What You Need to Know
The dough is made with all-purpose flour, which contains gluten that provides elasticity and structure, and fat, such as seal or whale blubber, which adds flavor and tenderness. The dough is then rolled out and cooked at a temperature of 200-250°C (392-482°F) for 2-3 minutes per side, resulting in a golden brown and crispy exterior and a cooked interior.
Steps
- 1.
Palaugaaq (Inuit): Traditional accompaniment to seal meat stews
- 2.
Bannock tacos (Modern fusion): Base for Arctic-inspired taco fillings
- 3.
Sugar bannock (Métis adaptation): Sweetened version for celebrations
The Science
Primary Reaction
Maillard reaction