Bannock is a type of flatbread commonly associated with Indigenous peoples in Canada and the United States, especially in the North, the Plains, and parts of the Pacific Northwest. It is usually made from flour, water, baking powder or another leavening agent, fat, and salt. It can be fried in a pan, baked in an oven, cooked over a fire, or wrapped around a stick and roasted.

The word “bannock” comes from Scotland, where it referred to a simple round bread made from oats or barley. Scottish fur traders, settlers, and employees of the Hudson’s Bay Company helped spread the term in North America during the 18th and 19th centuries.

Before European contact, many Indigenous peoples made breads or cakes using local ingredients such as corn, ground roots, nuts, seeds, and berries. After contact, wheat flour, lard, baking powder, and sugar became more available through trade, government rations, and mission schools. These ingredients shaped the modern form of bannock.

Bannock became important because it was portable, filling, and easy to make with limited equipment. It was useful for travel, hunting, trapping, and life in remote communities. In some places, it is also called fry bread, though fry bread is often more specifically associated with Indigenous communities in the United States and is commonly deep-fried.

The dish has complex historical associations. It is linked to survival and adaptation during periods of displacement, food restriction, and ration systems imposed on Indigenous peoples. At the same time, it is widely served at community events, family meals, cultural gatherings, and powwows.

Modern versions vary by region and household. Bannock may be eaten plain, with butter, jam, or honey, or served with soups and stews. It is also used in sandwiches, tacos, and desserts. Some cooks add berries, raisins, cheese, herbs, or cornmeal.