This recipe by Chef Andrew George Jr. is taken from the book he co-wrote with Robert Gairns titled Feast! Canadian Native Cuisine For All Seasons. "You won’t find a Native community in Canada where bannock is not made in one form or another," he says. "It’s one of our basic food groups. As a matter of fact, after the decimation of the buffalo herds in the mid-1800s it was almost our only food group. But that’s another story. I’ve made bannock more ways than a newlywed couple has done Hamburger Helper and I’m going to show you some fascinating recipes. Let’s start with my Tsaibesa’s recipe. It’s easy, authentic, and very, very good, especially when served hot. In the Introduction, my dad showed you how to cook bannock over an open fire, but first I want you to try this recipe in your oven, the way Tsaibesa taught me."