Sweeten up Indian Frybread for a mid afternoon treat by slathering on hazelnut chocolate spread, or use as a vessel to hold up your tacos or chili.
Indian Frybread, 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.
Today’s recipes for Indian 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.
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.
On 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.