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Bannock

Bannock
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Bannock

Bannock is a variety of flat quick bread. The word can also be applied to any large, round article baked or cooked from grain. When a round bannock is cut into wedges, the wedges are often called scones. But in Scotland, the words bannock and scone are often used interchangeably.

Bannock, also known as frybread, muqpauraq, skaan (or scone), or Indian bread, is found throughout North American Native cuisine, including that of the Inuit/Eskimo of Canada and Alaska, other Alaska Natives, the First Nations of the rest of Canada, the Native Americans in the United States, and the M├ętis

How it's made

As made by Indigenous North Americans, bannock is generally prepared with white or whole wheat flour, baking powder, sugar, lard and water or milk, which are combined and kneaded (possibly with spices, dried fruits or other flavouring agents added) then fried in rendered fat, vegetable oil, or shortening, baked in an oven or cooked on a stick.

Tibetan

Balep korkun is a Tibetan bannock made from barley flour and cooked on a frying pan.

Read More at Wikipedia.
Recipe for Bannock.

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