Traditional bannock


Traditional Bannock

According to CBC, “The Inuit call it 'palauga,' it's 'luskinikn' to the Mi'kmaq, while the Ojibway call it 'ba`wezhiganag’ … from north to south and coast to coast, just about every Indigenous nation across North America has some version of bannock.” This specific fry bread recipe comes from Southern Vancouver Island, where the bread is often enjoyed with seasonal jam or smoked salmon.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Cuisine Indigenous Canadian

Servings 8
Calories 491 kcal



  • 6 cups all-purpose flour
  • 6 tbsp baking powder
  • 3.5 cups warmed milk
  • 0.25 cups vegetable oil



  • In a large bowl, mix together flour, baking powder, milk and oil. Stir until dough comes together in a ball; do not overmix
  • Shape into a rough oval; place on a baking sheet or oven-safe casserole dish
  • Bake at 400°F (200°C) until a beautiful golden brown, about 30 minutes
  • Serve warm or cooled


Pairs excellent with B.C. blackberry jam!

Nutrition Facts

Disclaimer: the Nutrition Facts table reflects an approximation of the recipe’s nutrient content based on data from Canadian Nutrient File by Health Canada as of August 2020. The nutrient values are estimates and actual amounts will vary by ingredient source, freshness, preparation etc.