Description
Traditional Canadian First Nations flatbread made from flour, water, and baking powder or soda, baked in a hot skillet or on a griddle.
Technical
The dough consists of flour, water, and sometimes baking powder or baking soda, and is baked at 180°C to 220°C (350°F to 425°F) for 2 to 5 minutes per side. The chemical reaction involved is the Maillard reaction, which contributes to the browning and flavor development of the bannock.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
toastednuttybutteryearthywarmcaramelized
Wine Analogy
Similar to the toasted notes of an oaked Chardonnay
Coffee Analogy
Comparable to the nutty aromas of medium-roast Colombian coffee
Perfume Analogy