This is the way my family makes bannock, although my dad always called it skillet bread or camp bread. 2 cups flour, 2 tsp baking soda, 1 tsp salt. Add enough water to make a dough and cook however suits you. It also makes a good dumpling. Supposedly the recipe moved with the family from Port Royal to Quebec around 1755 and from there to St.Louis around 1802. My family is Acadian and settled in the Port Royal area of Nova Scotia prior to 1700. Sometimes dad wanted what he called "old time food" and this was one of his favorites. And yes it goes great with pea soup.
Very old bannock recipe
- Thread starter cadian
- Start date
