Bannock
Most Indigenous nations in North America have some version of bannock. Innuit call it palauga, Mi’kmaq luskinikn, and Ojibwa ba’wezhiganag.
Bannock is usually unleavened, oval-shaped and flat and the most traditional way to cook bannock is in a skillet on the stovetop or over an open fire. It is the way trappers of centuries ago ate bread in the wilderness. It is said to have been brought here from Scotland and adopted by Native American tribes in Canada who were making similar breads but using other ingredients.
Bannock is like a large biscuit that can be cooked on the stovetop in a skillet, the result is moist and tasty and holds up very well to dipping in your egg or making a breakfast sandwich or just spreading it with butter!
Bannock – Inuit Flatbread
Warm bread that will help you connect and honor Sedna!
Ingredients:
- 3 cups of all-purpose flour
- 1 tsp salt
- 2 tbsp baking powder
- 1/4 cup melted butter
- 1 1/2 cups water
Directions
- Combine the flour, salt, and baking powder into a large bowl. Stir to mix. Pour the melted butter and water over the flour mixture. Stir with a fork to create a ball.
- Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
- Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F for 25 to 30 minutes.
- Enjoy!
Recipe obtained from allrecipes.com