In large bowl, stir together flour, baking powder, salt and soda. Gradually pour in buttermilk, stirring constantly and adding more buttermilk if necessary to make soft but not sticky dough.
Turn out onto lightly floured surface and knead several times. Roll out into 1/2 inch thickness; cut into 3 inch rounds or squares.
Pour oil into large skillet to depth of 1 inch; heat over medium heat. Cook rounds, one layer at a time, for 5 to 6 minutes per side or until golden, crisp and cooked through. Makes about 12 rounds.
The Canadian Living Cookbook
Author's Comments
Close to bannock in ingredients, fried bread has a delicious crisp golden crust. Serve hot with a meal or as a snack with butter and jam. Across the Canadian Prairies, buffalo and bannock are prevalent.
Instructions
In large bowl, stir together flour, baking powder, salt and soda. Gradually pour in buttermilk, stirring constantly and adding more buttermilk if necessary to make soft but not sticky dough.
Turn out onto lightly floured surface and knead several times. Roll out into 1/2 inch thickness; cut into 3 inch rounds or squares.
Pour oil into large skillet to depth of 1 inch; heat over medium heat. Cook rounds, one layer at a time, for 5 to 6 minutes per side or until golden, crisp and cooked through. Makes about 12 rounds.
The Canadian Living Cookbook
Author's Comments
Close to bannock in ingredients, fried bread has a delicious crisp golden crust. Serve hot with a meal or as a snack with butter and jam. Across the Canadian Prairies, buffalo and bannock are prevalent.
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