A Journey to India on a Plate
This recipe reimagines bannock as a vehicle for the warm, complex flavors of India. Infused with a fragrant blend of garam masala, turmeric, and cumin, and enriched with yogurt and ghee, it echoes the beloved textures and tastes of Indian breads like naan and paratha. The result is a vibrant, golden-hued bread that is both comforting and exotic, especially when torn and dipped into a simple yet luscious swirl of mango chutney and yogurt.
Prep Time
10 minutes
Cook Time
12 minutes
Servings
4
Cuisine: Fusion (North American / Indian) | Diet: None | Skill Level: Beginner | Cost: Affordable
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 3 tbsp cold ghee or unsalted butter, cubed
- 1/4 cup plain yogurt
- 1/2 cup warm water
- 2 tbsp chopped fresh cilantro
- Ghee or vegetable oil, for frying
- For the Dip:
- 1/2 cup plain Greek yogurt
- 2 tbsp mango chutney
👨🍳 Chef’s Tips
- Using warm water helps to create a softer, more pliable dough.
- Don’t be shy with the ghee for frying; it adds an authentic, rich, nutty flavor that oil can’t replicate.
- For a bit of heat, add a pinch of cayenne pepper or finely minced green chili to the dough.
- Make a double batch of the spice mix to have on hand for future use.
Preparation
- In a mixing bowl, sift together the flour, baking powder, garam masala, turmeric, cumin, and salt. Sifting aerates the flour and ensures the spices, which will give the bannock its signature color and aroma, are evenly distributed.
- Add the cold ghee or butter. Use your fingers to rub the fat into the flour mixture until it resembles fine breadcrumbs. This will create a tender, short crumb.
- In a separate small bowl, whisk together the plain yogurt and warm water.
- Make a well in the center of the dry ingredients and pour in the yogurt-water mixture. Add the chopped cilantro. Use a fork to gradually combine the ingredients into a soft, pliable dough.
- Gently knead on a floured surface for just a minute until smooth. Pat into four smaller, 1/2-inch thick discs.
- To make the dip, simply spoon the mango chutney over the Greek yogurt in a small bowl and gently swirl it in with the tip of a spoon, creating a marbled effect.
Cooking
- Heat a tablespoon of ghee or oil in a skillet or tawa over medium heat. The nutty aroma of heating ghee is the first sign of the deliciousness to come.
- Place one or two bannock discs in the pan, ensuring not to overcrowd it. Cook for 5-6 minutes per side.
- As it cooks, the bannock will puff up slightly and the turmeric will bloom into a beautiful, sunny yellow color. The smell of toasting cumin and garam masala will be intoxicating.
- The bannock is done when both sides are golden brown with some darker toasted spots, and it sounds hollow when tapped.
- Transfer to a plate lined with a clean kitchen towel to keep warm while you cook the remaining discs.
Serving
Serve the masala bannock hot from the pan, either whole or torn into pieces for communal dipping. The contrast between the warm, spiced bread and the cool, sweet-and-tangy yogurt dip is key.
Storage
This bannock is best eaten the day it’s made. Leftovers can be wrapped in foil and stored at room temperature for a day. Reheat in a dry skillet to refresh.
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 9g |
| Carbohydrates | 60g |
| Fat | 16g |
An Everyday Bread, Extraordinarily Flavored
This fusion of North American and Indian culinary traditions is a testament to how versatile a simple recipe can be. The Spiced Masala Bannock is perfect as a side for curries, a base for a quick snack, or simply enjoyed on its own as a flavorful treat.
Tags: masala bannock, Indian fusion recipe, spiced bread, naan alternative, bannock
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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