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 firstname.lastname@example.org by Monday, July 5.
Full recipes and contest rules can be found on the Leddy Library website.
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.