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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Traditional Canadian First Nations flatbread made from flour, water, and baking powder or soda, baked in a hot skillet or on a griddle.
Origin: Indigenous peoples of Canada and the United States (Pre-colonial) — North America
See full technique reference →The dough consists of flour, water, and sometimes baking powder or baking soda, and is baked at 180°C to 220°C (350°F to 425°F) for 2 to 5 minutes per side. The chemical reaction involved is the Maillard reaction, which contributes to the browning and flavor development of the bannock.
Primary Reaction
Maillard reaction
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