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Fry Bread Challenge continues with traditional bannock from Muskoday First Nation

Traditional Bannock, Muskoday First Nation

The Indigenous History Month “Fry Bread Challenge” continues this week with a recipe from the Cree and Saulteaux people of Muskoday First Nation in Saskatchewan.

Try this recipe at home and submit photos of your creations for a chance to win a copy of Tawâw: Progressive Indigenous Cuisine, and a $50 grocery store gift card. Email submissions to by Monday, July 5.

Full recipes and contest rules can be found on the Leddy Library's Indigenous History Month web page.

Traditional Bannock, Muskoday First Nation


  • 3 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup of lard, butter, or bacon grease
  • 3/4 - 1 cup of water


  • Mix the flour, baking powder, and salt in a bowl.
  • Add the fat (lard, butter, or bacon grease) to the mix. The fat should be evenly distributed in the mix.
  • Gradually add water and mix the ingredients together with your hands.
  • Knead the dough gently adding more water if needed. Dough should be easy to handle without being too sticky. Add small amounts of flour if needed.
  • Roll out the dough to 1/4 inch thick.
  • Using a fork, poke holes throughout dough.
  • Place on baking sheet or directly on oven rack and bake at 425°F for 10 minutes.
  • After 10 minutes, carefully flip bread and bake for another 10 minutes.

Source: Nellie Bear Demmans, Muskoday First Nation.

Explore the library’s Indigenous food collection to learn more about Indigenous history, food, and cooking.