Bannock, muqpauraq, skaan (or scone), or Indian bread, is found throughout North American Native cuisine, including that of the Inuit of Canada and Alaska, other Alaska Natives, the First Nations of the rest of Canada, the Native Americans in the United States, and the Metis.
A type of bannock, using available resources, such as flour made from maize, roots, treet sap and leavening agents, may have been produced by indigenous North Americans prior to contact with outsiders. Some sources indicate that bannock was unknown in North America until the 1860’s when it was created by the Navajo who were incarcerated at Fort Sumner, while others indicate that it came from a Scottish source.
As made by Indigenous North Americans, bannock is generally prepared with white or whole wheat flour, baking powder, sugar, lard and water or milk, which are combined and kneaded (possibly with spices, dried fruits or other flavouring agents added) then fried in rendered fat, vegetable oil or shortening, baked in an oven or cooked on a stick.
Here is a call-in to CBC Radio’s Cross-Country Checkup about caller Tony Whitford (from Yellowknife, N.W.T.), who successfully made bannock after years of trying. The quick bread is a holiday staple in his family. Whitford told his story and offered up some helpful tips.Share