Bannock Bread is a simple, versatile flatbread with deep roots in Montana’s culinary history, often associated with Native American tribes, fur traders, and early settlers.
Traditionally cooked over an open fire, it’s a quick bread that’s perfect for camping or pairing with hearty dishes like venison or trout.
Ingredients:
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- 6 cups of Flour
- 3 Tbs. Baking Powder
- 1 1/2 tsp. Salt
- 2 1/2 cups Water
Directions:
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- Heat oven to 350° Stir together; flour, baking powder and salt. Gradually add water, (if dough is too dry add more water).
- Knead until dough is not sticky.
- Grease a large baking pan, spread dough in pan and bake 35 minutes.
Serve hot with chokecherry jelly and thin sliced fried potatoes, beef from a roast, sliced thin before cooking and then fried.
Peppermint tea or coffee is usually served with Bannock Bread.
(can be fried stove top in a skillet as well)
“This is a traditional meal for our people.” – Earl Old Person, Chief (Chief of the Blackfeet Nation).
