I developed this bannock recipe after years of observing Kokums and Aunties in their kitchens. Each made their recipe slightly different and not a single one of them measured precisely, nor shared their “recipe”. Bannock has a very complex food symbol of individuality and identity so after lots of trial and error I found my own recipe. It is easy enough to modify and make additions to or substitute other ingredients without changing the outcome of delicious bannock.
Jodi’s Best Bannock
- 4 cups all-purpose flour (plus extra for kneading)
- 2 Tbsp baking powder
- 1 tsp salt
- 1/2 cup canola oil
- 2 1/2 cups warm milk or water
- Preheat oven to 375 °F (190 °C).
- In large bowl combine; flour, baking powder and salt.
- Make a well in the flour mixture and pour the oil and warm milk into the center. Slowly bring the flour into the liquid with a wooden spoon until dough comes together.
- Generously sprinkle additional flour onto clean surface, turn dough out onto the flour and sprinkle with more flour. knead dough until it becomes a smooth elastic ball (approximately 5 minutes).
- Transfer the dough to the baking sheet and press out into an oval shape about 1-2 inches thick. Dock the surface of the dough with a fork.
- Bake for 30-35 minutes or until golden brown. Serve warm or cooled with your favourite jam.