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Native American Galette

Native American Galette


"This is a heavy bread common among the Ojibwa/Chippewa of the Turtle Mountain Band of Chippewa."
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40 m servings 184 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 2.9 g
  • 5%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. In a large bowl, stir together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in milk, mixing just until dough holds together. Form dough into a round and place onto prepared baking sheet.
  3. Bake in preheated oven for 30 minutes, or until a butter knife inserted into center of the loaf comes out clean.

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Read all reviews 12
  1. 15 Ratings

Most helpful positive review

My husband is native and loves his "Buffalo Chip" bread. I tested the recipe with shortening sub instead of butter, powder milk sub and original. All three were great! My family loved them. ...

Most helpful critical review

I feel bad in a way rating this so low but I really disliked the bread as it came out, as I made it. I wanted to like it-such a simple and useful recipe. I did use whole wheat flour, but so do o...

Most helpful
Most positive
Least positive

My husband is native and loves his "Buffalo Chip" bread. I tested the recipe with shortening sub instead of butter, powder milk sub and original. All three were great! My family loved them. ...

This bread turned out to be quite good and VERY quick and easy. It's especially good served hot with butter. It's fairly dense with a nice crisp crust, similar to a plain Irish soda bread (no cu...

Wow! It's great to see a recipe for this! This is wonderful bread to accompany just about any meal. It is best fresh from the oven with fresh raspberry or chokecherry jelly, which my aunt makes...

I have made this recipe multiple times now. I love it for the simplicity and ease of preparation and the crunchy crust. I have tried it with all white and all whole wheat flour, and it has turn...

Good simple recipe! I would like to try it now, using part whole wheat flour. Thanks!

I remember my father used to make this when I was a child. I looked forward to eating it as we didn't have much to eat in the house. He used to tell me his grandmother used to make it. I never r...

Best bannok I have made yet. Only change was to use whole wheat flour. Made a nice size round loaf... Wonderful!

I made this with whole wheat flour, and cut the recipe in half. With that in mind, the baking time was decreased; my bread only took about 20 minutes! Great taste!


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