Bannock is the Bread of the North. Perfected over the years by First Nations, trappers, and adventurers it has become a staple food in the far north. Because of its simplicity, bannock can be made with the most basic of equipment. For example, a smoke less fire pit.
This recipe is for frybread, which is bannock that is deep fried instead of baked. We will be using the Double Flame fire pit with Stainless Steel grill, and a cast Iron skillet.
Here are the ingredients:
1 Cup White Flour
1 Tsp MAGIC baking powder
Sprinkling of Salt
First, mix the flour and baking powder together using a spoon or fork. Once it is thoroughly mixed, create a cavity in the center for the water.
Pour between a ¼ and ½ cup of water into the cavity. You can add more water as needed.
Begin to mix the flour into the water with a fork. Try to keep the flour from balling up by keeping your fork moving quickly. Once you begin to create a piece of dough, fold it over itself again and again as you continue to add water to use up all of the flower.
The consistency of the dough should be slightly firm but buoyant. Once you have your dough ready, spread it on a clean surface until it is roughly an inch thick all around. Then use a cup to cut circles out of the dough. You are now ready to cook.
Get a hot fire going in your fire pit, and lower the grill close to the flames. Place a cast iron skillet on the grill with about an inch of vegetable oil. Allow the oil to heat until it crackles when a drop of water is thrown in.
Place the pieces of bannock in CAREFULLY is the oil will be extremely hot. Flip the bannock over when one side becomes golden brown.
To serve, cut in a half and add butter and honey.
To see how the professionals do it, check out teanbannock.com in Toronto, Ontario. This is my father’s restaurant and they are the established experts on the subject. Make sure to stop by if you are in the city!