Inuit Bannock (Palauga)

Inuit Bannock, also known as Palauga, is a traditional type of quick bread deeply rooted in Inuit culture. This bread is quick to make and features a tender, fluffy interior with a golden, crispy exterior. Bannock is a versatile dish that pairs well with sweet spreads like jam or syrup and makes for a comforting accompaniment to tea.

Ingredients

🌾 5 cups White Flour
🧂 2 tablespoons Salt
⏫ 4 tablespoons Baking Powder
🫒 1/2 to 1 cup Cooking Oil
🥛 2 cups Milk
💧 2 cups Water
🍇 Handful of Currants or Raisins

Instructions

1- Prep the Workspace:

• Begin by washing your hands and gathering all necessary ingredients.

2- Preheat the Pan:

• Place a black cast iron frying pan on a white electric stove over medium heat.
• Pour enough cooking oil to cover the bottom of the pan by about 1 cm and let it heat while preparing the batter.

3- Mix the Dry Ingredients:

• In a large stainless steel mixing bowl, combine the 5 cups of white flour, 2 tablespoons of salt, and 4 tablespoons of baking powder.
• Mix thoroughly using a fork or your hand.

4- Combine Wet and Dry Ingredients:

• Create a well in the center of the dry mixture.
• Pour 2 cups each of milk and water into the well.
• Gently mix until just combined. Avoid over-stirring to ensure a fluffy texture.

5- Cook the Bannock:

• Once the oil is hot, use a large spoon to scoop a portion of the batter and carefully drop it into the oil.
• Use two silver forks to shape the batter into a round form within the pan.
• Cook each side for about 5 minutes, or until golden brown.

6- Optional Step:

• For a sweet variation, mix a handful of currants or raisins into a separate portion of batter before cooking.

7- Serve:

• Once cooked, remove the bannock from the pan and place it on a serving plate.
• Using a large, curved rocker knife, cut the bannock into wedges or desired pieces.
• Serve with jam, syrup, or your choice of toppings.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Equipment: Stainless Steel Mixing Bowl, Black Cast Iron Frying Pan, White Electric Stove, Two Silver Forks, Large Curved Blade Knife (Rocker Knife), Various Measuring Cups/Bowls, Brita Water Filter Pitcher (for water), White and Multicolored Serving Plates, Small Bowls for jam and syrup

Cooking Tips

• Avoid over-mixing the batter to maintain light and airy bannock.
• Use a consistent medium heat to ensure an even, golden crust.
• Handle the hot oil with care to prevent accidents or burns.

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Inuit Bannock (Palauga)

Posted by Waivio guest: @waivio_hivecooking