Just Like Grandma's Bannock

Bannock ('ajam aneedk' in Gitk'san) is a traditional pan-fried bread adopted into the Native North American cuisine in the 18th century from the Scottish fur traders' 'griddle scones.'

• 7 cups all-purpose flour
• 1 1/2 cups lukewarm water (105°F/41°C)
• 1 1/2 teaspoon salt
• 2 1/4 teaspoons white sugar
• 1 tablespoon canola oil
• 3/4 teaspoon instant yeast
• Canola oil (for frying)

Method

In a large bowl, add flour and make a hole in the center.  In a separate bowl, combine water, salt, sugar, 1 tbsp canola oil, and yeast, and stir.  Pour into the hole in the flour and mix together by hand to form dough.  Turn dough onto a lightly floured surface and knead for 10 minutes.  Place dough in a sealed container or covered bowl and let rise at room temperature for 2 hours.  On a lightly floured surface, roll out dough to a 1/2-in (1cm) thickness, then cut into 2 1/2-in (6 1/2cam) squares.  In a large frying pan on high, heat 2 in (5 cm) of oil.  As soon as the square of dough is dropped into the hot oil, turn it 3 times so that it puffs up evenly.  Repeat with several pieces at a time and fry until golden brown for 3 minutes on each side until all the dough has been fried.

Makes 25 small bannock

*Make sure to use lukewarm water; if it is too hot or too cold, the yeast won't properly activate.  For large bannock, cut into 4-in (10-cm) squares.  For medium bannock, cut in 3-in (8cm ) squares.

Reprinted with permission from © Dolly and Annie Watts, Where People Feast: An Indigenous People's Cookbook, printed by Arsenal Pulp Press     click for book review.

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