Ployes
A thin buckwheat-and-wheat batter, loosened with cold and hot water, cooked on one side until lacy holes form and the top sets.
Bannock (North American)
Bannock
This flour, baking-powder and oil dough is Parks Canada’s contemporary Métis-interpreter version prepared at Rocky Mountain House; its specific recipe origin is unknown.
History
Parks Canada describes the specific formula as prepared for visitors at Rocky Mountain House National Historic Site by Métis interpreters and adapted from a traditional Métis recipe, while stating that the formula's origin is unknown. It distinguishes this flour-and-baking-powder interpretation from older bannocks made with corn or nut meal and ground plant-bulb flour. This record covers the sourced modern formula only.
Ingredients
Scaling: source batch only
Flour
460 g
Parks Canada also gives 3 cups.15 g
Parks Canada also gives 3 teaspoons.45 mL
Parks Canada also gives 3 tablespoons.250 mL
Parks Canada also gives 1 cup.Method
Risks and precautions · Standard risk
Pathogens in raw flour
Raw flour can carry harmful bacteria; do not taste the uncooked dough and cook the bannock before eating.
Hazard sourceOpen flame and hot cast iron
The source cooks the dough over an open fire on a hot cast-iron pan, creating a burn hazard.
Hazard sourceDo not taste the raw dough; wash hands and clean tools and surfaces after handling flour.
Control sourceUse a stable cooking area, keep hands and clothing away from the fire and pan, and handle the pan with suitable heat protection.
Control sourceThis page documents one contemporary Parks Canada recipe prepared by Métis interpreters. It does not represent every Indigenous or Métis bannock tradition.
The source gives no internal temperature or food-safety endpoint. Its instruction to cook until golden is not a verified measure of doneness.
- Combine the flour, baking powder and oil in a bowl and stir until evenly mixed.
- Add the cold water and knead until the ingredients form a dough. Roll it into a ball and cover it for 10 minutes.
- Press the dough onto a hot, long-handled cast-iron fry pan over an open fire. Cook for about 15 minutes or until golden brown. The source does not specify a separate internal temperature or a flip.
- Score the bannock into slices while it is still warm. Serve with jam or wild berries, as suggested by the source. Take care around the open fire and hot pan.
Places
Rocky Mountain House National Historic Site
Documented preparation · Locality evidenceParks Canada says Métis interpreters prepare this version for visitors at the site; it also says the origin of this particular formula is unknown. This is not a claim that bannock originated here.
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Sources
Parks CanadaInspiration · Method · History
Parks Canada Heritage Gourmet Recipes: BannockParks Canada gives 3 cups (460 g) flour, 3 tsp (15 g) baking powder, 3 tbsp (45 ml) oil and 1 cup (250 ml) cold water.
The dough is mixed, kneaded, rolled into a ball, covered for 10 minutes, pressed onto a hot long-handled cast-iron pan over an open fire and cooked for 15 minutes or until golden brown.
Parks Canada says Métis interpreters prepare this version for visitors at Rocky Mountain House, the formula's specific origin is unknown, and it is adapted from a traditional Métis recipe.
The page distinguishes older bannocks made with corn and nut meal and flour from ground plant bulbs.
U.S. Food and Drug AdministrationSafety
Handling Flour Safely: What You Need to KnowRaw flour may carry harmful bacteria; raw flour and dough should not be tasted, and hands and surfaces should be cleaned after handling.