Originating in Scotland, Canadian bannock bread (a flatbread, leavened with baking powder rather than yeast) has long been a staple of First Nations, Inuit and Métis cuisine.
Canadian Bannock bread
- 1 tbsp unsalted butter, melted
- 4 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 1/2 cup unsalted butter, melted
- 1 1/2 cups water
- 1 cup grated sharp cheddar
Preheat oven to 350F. Brush an ovenproof skillet (cast iron is best) with
1 tbsp melted butter.
Stir flour with baking powder and salt in a large bowl. Stir the butter with water in a small bowl, then stir into flour mixture until it comes together. The dough will be a little sticky. Transfer into the prepared skillet. Spread dough to edges and pat down. Sprinkle with cheddar and pat gently so cheese sticks to the dough.
Bake in center of oven until golden and a cake tester inserted into the center comes out clean, 35 to 40 min. Keep bannock in skillet. Cut into wedges.
Enjoy this Canadian Bannock bread!
Calories 321, Protein 8 g, Carbohydrates 39 g, Fat 15 g, Fibre 2 g, Sodium 424 mg.