Light, fluffy and golden brown - delicious!
"The Inuit call it 'palauga,' it's 'luskinikn' to the Mi'kmaq, while the Ojibway call it 'ba`wezhiganag.' Whatever they call it... just about every indigenous nation across North America has some version of bannock. ... Nancy Turner, a professor ... at the University of Victoria, says indigenous people already had their own version made from a wild plant called camas. The camas bulb would have been baked for long periods of time, dried and then flattened or chopped and formed into cakes and loaves, similar to modern bannock."