4 Serves
70 Mins
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Gradually stir in the water until a soft, slightly sticky dough forms.
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MexicanVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
169 µg / 400 µgCalcium
269 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
437 mg / 1,250 mgPotassium
100 mg / 4,700 mgSodium
846 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
69 gAlcohol
0 g
Turn the dough onto a floured surface and knead gently for a few minutes. Shape the dough into a flat, round disc about one inch thick.
Heat the cooking oil in a large frying pan over medium heat. Carefully place the dough disc into the hot oil.
Cook the bannock for approximately 20 to 25 minutes per side, turning once with tongs, until the bread is golden brown and sounds hollow when tapped.
25
g149
g14
g
American
Indian