Bannock has been a northern favourite for centuries, and an important piece of many cultures in the NWT. Its ingredients are basic – water, flour, baking soda and lard, plus sugar or salt, depending on whether you want dinner or dessert, and its on offer at local farmers markets and cherished in the bush. Classic bannock has a smoky, almost nutty flavour blended with a buttery taste, while dessert bannock can have flavours resembling a donut or shortbread.
Making bannock is an art that takes years to perfect. Though the recipe may be simple, you’d be astonished at the sheer number of first-timers who’ve botched their would-be bannock.