PALEO & WHOLE30 INDIAN FRY BREAD
To Purchase GRAIN FREE Pasta DOH Mix Go To Below Amazon Link:
PALEO & WHOLE30 INDIAN FRY BREAD
When I started following a Paleo & Whole30 lifestyle, I thought I would have to forgo my love of Bannock. I grew up eating Bannock. Bannock, also known as Indian fry bread, is an integral part of my Metis history and culture.
The ‘Métis’ (pronounced May-tee) is one of Canada’s three recognized indigenous people (under the Constitution Act of 1982). For many years the term Metis meant ‘half-breed.’ Today we prefer to be called and known as Canada’s first multi-cultural, indigenous people. As Metis people, we have a rich history with our own language, culture, and foods.
During the 1800s, when Scottish explorers and fur traders came to Canada, many lived with and married our First Nation’s women and settled in pockets throughout the provinces. The Scots brought with them a bread called Bannock. The word stems from the Gaelic word ‘Bannach’, meaning ‘morsel.’ The Scottish made their original bread from wheat flour. In Canada, the Metis used cornflour, fried in pork fat. This bread soon became an integral part of the First Nation culinary repertoire.
Cooked hearth-side, Bannock was prepared as a large biscuit that could be broken up or wrapped around a stick and baked over a fire. The Scots cooked the bread on a Bannock Stone, a griddle they placed in front of a fire.
Today most First Nations and Metis families have their recipe, handed down through generations.
When I was young, my parents took us camping, and as a family, we often cooked Bannock over the fire, the dough wrapped around a small tree branch found on the ground or in the forest. Fire baked Bannock is delicious, needing nothing more than some salt. At home, we made Bannock in a frying pan, hence the phrase ‘Indian fry bread.’
In living a grain-free lifestyle, I still include Bannock in my culinary repertoire. I use my FRESH DOH, Grain and Gluten-Free Fresh Pasta Dough Mix. Just add a tablespoon of gluten-free baking powder to the dry mix in a food processor or mixer. Add water and voila! You will have grain-free Bannock DOH! The DOH is Paleo, Whole30, gluten-free, grain-free, non-GMO, all-natural, and hand made!
With the DOH mix, you can make one large Bannock, torn into pieces or smaller pancakes, either thick or thin.
This recipe makes four larger or eight smaller Bannock. The larger Bannock (4) are crunchy, flaky, and chewy. The thinner versions are more tender and ideal for sandwiches and paninis.
Our FRESH DOH Grain & Gluten Free Fesh Pasta Dough Mix is available on Amazon in Canada and the USA.
Our FRESH DOH Bannock can serve as the foundation of a variety of Bannock recipes. You can enjoy a piece of Bannock with nothing more than no sugar added jam with a big dollop of coconut cream, alongside a hot cup of tea.
Bannock can also be the foundation of a variety of recipes, such as:
Chicken Salad on Indian Fry Bread: https://freshdoh.com/blogs/glutenandgrainfreelifestyle/chicken-salad-on-indian-fry-bread-panini-paleo-and-whole30
Tuna Melt on Indian Fry Bread: https://freshdoh.com/blogs/glutenandgrainfreelifestyle/tuna-melt-on-indian-fry-bread-paleo-whole30
RECIPE TASTE PROFILE
Bannock is so delicious with a dense, flaky and chewy texture.
DIRTY-BIRDY WINE NOTES: FOR PALEO, WHOLE 30 NOT-SO-STRICT LIFESTYLE:
Texture is Bannock’s predominant taste sensation. It is dense, flaky, and chewy. Pair wine to the other ingredients being served with Bannock. In the recipe below Bannock is served with a dollop of jam and coconut cream. The primary taste sensation of both the jam and cream is sweetness. Choose a dessert wine with more sweetness than the jam and coconut cream. Tawny Port would be ideal!
NEEDED EQUIPMENT AND UTENSILS
Food processor or mixer
MAKING THE BANNOCK DOH
Place DOH mix in a food processor or mixer. Add one tablespoon of gluten-free baking powder. Add half a cup of room temperature water and mix. Add an additional one tablespoon of water at a time until DOH is mixed. t
Pull the DOH together into a ball and place it on a piece of parchment paper.
Cut dough into 4 pieces.
Roll into 4 balls.
Roll each ball, one at a time between 2 pieces of Parchment paper into a 5″ or 6″ in diameter circle.
Repeat process, making 4 large Bannock pancakes.
Add enough oil to the bottom of an iron skillet. Heat until almost smoking. Fry one pancake at a time, about 1 minute per side until golden. Set fried bread on piece of paper towel. Repeat process for remaining 3 balls of DOH.
- Prep Time: 15
- Cook Time: Frying
- Total Time: 20
- Yield: 8 to 12 1x
- Category: PALEO & WHOLE30
- Method: FRYING
- Cuisine: BRUNCH, LUNCH, DINNER
- Diet: Gluten Free
1 package FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix*
1 tablespoon gluten-free baking powder
Olive oil (as needed for pan-frying)
No sugar added jam (optional)
*Canned coconut milk is ideal to use as the coconut cream separates from the coconut water. Just scoop the cream out of the can, place in small bowl, and whip with a fork.
To make Indian Fry Bread, pour contents of FRESH DOH mix into a food processor or mixer. Add baking powder. With motor running add ½ cup cool water. Add an additional one tablespoon of water at a time to mix until dough is mixed and moist but not wet. Divide dough into 4 balls. Roll each ball, one at a time between 2 pieces of Parchment paper into a 5″ or 6″ in diameter circle. Add enough oil to the bottom of an iron skillet. Heat until almost smoking. Fry one pancake at a time, about 1 minute per side until golden. Set fried bread on a piece of paper towel. Repeat process for the remaining 3 balls of DOH. Bannock will keep up to 5 days in freezer bag, separated by paper towel.
You can use this fry bread to serve with your main entree or to use in sandwiches or tacos or. even with Indian food in place of Naan!
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