Homestyle Herbed Bannock RecipeRecipe By: Miheer Shete
Chef Miheer Shete's savoury round flatbread from Toronto's Bannock restaurant. Bannock bread is traditionally cooked on a griddle or stone, and was introduced to Canada through Scottish explorers and traders and adapted by Indigenous people and settlers.
4 cups all-purpose flour, plus more for dusting
1 cup chopped scallion
2 tbsp chopped rosemary
1 tbsp chopped thyme
2 tsp baking powder
3/4 cup grated chilled butter
1-1/2 cups plain yogurt, drained
1-1/2 tbsp kosher salt
1 tbsp coarsely ground black pepper
Step 1: Preheat oven to 450°F.
Step 2: Sift flour into a large stainless steel bowl or bowl of stand mixer fitted with dough hook attachment.
Step 3: Add dry ingredients, combine gently or on low speed.
Step 4: Add chilled butter and work it until it’s the size of small sweet peas.
Step 5: Add yogurt and slowly work until it forms a mass.
Step 6: Lightly dust dough with flour until it pulls away cleanly. Knead dough approximately 20 minutes, until ingredients come together.
Step 7: Cover entirely and rest in fridge for 2 hours. Dough may feel hard when it comes out of the fridge; that is due to the fat solidifying. Turn dough out into balls, roll according to preference and bake in preheated oven. Alternatively, cook in a skillet as pancakes, 2 to 3 minutes each side. For best results, prepare and cook dough the same day.