Sweeten up Fry Bread for a mid afternoon treat by slathering on hazelnut chocolate spread, or use as a vessel to hold up your tacos or chili.
What is Fry Bread?
Fry Bread, also known as Bannock has been a staple in First Nations communities all over North America for centuries. It is a flat dough bread, typically deep fried in some sort of fat, like lard or oil. It can be served as a sweet treat tasting very similar to Beaver Tails here in Canada, covered in chocolate sauce, caramel, dulce de leche, cinnamon sugar or even a cream cheese frosting.
Turn it savoury by using as a burger bun, taco base, base for hot piping chili or stew, topped with eggs and bacon benny style, or even an opened faced sandwich.
Inspiration
Today’s recipe for fry bread follow similar ingredients and traditions that have been passed down through First Nations families for centuries.
My first introduction to bannock was in Home Economics class in high school in the 1980’s in British Columbia. It was part of the school curriculum to learn how to make bannock and learn the traditions behind bannock making from the local First Nations people. My husband also grew up eating bannock in Manitoba, warmed with jam.
Camping
We’ve dabbled in bannock a little over the years making Bannock on a Stick whenever we go camping. The kids love it as they wrap pieces of dough around hand carved roasting sticks and slowly roast the bannock over the coals until done. We eat it hot slathered in butter and jam.
Fry Bread Cafe
During one of our regular visits to Kelowna, B.C., we discovered the Kekuli Cafe. This Canadian Aboriginal cuisine restaurant has been serving up bannock with a twist for over 10 years. Much of our bannock recipe inspiration comes from this little cafe and all their delicious bannock offerings. Definitely a must stop the next time you are in Kelowna!
The best time to eat this bread is fresh, however it does taste pretty good the next day.
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Ingredients
- 3 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tbsp sugar
- 1 tsp quick rise yeast
- 1.5 cups water luke warm
- canola oil
Instructions
- Whisk together flour through sugar.
- Stir in yeast.
- Make a well in the middle of the dry ingredients and pour in water. Gently mix until dough forms.
- Cover dough with plastic wrap and let sit 15 minutes.
- Heat oil in a large pot or cast iron pan to 350 F.
- Divide dough into 8 sections and roll each section into a ball. Flatten with your hands to about 6 inches all around.
- Depending on the size of your pot you can cook up to two at a time, do not over crowd the pan.
- Cook for about 1-2 minutes per side or until golden brown. Remove from pot and drain on paper towel lined plate.
Stephanie says
We made this today and it was delicious. Tried them both savory for breakfast and with a little nutella on top!
Dani says
This is terrific! I use baking powder instead of soda and it makes it even better.
Alina | Cooking Journey Blog says
Easy recipe and I love the cooking method on the open fire!
Bakersbeans says
It’s a fun way to get the kids involved in cooking!
Sara Welch says
This was such a great recipe and easy to make too! My daughter and I enjoyed making this together!
Lyndsay says
Yes!!! I’m so excited to make this again!! It’s one of my mother in laws absolute favs and it’s become one of my favourites too. Thanks for the delicious recipe 🙂
Bakersbeans says
Hard not to love fried dough!
Krissy Allori says
This was delicious and can get eaten so many different ways!
Fred Ford says
I always tried to have a fire cooked meal when I took the Scout Troop camping. Mostly it was foil roasted burgers and veggies. But we did try various things like a rabbit on a spit and bannock. I never got onto getting the bannock to where I thought we should eat it. When we went up to Hudson’s Bay out of Cochrane on the Polar Bear express I spoke with a native lady who gave me some tips. Their bannock was delicious. I think I will try it again. I am forbidden from eating deep fried things these days but what harm could there be in roasted bread covered with cinnamon and sugar. Yummm.
Bakersbeans says
We’ve always had success with bannock on a stick. Just takes time and patience to get it all cooked and that little extra brown added lots of flavour! This deep fried bannock is a treat here even though the kids absolutely love it. One tip I have if you try this recipe is use a thermometer to ensure your cooking oil stays constant at 350F!
Billie Teal says
This recipe is great. Easy to follow and delicious.
Bakersbeans says
Thank you for your feedback! We really need to make it again!
Louise Whiteley-Palmer says
I remember making the bannock on a stick at brownie camp!
Bakersbeans says
That’s a fun food memory to have!
Mel says
Baking soda or baking powder?
Bakersbeans says
Baking soda
Christine says
I want to try this ,! .. my friend just asked if it can be baked ?
Bakersbeans says
I have never tried baking so I’m really not sure. Like bread however, it might work. Give it a try on parchment paper or greased pan. Aim for 350 F for about 10 minutes? Let me know how it goes!
Charmaine says
Yes, you can bake this at 400 for around 30 mins.
Around 20 mins flip it over.
But first, knead it it to a oval shaped flat bannock around an inch thick and poke holes in the bannock about 20 or so with a fork.
Rub some shortening on the top and bottom so your bannock will be soft.
linda bilow says
Just made two batches of this tonight. First batch I made regualr bannock but in rounds and rectangles. The next batch I made bannock balls aka cinnamon/sugar balls. A big hit in the household. I wonder if I could bake this as the dough would be great to make calzones. I also used whole wheat flour.
Bakersbeans says
Thank you for your feedback. I’m so happy you all enjoyed the bannock! I haven’t tried baking the dough yet but it’s on my list of things to try to see how it turns out. If you bake it before I do, please let me know!
Gail says
This is too funny but the reason I’m here is because of Kekuli Cafe. One just opened in Kamloops, where I live and my sister dropped one off for me yesterday. Your picture looked the most like the one I had. It was just plain, maybe had powdered sugar on it at one time. I’m gonna make some soon.
Ben says
I experienced fry bread for the first time made fresh by a native friend. It was so tasty – I just couldn’t get enough. While this recipe tasted good, it just didn’t quite match the fry bread that my friend has been making for years passed down through the family. This fry bread dough wasn’t very light; it was actually quite dense. Perhaps the recipe needs more yeast or sitting for longer than 15 minutes ? It may be related to the kind of flour used as well. I’m going to have to get my friend’s recipe and see where the difference is.
Bakersbeans says
Thank you so much Ben for your feedback. I have so much respect for traditional family recipes and did my best to create a fry bread I thought was tasty! Do let me know if you tried a different flour and it made a difference. I’m willing to learn!