Baked bannock

We Metis love our bannock and this is my favourite recipe for it. It's great with soup, or just on it's own with jam or honey.

June 21 is National Indigenous Peoples Day—a great opportunity to commemorate and learn more about the rich and diverse cultures, voices, experiences, and histories of First Nations, Inuit, and Métis peoples in Canada.

This simple and easy pan-fried bread is made with basic pantry staples: flour, baking powder, salt, water, and melted butter. Serve it topped with honey or jam alongside eggs, chili, or soup.

Historical Notes: "Bannock, a simple type of scone was cooked in pioneer days over open fires. Variations in flours and the addition of dried or fresh

"I've always loved food, and where food was, I wasn't far away," says Shantel Tallow, the self-described "food mind" of Aahksoyo'p Indigenous Comfort Food, a catering business she owns with her partner (in business and in life) Paul Conley.

One day when Vivienne Aknavigak was looking for something to go with spaghetti, raisin bannock just didn't cut it.

This is a recipe from my friend - her Mom makes the best bannock ever using this recipe.

A Tofino, B.C., mother passes along this simple bannock recipe shared with her by an elder of the Nuu-chah-nulth culture she cherishes.Related: First Nations Recipes to Make for National Indigenous History Month

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Make and share this Fried Bannock recipe from Food.com.