Ingredients:
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2 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon salt
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3/4 to 1 cup water or milk (start with 3/4 and add more if needed)
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2 tablespoons oil or melted butter (optional, for softer dough)
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Oil for frying (vegetable, canola, or lard)
Instructions:
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Mix dry ingredients:
In a large bowl, whisk together the flour, baking powder, and salt. -
Add liquid:
Gradually stir in water (or milk) until the dough comes together. Add a bit more liquid if it’s too dry. The dough should be soft but not sticky. -
Knead lightly:
Turn the dough out onto a floured surface and knead just a few times until smooth. Don’t overwork it. -
Divide and shape:
Break off pieces (about the size of a golf ball or slightly larger) and flatten into discs about 1/2-inch thick. -
Heat oil:
Heat about 1 inch of oil in a deep skillet or pan over medium to medium-high heat until hot (350–375°F / 175–190°C). -
Fry:
Carefully place the bannock pieces in the hot oil. Fry for 2–3 minutes on each side or until golden brown and puffed. -
Drain:
Remove and place on paper towels to drain excess oil.
Serving Suggestions:
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Serve warm with jam, honey, or butter.
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Make it savory with chili, soups, or even tacos (use bannock as frybread for Indian Tacos).
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Add raisins, herbs, or cheese to the dough for variations