Fry Bread Challenge continues with traditional bannock from 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 leddycommunications@uwindsor.ca 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

Ingredients

• 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

Directions

• 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.