the fur traders introduced bannock to tribes in North America, and that a bread, and the name ‘bannock’, were originally introduced from Scotland.
Ingredients
- 3 C flour
- 4 t Baking Powder
- 1 t Sugar
- 1/2 t Salt
- 1/2 C Water, milk or buttermilk for the Scottish version* (approximately)
- 1/2 C Olive Oil (or equivalent)
Directions
- Mix all ingredients and kneed until a non-sticky dough is formed
- The dough can be cooked by either placing it in a pan and bake in a 350F oven or made into flat cakes and fried in hot oil
*
How to make Buttermilk
Not everyone has buttermilk available to them so we found a way of making your own and it’s really simple! All you need to do is stir lemon juice into full-fat milk and then leave it to settle.
For every 1 cup of milk (250ml) you need to add 2 tbsps of lemon juice, we juiced our own lemon but you can use pre squeezed juice.
Make sure it’s well mixed.
Leave it to settle for 30 minutes and it will thicken and curdle slightly, and viola, you have buttermilk!
Your buttermilk will keep for 3 days in the fridge so it can be made in advance if required.