19 Reviews of Fried Bread (I Call It Bannock)

From: Gadget_Queen

On Mar 25, 2006

Great job, tasb! I doubled the recipe and may have let mine sit a little too long (over 2 hours) because they were impossible to shape and puffed up into giant blobs. Pretty or not, they were fantastic. DS had leftovers for breakfast and insisted that I make more soon. Thank you.

From: kzbhansen

On Apr 25, 2006

YUM!!! Love this!!! I saw your post on the Q & A forum and had to try your recipe!! Very good!! Your diligence with working this recipe turned out a winner!!! My family loved these with honey one liked cinnamon and sugar and one liked with powdered sugar, DH likes syrup!! This will be made again and again!!! Thanks for posting!!!

From: bshemyshua

On Jul 23, 2006

I have never made Fry Bread (or bannock) before,but as a treat I tried this for my family the other night. It was a big hit! I was very surprised at how light and fluffy these breads were even though there was no fat incorporated into the dough. Almost like a fried puff pastry with lots of air pockets. I served them as a sweet with powdered sugar sprinkled over the top.(we were out of honey)Next time I will have honey or real maple syrup. I would also like to see if I could make them just a touch flatter as a savory bread to serve with a Recipe of Simpler Navajo Posole. Your effort to perfect this recipe really shows in the final product. Thank you for this recipe.

From: meebsmom

On Sep 1, 2006

This Bannock was FANTASTIC! I have used other recipes but they called for butter or margerine. I was a bit skeptical when I read the recipe, but the reviews convinced me to try it. I had a dinner with 4 young college gentlemen and served them with butter and homemade preserves. They went NUTS for this bread!I will certainly be serving it to my family often. Thank YOU for taking the time to tinker with it, however this recipe needs a warning..may cause obesity if eaten too frequently!

From: gnome woman

On Oct 12, 2006

In June we have a National Aboriginal Day in Canada. I work for the federal Government and our local union - National Health and Welfare again hosted a celebration. The niece of one of our employees, from the Moraviantown reserve, cooked up enough bannock for 300 people, funded by the local union. It was served with jams, honey and butter....it was delicious and a great celebration for the Canadian Aboriginal people. I asked for the recipe and it was exactly yours....thanks from Southwestern Ontario.

From: Ilovemy4kids

On Oct 13, 2006

Hmm, for a super simple recipe, this tasted amazingly delicious. It was a shock to look at the dough after almost two hours later to find lumpy, sticky mass of wet goo, but I just dug in and tried to shape it. It was soo sticky, so best thing to do is to use two spoons, shape them into ball shapes, and fry them. Dusted mine with icing sugar. Everyone loved them, including my hard-to-please son. In fact, we made them again this morning, so that is twice in a 24 hr period. Thank you for posting.

From: whispersinthedark

On Feb 18, 2007

I coated mine with bread crumbs before pan frying them. They were just awesome.

From: Chef 48858

On Jan 5, 2008

Love this recipe. altough after the first fews times of making it I started replaceing the water with milk. Now the family can tell if I use water instead of milk and they say they like it much better with the milk. Also I am native myself and grew up on fry bread that mom would make. Mom even says now my bread is better than hers. I now make soup and bread at least 3 to 4 times a month or get hounded to do so by the family.

From: Ktga2go

On Sep 21, 2007

This is a great recipe!! Taste was spot on. We opted to go italian and added our own twist: Reduce sugar by half. Mix 5-6 finely chopped cloves of garlic with 4 Tbsp chopped or dried parsley and a 1/4 cup of whatever oil you have on hand. After frying, throw the breads into the mixture and coat well, and salt and parmesan to taste: Enjoy.

From: Chef #455042

On Jul 27, 2007

I have this same recipe, but i use milk not water. everyne loves it when i mke fried bread. you do have to allow the mixture to set before making if u want light & airy bread.