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Bannock.Photograph by Julie Van Rosendaal

"There's a difference between aboriginal food and food we've inherited," chef Shane Chartrand says. "We inherited bannock from the British. We've also made it part of our culture, so is it part of our culture? Of course it is. We've made it our own. When you're gifted something, it's yours."

Servings: Six to eight


3 cups all-purpose flour

3 tablespoons sugar

1/4 teaspoon salt

2 tablespoons baking powder

2 sprigs fresh sage, chopped

2 sprigs fresh thyme

1-1/2 cups water

Canola oil, for cooking


In a large bowl, stir the dry ingredients together, including the herbs. Carefully add water, mixing gently just until combined. Cover and place in a warm area for 30 to 40 minutes, then shape into 3 oz (about 10-12) balls and flatten.

Heat a generous drizzle of oil in a heavy skillet, cast iron if possible. Grill the bread until it’s just cooked in the middle. To cook over an open fire, wrap the dough around a willow branch and cook until crispy.

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