Canadian Bannock is a versatile and historic flatbread that balances a crispy exterior with a soft, scone-like crumb. By using a high-leavening ratio and minimal dough handling, you can recreate this traditional indigenous staple that is perfect for camping or as a hearty side dish.
The Architecture
- The Flour: 3 cups all-purpose flour.
- The Lift: 2 tbsp baking powder (essential for the characteristic puff).
- The Fat: 3 tbsp lard or butter (cold).
- The Liquid: 1 to 1.5 cups warm water or milk.
Step-by-Step Instructions
1. Rubbing in the Fat
Rub the lard or butter into the flour and baking powder until it resembles coarse crumbs. This mechanical barrier prevents over-active gluten development, ensuring the bread remains tender even if it is fried at high temperatures.
2. Minimal Hydration
Add warm water slowly and stir just until a shaggy dough forms. Over-kneading is the primary cause of “brick-like” bannock; handle the dough as little as possible to preserve the chemical leavening bubbles created by the baking powder.
3. Choose Your Finish
For a crispy version, pan-fry 1/2-inch discs in oil until golden brown on both sides. For a traditional loaf, bake at 400°F (200°C) until the bread sounds hollow when tapped. Serve immediately with butter or honey for an authentic flavor profile.