Bannock has been a staple food of many peoples for hundreds of years.

Some describe this bread as a hockey puck made of carbohydrates. It’s traditionally cooked by mixing ingredients into a large, round biscuit and then baking it in a frying pan.

Most Indigenous nations in North America have some version of bannock: It’s called palaugaaq in Inuktitut, niitá’pihkiitaan in Blackfoot, or bakwezhigan in Ojibwa. In Scotland, it’s called bannach in Gaelic, meaning morsel.

It’s fun and easy to make. You can bake it in the oven, fry it on the stovetop, or fry it over an open fire. Free Recipe Below. The baked bannock is easiest, but frying it is a skill you can learn to take with you camping and cook it over the open fire (takes a little practice to not burn it).

This is a sweet book and also contains a traditional bannock recipe. Excerpt from Amazon: “Told in lively and powerful verse by debut author Kevin Noble Maillard, Fry Bread is an evocative depiction of a modern Native American family, vibrantly illustrated by Pura Belpre Award winner and Caldecott Honoree Juana Martinez-Neal.”