I was disappointed not to have any bannock at Fort Edmonton Park this year so I made my own for breakfast the other day. I used the recipe on this page (only halving it). I bought whole wheat flour from Treestone bakery ($2.75 a kilo). They grind it themselves and it has a slightly coarse texture like cornmeal.
I mixed the dough into a ball and waited for King Crabby to arrive.
I rolled it out to the thickness of pie crust and cut it in squares. I think next time I’ll roll it a little thicker so it’s soft and doughy inside.
I fried it in Crabby’s homemade lard (I really need to get a cast iron skillet).
They puffed up in the pan like chapatis.
When they were golden I drained them on paper towels.
Because I rolled them so thin they were more like elephant ears than biscuits (or like Paulina’s bannock here. I think maybe she used more baking powder than I did to get such a fluffy result). Not that I’m complaining. We ate them with some of our Nanking cherry syrupy jelly. They would also have been good sprinkled with icing sugar or cinnamon sugar or drizzled with maple syrup.
2 cups whole wheat flour
1/2 tsp salt
2 tsp baking powder
1/4 cup melted lard or butter
3/4 cups water
lard or oil for frying
In a bowl, combine dry ingredients. Make a well in the centre and pour in melted lard and water. Combine until thoroughly mixed. Knead briefly on floured surface (add more flour if necessary – dough should be fairly dry, not sticky). Let rest for half an hour or longer under damp tea towel. Roll out to desired thickness and cut in squares. Fry in melted lard on each side until golden brown. Drain on paper towels. Serve hot.
Posted by Jean Poutine