February 2, 2015

Chef Miheer Shete’s Homestyle Herbed Bannock

Recipe: Miheer Shete


  • 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



  1. Preheat oven to 450°F.
  2. Sift flour into a large stainless steel bowl or bowl of stand mixer fitted with dough hook attachment.
  3. Add dry ingredients, combine gently or on low speed.
  4. Add chilled butter and work it until it’s the size of small sweet peas.
  5. Add yogurt and slowly work until it forms a mass.
  6. Lightly dust dough with flour until it pulls away cleanly. Knead dough approximately 20 minutes, until ingredients come together.
  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.