Bannock, a quick biscuit–type bread, is a specialty of aboriginal cooks throughout North America, including in Nunavut. For the fluffiest results, toss the ingredients together as few times as possible. When cooking, use two spatulas to turn – one to lift and the other to support – to keep the hot oil from splashing. Enjoy bannock with tea, or serve with soup or stew to soak up the juices.
2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp salt
1/2 cup milk
1/2 cup water
vegetable oil, for frying
In bowl, whisk together flour, baking powder and salt. Make well in centre; pour in milk and water. Toss with fork just until soft, slightly sticky dough forms.
Turn out onto floured surface; with floured hands, press into 8-inch (20 cm) circle.
Meanwhile, pour enough oil into cast-iron or heavy skillet to come 1/2 inch (1 cm) up side; heat over medium heat. Fry dough, turning once, until puffed and golden, and tip of knife inserted in centre comes out clean, about 8 minutes.
To serve, cut into 10 pieces.
Recipe from Canadian Living