Making bannock

by Peter Thompson

As soon as I walked into the house where I grew up, the aroma of freshly cooked bannock and fish frying on the stove filled my nostrils. The familiar smells hit every pore of my senses. The fish that was frying could also be preserved in many ways: wind dried, canned, salted, even smoked for Indian Candy, everyone’s favourite. 

I remember meals where we wouldhave relatives over, the elders talking inside, kids outside playing games such as anti-anti eye-over or a game of chicken where one is riding on another’s shoulder and tries to pull the other person off. The winner is the last person still on the shoulders.

This is a very easy and simple bread to make, and it’s also delicious. In order to make bannock, you would need four to five cups of flour, two tablespoons of baking powder, two tablespoons of sugar, a teaspoon of salt, and one cup of water. 

First, you add the flour, then the baking powder, the sugar, and the salt. Blend it together real good. After you add water, mix it in slowly.

Meanwhile, have a fry pan half-full with oil on medium heat, getting it nice and warm. Then, make patties of the bannock batter with a bit of flour so it is not too greasy when cooking.

Place the patties in the oil on one side until golden brown. Then flip it over to cook the other side.

Enjoy!

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