Side Dish: Canada – Alberta, Canadian Prairies – Alberta Bannock

Serving Size: 6

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 3 cups (360 g) unbleached all-purpose or strong white (local Alberta wheat) flour
- 2 tbsp (30 g) baking powder
- 1 tsp (6 g) fine salt
- 2 tbsp (25 g) granulated sugar (optional)
- 4 tbsp (56 g) cold unsalted butter, cut into small pieces (or lard/shortening)
- 1 large egg, lightly beaten (approx. 50 g) — optional but adds tenderness
- 1 cup (240 ml) milk or water (use milk for richer bannock)
- 2 tbsp (30 ml) vegetable oil or rendered fat, for pan frying (only for fried method)
- 2 tbsp (30 ml) melted butter, for brushing after baking (optional)
- Local jam or honey, for serving

Instructions

Short Description:
A rustic quick bread made with local Alberta wheat flour, crisp on the outside and tender inside; traditionally baked or pan-fried and served warm. Simple, versatile, and commonly accompanied by local jam or honey.

Regional Notes:
This Alberta version emphasizes local wheat flour (often strong white or Manitoba-style flour grown in the province) and offers both baked and fried preparations common across the Prairies. Unlike leaner Indigenous bannock variations, this recipe uses a small amount of butter for richness and gives options for oven or skillet finishing to reflect household preferences across Alberta.

1. Preheat and prepare: For baked bannock preheat oven to 400°F (200°C). Lightly grease a 9-inch (23 cm) round cake pan or line with parchment. For fried bannock, have a heavy skillet (10–12 inches / 25–30 cm) ready.
2. Mix dry ingredients: In a large bowl whisk together the flour, baking powder, salt, and sugar (if using) until evenly combined.
3. Cut in fat: Add the cold butter pieces to the dry mix and use a pastry cutter or your fingertips to rub the butter in until the mixture resembles coarse crumbs (pea-sized bits).
4. Add wet ingredients: If using the egg, whisk it into the milk (or water). Pour the liquid into the dry mixture and stir gently with a fork until a soft, slightly sticky dough forms. Do not overwork.
5. Shape the dough: Turn the dough onto a lightly floured surface and gently pat into a round about 1 inch (2.5 cm) thick. For a skillet-style bannock, divide into 6–8 pieces and flatten each into 1/2-inch (1–1.5 cm) rounds if you prefer individual portions.
6. Baked method: Transfer the whole round to the prepared pan or place on a baking sheet. Score the top into wedges if desired. Bake in the preheated oven 25–30 minutes, or until the top is golden and a skewer inserted into the center comes out clean. Brush with melted butter as soon as it comes out of the oven.
7. Fried method: Heat 2 tbsp (30 ml) oil or rendered fat in the skillet over medium heat. When shimmering, add the whole round or individual rounds (do not crowd the pan). Cook 3–5 minutes per side for individual rounds, or 8–12 minutes per side for a thicker whole round, lowering heat as needed to avoid burning; bannock is done when golden brown and cooked through.
8. Rest and serve: Let the bannock rest 5 minutes, then slice or break into pieces. Serve warm with local jam or honey and extra butter if desired.
9. Storage: Cool completely, wrap, and store at room temperature up to 2 days or freeze slices up to 1 month. Reheat briefly in a warm oven or toaster oven before serving.