The name of this dish, one which I believe comes from Scotland and therefore is not the proper Indian name at all, refers to the fact that the bread is turned. This bread has a nice flavor and is not complicated to make.


  • 2 cups flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1/2 cup Crisco(You could use bear grease or oolichan grease)
  • 1/2 cup water to make a thick dough
  • Additional shortening to grease the pan


Mix the dry ingredients together well. Cut in the shortening using a pastry blender. Mix in the water and knead until the dough is very smooth, about 15 minutes. You can do this in much less time with a powerful electric mixer such as a KitchenAid. Grease a black frying pan, including the sides, and press the dough into the pan. Bake on top of the stove over low heat. Watch carefully so that the bread does not brown or burn before the center is cooked. When the bread is free from the pan, turn the loaf over and continue to cook. The total cooking time will be about 10 minutes on each side.

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Submitted 6/13/05.
Source: The Frugal Gourmet Cooks American
Submitted By: Linda Wilson
Bannock Bread