My whole culinary career (such as it is) I’ve been under the mistaken impression that bannock was exclusively a First Nations thing.
It must have been all the outdoor cooking demonstrations on Canada Day; bannock broiling up on cast iron beside staves of smoked salmon, always supervised by the local band elders. Every native cook I knew fried a mean skillet full ‘o bannock and on the occasions that Crystal and I went to Uke to see the extended family you could bet there’d be a lot of fry bread involved.
It turns out that although First Nations people may have been grinding nut and berry flour to make something bannock-like, the bannock recipes we recognize today originate in the Middle East. Most historians agree that the recipe came from ancient Egypt and the modern name came from Celtic England. (more…)