Discover Native Cuisine
Bannock bread is at the base of native cuisine and can be prepared differently depending on the native community you visit. Bannock is very popular at powwows, festivals, ceremonies, family reunions and, of course, at home as a snack or a meal.
Although very delicious served with maple syrup, Bannock bread can be modified to your liking by adding berries (strawberries, blueberries, raspberries), chocolate chips, cheese, onions or even bacon, depending on your taste and inspiration of the moment. There are many ways to cook bannock, either by wrapping the dough around a stick and cooking it over a fire, by cooking it in lard on a stovetop in a pan or traditionally on a rock.
We at the Micmac interpretation site want to share our Bannock recipe with you, you are guaranteed to love it!
- 2 cups white flour
- 1 cup of water
- 1 tablespoon baking powder
- 3 tablespoons white sugar
- 1 pinch salt
- Lard for cooking
- Mix flour and baking powder together
- Add in rest of ingredients
- Knead the dough (not too much) and create a rounded ball of dough
- Place pan on medium heat on the stovetop
- Melt lard and cook bannock in the pan for about 10 to 15 minutes on each side (depending on thickness) until lightly brown
- Wrap your bannock in parchment paper
- Enjoy this traditional native bread during a hike, on a picnic at the beach or in the forest or with family around a fire. Dip it in maple syrup or serve with terrine, jam and cheese, peanut butter or butter.
Different cooking methods
- On a stone on a fire
- Heat a large stone for 4 to 5 hours in the fire
- Place the flattened dough on the large stone, once the rock is heated (DO NOT touch the rock with your bare hands)
- Cook, flipping when lightly golden
- Try not to overcook, but dough must be lightly browned
- The time will depend on the size and heat of your fire
- Remove from heat and serve.
- On a branch
- Separate dough into even slivers
- Wrap each sliver around its a branch (be sure to remove the bark)
- Hold the branches over the fire and turn regularly until lightly browned
- Remove Bannock slivers from branches and serve.
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