A recipe for BANNOCK: LUSGNIGN in Mi’kmaq

4 cups Flour
3 tbl spoons baking powder (I usually use 2-3 tsp per cup of flour)
1/4 cup sugar (less if you’d like)
1/2 teaspoon salt
Approx. 1 3/4 cups of milk
1/4 cup of either oil, butter, margarine, or lard..Your choice..

preheat oven at 370 degrees

add dry ingredients into a bowl and mix together

make a hollow so you can pour the liquids into it, If you scald the milk it makes it so much better, lol..

mix slowly by hand with a fork until no clumps and mixture is more solid

then knead thoroughly but not roughly or for too long..dough will get too tough
dough should resemble a soft pillow

get a baking pan (could be a cake or cookie sheet)

spread out onto a greased pan 1-1/2 inch thick

place in oven for 30-40 minutes

bannock should be a golden brown

be patient and let cool for about 5 minutes
Try cooking it in a frypan on top of a grate on an outdoor fire fire.
Or with a stick over the fire..note..do not use dry wood and do not tear the wood off a tree..It’s still alive..
You can use this as frybread too..
You can add so many things to bannock if you don’t want it plain..Example..fruit,,vegetables, nuts.
I use this as frybread and add sugar and cinnamon to it after it’s fried. Sort of like a Beavertail.
I know I don’t have to tell anyone how to eat bannock once it’s done, lol..I can smell it now..

Taken from Strong Native Women’s Voices Facebook Page