A simple and easy fried bread recipe. Bannock a traditional Indigenous Bread made modern.
Easy Bannock Bread
I originally shared this recipe two years ago when Canada was celebrating 150 years.
I decided I had to include one of Canada’s Native Peoples recipes. Without getting into the political surrounding of our not so wonderful treatment of our First Nations, I would like to tell you a bit about the origin of Bannock, this simple fried bread.
The Origin of Bannock Bread
Bannock was originally brought to North America by Scottish explorers and traders. Indigenous people in particular Métis adopted bannock in their cuisine in the eighteenth and nineteenth centuries probably after their encounters with Scottish fur traders.
As a result, even today many Métis and aboriginal western Canadians often prepare this dish. In western Canada, bannock is much more associated with native and Métis culture than with its Scottish roots.
With very few ingredients and easy to make Bannock is perfect as an accompaniment with a meal or even for Breakfast. It is often made when camping and it has been used as a staple food for wilderness explorers, trappers, and prospectors for centuries.
A few tips in making this Easy Bannock Bread tasty and something you will enjoy often.
Tips for making the Best Bannock Bread
- Whisk the dry ingredients before adding the oil and water. I used olive oil but vegetable oil is more traditional.
- Bring the dough together with a fork.
- Move the Bannock dough to a lightly floured surface and knead only until the dough comes together.
- Do not over knead, this is not a yeast dough, and will be a little sticky, so therefore extra flour is not needed.
- Break off pieces of dough and flatten with the palm of your hand.
- Fry in hot oil on medium heat until golden brown and then turn to brown on the other side.
- Drain on paper towels.
- Eat warm or room temperature.
This type of bread should be eaten as soon as possible and not stored.
More delicious No Yeast Breads
I hope you decide to give this simple yeast free bread a try and let me know what you think. Enjoy!
Easy Bannock Bread Celebrating #Canada150
Ingredients
- 2 cups flour (260 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil or vegetable oil
- 3/4 cup water (175 grams)
- vegetable oil for frying
Instructions
- In a large bowl whisk together the flour, salt and baking powder.
- Then add the olive oil and whisk together with a fork, gradually add water and stir until the dough almost holds together. Move to a lightly floured flat surface and gently knead about 10 times just until the dough comes together (the dough will be sticky, do not overknead).
- Divide into 5 balls and flatten with the palm of your hand. Fry in hot oil (350F/175C)on medium heat (enough to cover the bottom of a medium frying pan), until golden brown on both sides (and cooked on the inside). Drain on a paper towel lined plate and eat warm or at room temperature. Enjoy!
Notes
Nutrition
Updated from June 29, 2017.
Maxwell says
Was introduced to this food in the summer of 1970 when prospecting with three Cree Indian fellows. We had it nearly every day. 50 years later I am still making it on camping trips! Good stuff. We make it in a 12” cast iron pan over any heat, one big piece with holes ripped in it to g
Cook evenly. Use corn oil, 1/4”, for flavour. With PB & honey for breakfast, with fish for supper! Never got tired of bannock.
Peanut Butter says
It would be nice to have an exact oil temperature, but they tasted amazing! You should try them with powdered sugar!
Pepper says
Made this this morning. A hit with the whole family.
I kneaded some sultanas and cinnamon into some pieces. Fantastic breakfast!
Never had bannock before, will now have it regularly
Rosemary says
Thanks Pepper, glad everyone enjoyed it. Take care.
Mom of kid with allergies says
Made this recipe today. Very easy to follow and came out tasty. Thank you so much! I made one batch, but with lots of variety. (Thanks commenters!) All came out golden and tasty.
-Fried like in the recipe
-Fried, but dipped in cinnamon and sugar
-Wrapped around hot dog and baked
-Wrapped around a bacon wrapped hot dog and baked.
Rosemary says
Thanks so much, they all sound amazing. Take care.
Maggie says
I love bannock and have made it many times for outdoor cooking with children at summer camp! To make it a little more tasty for a campfire treat you can add some brown sugar to the dough. I find the kids (and me) really like it that way. Also, if you want to take some camping but don’t want to bring all the ingredients, I have made up the dough ahead of time and packed it in the cooler. I have only made bannock wrapped around a stick over the campfire so I am excited to try frying it tonight, thanks for sharing the recipe and tips!
Rosemary says
Hi Maggie, adding brown sugar sounds like a good idea. I hope you enjoy it!
Stephanie Calahasen says
Wow!! This bannock turned out amazing!! So tasty and simple to make!! It was a hit with the family🙂
Rosemary says
Hi Stephanie, thanks so much so glad you enjoyed it. Have a great week.
Trekkiechiq says
I’ve always brought this camping or ice fishing. We wrap it around hotdogs or stuff it with marshmallows and cook it over a fire.
Rosemary says
Hi Veronica, what great ideas, I’m going to have to try it with marshmallows. Thanks have a great weekend.
Terry Arsenault says
Hello
I’m looking for a recipe I lost many years ago. It’s a RAGU made in a traditional manner. It’s the type described as what was an all-day effort, on holidays and such when the family all gathered together and made this dish. If I was to describe it’s main features, someone may recognize it and share the recipe. Here goes: along with the onions and garlic goes in different types of meat: sausage, short ribs, etc. and each meat is sort of deglazed. When the meat starts to ‘catch’ in the pan, drops of wine helps to loosen it until all the meat has ‘melted’ into the sauce. Some of the meats use red wine, while the other meats use white wine. Tomato sauce is introduced into the mix at some point and the result is amazing. Mostly served spooned on any kind of pasta. First time I made it, the neighbour’s kids who usually don’t finish their dinner, scooped up all the sauce they could, even passing up dessert in order to eat more of this sauce. If anyone knows this recipe, please pass it on to me.
Rosemary says
Hi Terry, I am asking friends and family about this recipe and I will keep you posted, sorry for the late response.
Franz says
From the Caribbean. We make something very similar called bakes. The ingredients and method is basically the same though this can vary slightly from island to island. It is mostly served for breakfast with salted cod (salt fish).
Rosemary says
Hi Franz, thanks for sharing, they sound perfect with salted cod. Have a great week.
Ilze says
Tried this recipe and turned out amazing with the first time. Easy done on a camping trips as well. Thanks for the recipe.
Rosemary says
Hi Ilze so glad you liked it and your welcome. Have a wonderful Sunday.
Rebecca says
I’ve been searching for a good bannock recipe. These were amazing! Thanks for sharing the nutrition info too. (It really helps with making yummy homemade food while calorie counting)
Rosemary says
Hi Rebecca, thanks so glad you like it.
Michele Cloutier says
Was very good. Think I will bake instead of fry next time. I had it on medium heat but still got really fried. No cover?
Rosemary says
Hi Michele, if the oil is at the correct temperature, it shouldn’t over bake. You could try turning to low heat.
Ann says
How interesting, I am going to try this with dinner tonight. Thank you.
Rosemary says
Thanks Ann I hope you enjoy it.