Fried Bannock Recipe (2024)

FAQs

Is fry bread the same as bannock? ›

Bannock is a fry bread

Bannock is a type of fry bread, which originates from Scotland but was eventually adopted by the Indigenous peoples of Canada, particularly the Métis of western Canada. Bannock stems from the Gaelic word bannach, which means “morsel,” a short and sweet but accurate description.

Bannock, a round of mostly flour, baking powder, water and some sort of fat, has been a part of Indigenous peoples' diets since the 18^th century. It is believed that bannock, derived from the Gaelic word bannach, was introduced here by the Scottish fur traders.

The name Bannock seems to originate from the Old Celtic English “bannuc”, derived from the Latin “panicium” for “bread” or meaning “anything baked”. Made simply from oatmeal and flour, the first citing of a bannock or bannuc recipe in Scotland was in the 8th Century. It's amazing this tasty bread is still baked today!

This is the part where you don't want to knead the dough too much because if you do… your bannock will become real hard. So make sure that you knead the dough only about 3-4 times, it should not take too long to do. Place it on a baking tray, then take a fork and start poking holes in the flat kneaded dough.

It is conventionally believed that Scottish fur traders called Selkirk settlers introduced bannock to the Indigenous peoples of North America during the 18th and 19th centuries. (See also Fur Trade in Canada.) The Scots cooked it in a griddle called a bannock stone, which they placed on the floor before a fire.

But why did flour-based bannock become such a common food among Indigenous people across the continent? "Well, it's delicious," Turner says with a laugh. She adds that bannock keeps without spoiling for a long time and is a good source of carbohydrates, which historically was hard to come by in some regions of Canada.

Classic bannock has a smoky, almost nutty flavour blended with a buttery taste, while dessert bannock can have flavours resembling a donut or shortbread.

The Bannock tribe (Northern Paiute: Pannakwatɨ) were originally Northern Paiute but are more culturally affiliated with the Northern Shoshone. They are in the Great Basin classification of Indigenous People. Their traditional lands include northern Nevada, southeastern Oregon, southern Idaho, and western Wyoming.

bannock is the best thing since sliced bread… because it's sliced bread but waaay better. For those who aren't in the know, fry bread and bannock are traditional Indigenous breads that are crispy on the outside and fluffy on the inside. And let me tell you, they're like a warm hug for your taste buds.

Fried dough is also known as fry dough, fry bread (bannock), fried bread, doughboys, elephant ears, beaver tails, scones, pizza fritte, frying saucers, and buñuelos (in the case of smaller pieces).

What do Native Americans call fried bread? ›

Navajo fry bread, also known as "Indian fry bread," is a traditional Native American dish that can be enjoyed in various ways, either savory or sweet. Here's a basic recipe for making Navajo fry bread: Ingredients: 2 cups all-purpose flour.

Also called Navajo fry bread or Indian fry bread, this deep-fried bread puffs up as it cooks, creating a golden brown dough that's light and fluffy on the inside and crispy on the outside.

Bannock is an old English word of Celtic origin and may have been the first word used to describe bread. Many native cultures of North America have also incorporated bannock, or frybread as it is also called, into their cuisine. Bannock is a yeast-less bread that we cook every night in our convection ovens.