Description
Traditional Canadian First Nations flatbread made from flour, water, and baking powder or soda, baked in a hot skillet or on a griddle.
Technical
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.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
toastednuttybutteryearthywarmcaramelized
Origin & History
Civilization
Indigenous peoples of Canada and the United States
Era
Pre-colonial