Keeping it Simple With Traditional Toutons

Toutons are a traditional Newfoundland dish with roots in the province's rich cultural and culinary history. The word "touton" is believed to be derived from the Middle English word "toton," which means a small piece of bread. Other names used are Bannock, that uses no-rising dough. It can be fried or deep fried.

The origins of toutons can be traced back to the practicalities of life in Newfoundland, where resources were often limited, and creativity in the kitchen was crucial. Toutons were a simple yet hearty food that could be easily prepared using basic ingredients commonly found in Newfoundland households: flour, baking powder, salt, and water.

The traditional preparation involves mixing these ingredients to create a dough, which is then allowed to rise before being pan-fried until golden brown. The result is a crispy exterior and a soft, doughy interior—a delightful combination that has made toutons a beloved comfort food.

Toutons have been a part of Newfoundland cuisine for so long that they have become a cultural icon, often associated with cozy family breakfasts and the warmth of home. While there may be variations in recipes and toppings (some enjoy toutons with molasses, butter, or jam), the core essence of this dish has remained true to its humble, comforting roots.

As Newfoundlanders and those with ties to the region share their culinary traditions, toutons continue to be celebrated not only as a delicious breakfast treat but also as a symbol of Newfoundland's unique cultural identity. They represent a connection to the past, a taste of tradition, and a culinary heritage that has been passed down through generations.