The Classic Golden Fried Bannock recipe, also known as frybread, holds a special place in Indigenous cuisine. With a history as rich as its flavour, fried bannock tells tales of adaptation and resilience. It's a dish steeped in tradition, often served at gatherings, and a staple that has warmed the hearts and homes of many generations. Our Bangin' Bannock mix brings this cherished recipe to your kitchen, where you can experience the golden, crispy delight that is fried bannock.
Fried Bannock Recipe
8
15 minutes
15 minutes
Indigenous
The practice of frying bannock emerged out of necessity and has flourished into a beloved culinary tradition. Each piece of bannock is a canvas for personal expression, whether topped with sweet jam or savory spreads, or enjoyed plainly, savoring the crispy exterior and soft interior.
Ingredients
Enough oil to generously cover the bottom of a frying pan
1 cup of lukewarm water
1 bag of Bangin' Bannock mix
Directions
Prep the Mix: In a large bowl, combine the bannock mix thoroughly. Set aside approximately 1/4 cup of the dry mix for later use.
Form the Dough: Gradually add 1 cup of lukewarm water to the bowl, mixing—preferably with your hands—to reach a sticky dough consistency. Be cautious not to over-mix, as a lighter touch yields fluffier bread.
Shape the Bannock: Dust your hands with the reserved dry mix and form the dough into about 8 pieces, coating each with the dry mix for a non-stick surface.
Heat the Oil: In a pan, heat oil over medium heat to 375°F (190°C), or test readiness by dropping a small dough piece in and looking for vigorous bubbling.
Fry to Perfection: Place dough pieces in the hot oil, frying for about 2 minutes per side, or until each piece turns a golden brown hue.
Enjoy! Remove from the oil, drain, and serve your golden fried bannock warm.