Luskinikn, often shortened to Luski, is a Mi’kmaw bread with baked and pan-fried versions. This oven-baked home adaptation is based on a recipe shared by Mi’kmaw contributor Rosemary Marshall and makes one round cut into twelve wedges. It uses the familiar modern combination of wheat flour, baking powder, oil and water; it is one version, not a universal formula or a claim about pre-contact wheat-flour bread.
Luskinikn, often shortened to Luski, is a Mi’kmaw bread with baked and pan-fried versions. This oven-baked home adaptation is based on a recipe shared by Mi’kmaw contributor Rosemary Marshall and makes one round cut into twelve wedges. It uses the familiar modern combination of wheat flour, baking powder, oil and water; it is one version, not a universal formula or a claim about pre-contact wheat-flour bread.
Prepare the oven and panHeat the oven to 175°C. Line a 25 cm round pan with parchment. Keep flour and raw dough away from ready-to-eat foods, and do not taste the uncooked dough.
Mix the dry ingredientsWhisk 575 g of the flour with the baking powder and salt in a large bowl. Set aside the remaining 50 g flour for dusting and shaping.
Make a soft doughMake a well in the flour mixture. Add the 125 ml oil, then gradually stir in all 310 ml water until a soft dough forms. Turn it onto a lightly floured surface and knead gently for about one minute, using the reserved flour for dusting. Stop as soon as the dough holds together.
Shape and scorePat the dough evenly into the pan. With a floured knife, score a shallow cross and divide the round into twelve wedges, cutting about 6 mm into the surface.
Bake throughBake for about 45 minutes, until the top and sides are golden and the centre is set. Continue baking if the middle still looks wet or doughy.
Finish and coolBrush the top lightly with the remaining 15 ml oil. Cover loosely with a clean towel and cool for 10 minutes before separating the wedges. Serve warm.
Luski is also made by frying; this recipe is specifically for the baked version. Keep the bread whole until serving so it stays softer. Once fully cool, store it in an airtight container at room temperature for up to two days for best quality, or freeze it for up to two months. Rewarm thawed wedges briefly in a low oven.
Rounded ingredient-based estimate for one wedge; no toppings or side dishes are included. Flour brand, baking-powder formulation and the amount of oil retained after baking can change the values.
Contains wheat/gluten. Check the vegetable-oil label for other allergens or cross-contact notices. Flour is raw and can carry harmful bacteria: do not taste the dough, bake the bread fully until the centre is set, wash hands after handling flour, and clean bowls, utensils and surfaces that touched raw flour with hot soapy water. Keep raw dough separate from ready-to-eat food while preparing it.
Luski also has pan-fried versions, but the thickness and cooking method differ. This recipe is written for baking in a pan, so use a dedicated fry-bread recipe for frying rather than changing the oven method mid-recipe.
