Bannock - skillet-fried Native American bread

Delicious, quick, no-yeast bread

This recipe is featured on RecipeNewZ

Source Adopted from “A Feast for All Seasons: Traditional Native Peoples' Cuisine” by Chef Andrew George Jr.



Taste 5 (out of 5)

Difficulty 1 (out of 5)



Ingredients

1 ¼ cups all-purpose flour

¾ tbsp baking powder

2 tbsp sugar

1/8 tsp salt

½ cup water or whey

½ egg

½ tbsp. vegetable oil

1 tbsp vegetable or bacon fat for the skillet

Total: 8 servings



Directions

1. Mix all the ingredients and let rise for 5 minutes.

2. In a large skillet heat the bacon or the cooking oil on medium-high heat.

3. Grease your hands with a little oil to prevent dough from sticking. Shape the dough into 1-inch balls, and flatten them with your palms.

4. Before placing the bread onto the skillet reduce the heat to a little below medium and fry for about 5 minutes on each side or until the bread is golden brown and puffed.



Afterthoughts

Wonderful bread, pretty similar to scones, but much quicker - no need to preheat the oven! Love it!