Bannock Making At Best Start Hub (incl. How-to video & recipe)
Beverly Shawayahamish teaches bannock making at the Manitouwadge Best Start Hub. Photo Kristy Lachance
Participants lean in for a closer look as Facilitator Beverly Shawayahamish prepares the bannock dough. Photo Kristy Lachance
MANITOUWADGE, ON – November 20th, as part of their celebrations recognizing the International Day of the Child, attendees and staff at the Manitouwadge Best Start Hub participated in a Bannock making workshop with Beverly Shawayahamish.
For most, including Hub Program Coodinator Kristy Lachance, this was the first time they had enjoyed the traditional First Nation bread. Reviews seemed unanimous in addition to agreeing that the bannock was quite delicious, those who participated were excited about learning a truly Canadian recipe to share with their families.
CLICK HERE for the Northern Ontario Calendar where you’ll find details of other great programs and workshops at the Manitouwadge Best Start Hub.
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If you would like to try making bannock at home, the video below is very easy to follow (from CanadianLiving.com), keep scrolling down for the recipe used in the video.
- Preparation time: 5 minutes
- Total time : 15 minutes
- Portion size: 10 pieces
Bannock, a quick biscuit–type bread, is a specialty of aboriginal cooks throughout North America, including in Nunavut. For the fluffiest results, toss the ingredients together as few times as possible. When cooking, use two spatulas to turn – one to lift and the other to support – to keep the hot oil from splashing. Enjoy bannock with tea, or serve with soup or stew to soak up the juices.
Ingredients
- 2 cups (500 mL) all-purpose flour
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) milk
- 1/2 cup (125 mL) water
- VegetabIe oil, for frying
Preparation
Don’t miss our recipe video where we walk you through each step of this Bannock recipe >>
In bowl, whisk together flour, baking powder and salt. Make well in centre; pour in milk and water. Toss with fork just until soft, slightly sticky dough forms.
Turn out onto floured surface; with floured hands, press into 8-inch (20 cm) circle.
Meanwhile, pour enough oil into cast-iron or heavy skillet to come 1/2 inch (1 cm) up side; heat over medium heat. Fry dough, turning once, until puffed and golden, and tip of knife inserted in centre comes out clean, about 8 minutes.
To serve, cut into 10 pieces.
Source : Canadian Living Magazine: January 2012
