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Recipe Detail Page
Fry Bread
Autumn 2017
Adjust heat (you may have to lower it slightly) when frying the bread so it cooks evenly all the way through. It can be eaten on its own with the soup or buttered as a snack bread with jam, honey or peanut butter. Additionally, I serve hamburgers on this bread, cutting two pieces in half horizontally then adding the patty and toppings. You can adjust the size of the bread as needed and the recipe doubles and triples beautifully. This is also known as bannock.
Makes 4 small bannocks
½ cup (125 mL) vegetable oil, or more if needed
1 cup (250 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tbsp (15 mL) sugar
¾ tsp (4 mL) salt
½ cup (125 mL) cold water
1. Heat enough vegetable oil to reach a ¼-inch (5-mm) depth in a small frying pan over medium-low heat to 325°F (160°C), or until a cube of bread browns in 30 seconds.
2. Sift together flour, baking powder, sugar and salt. Stir in water to form sticky dough.
3. Scoop ¼ cup (60 mL) dough into the hot oil in round circles about 3 inches (8 cm) wide.
4. Fry patties until golden brown on each side and puffed up, about 2 to 3 minutes per side. Remove to a rack and repeat with remaining dough.
5. To reheat: Preheat oven to 375°F (190°C). Bake bannocks until warmed through, about 5 to 7 minutes.
Makes 4 small bannocks
