Side Dish: Canada – Nunavut (Northern Canada) – Bannock

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tbsp (12 g) baking powder
- 1 tsp (6 g) fine salt
- 1 tbsp (12 g) granulated sugar (optional)
- 2 tbsp (30 ml) vegetable oil or melted fat (optional, for a richer dough)
- 1 to 1 1/4 cups (240–300 ml) cold water, plus more as needed
- 1/2 cup (120 ml) vegetable oil for shallow frying (if frying) OR
- 2 tbsp (30 g) unsalted butter, melted, for brushing (if baking)
- Optional: 1/2 cup (75 g) fresh or frozen local berries (cloudberry, crowberry, blueberry) folded into dough OR
- Optional for serving: 3/4 cup (180 g) local berry jam or preserves and additional butter

Instructions

Short Description:
A simple, rustic quick bread made from flour, baking powder, and water, cooked by frying or baking until golden. Common in Nunavut, it is often served warm with local berry jams or fresh tundra berries.

Regional Notes:
This Nunavut-style bannock uses the minimal, traditional pantry ingredients—flour, baking powder, and water—with an optional small amount of fat; it reflects the practical Arctic preparation where frying or baking over a fire or in an oven are both common. Serve it plain or with local preserves (cloudberry, crowberry, or blueberry) to echo regional tastes.

1. In a large bowl whisk together the flour, baking powder, salt, and sugar (if using) until evenly combined.
2. Stir in the 2 tbsp (30 ml) vegetable oil (if using) then add 1 cup (240 ml) cold water. Mix with a wooden spoon until a rough, slightly sticky dough forms; add up to 1/4 cup (60 ml) more water if the dough seems too dry. If adding berries, gently fold them in now.
3. Turn the dough onto a lightly floured surface and knead briefly (6–8 turns) until it comes together into a cohesive ball. Do not overwork.
4. For a skillet/fried bannock: flatten the dough into a disk about 3/4 inch (2 cm) thick; heat a 10-inch (25 cm) heavy skillet over medium heat and pour in enough vegetable oil to come about 1/2 inch (1.3 cm) up the sides (approx. 1/2 cup / 120 ml). When the oil is hot (about 350°F / 175°C or a small piece of dough sizzles), carefully add the disk. Fry 3–5 minutes per side until deep golden and cooked through; lower heat if the crust browns too fast. Transfer to a rack and drain briefly on paper towel.
5. For oven-baked bannock: preheat oven to 400°F (200°C). Shape the dough into a round about 1 inch (2.5 cm) thick and place on a parchment-lined baking sheet or cast-iron skillet. Score the top into 6 wedges with a sharp knife (optional). Bake 20–25 minutes until the top is golden and a skewer inserted into the center comes out clean. Brush with 2 tbsp (30 g) melted butter while hot.
6. Rest the bannock 5 minutes, then cut into wedges (if whole) and serve warm.
7. Serve traditionally with butter and local berry jam or fresh tundra berries; bannock is also excellent split and used like a roll alongside stews, fish, or smoked meats.