Elder Approved Bannock Recipe


5 minutes - Article

No Bread? No buns? No problem!

This recipe is from the Aahksoyo’p Nootski Cookbook by Shantel Tallow and Paul Conley

Aahksoyo’p (aah-k-soy-op) means “we’re going to eat” in Blackfoot

No Bread? No buns? No problem! Make yourself some delicious bannock, instead! It’s fast and easy! It may not look like the picture on your first attempt, even your second, but practice makes perfect.

Remember:<u>underlined text</u> Preheat your oven to 400 degrees and wait for it to be at that temperature before you start! When you’re done, be sure to turn off the stove.


4 cups all-purpose flour 2 tablespoons of baking powder 1 teaspoons of salt 1 ½-2 cups of warm water ¼ cup of lard or butter (for baked bannock) Oil for cooking (olive) (for stovetop bannock)


In a large bowl, stir together the flour, baking powder and salt.

For baked bannock: Make a well in the middle of the flour mixture and pour in the water, then stir just until combined.

Spread the dough into a greased or parchment-lined 9×13-inch pan and drop three dollops of lard (or butter) onto the top of the batter. Bake in a preheated 400˚F oven for 20-25 minutes, turning once to brown the other side.

For stovetop bannock: Gradually add enough water to moisten the ingredients and bring the mixture together in a ball. Turn the dough out onto a lightly floured surface and gently knead about 10 times.

Shape the dough into round patties about ½-inch thick. Cook on an oiled skillet for 3-4 minutes per side, until golden brown.

Serves 12

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