A simple and easy fried bread recipe. Bannock a traditional Indigenous Bread made modern.
Easy Bannock Bread
Easy Bannock BreadI 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.
jeremy holcomb says
CORRECTION: USE 1/2 tsp baking soda not 1 tsp.
jeremy holcomb says
I use baking soda 1 tsp and less than 1tbsp vinegar for each 2 cup flour
Ruth Teszeri says
I’ve been thinking about trying to make bannock and came across your site today. It was intriguing because you highlighted Canada which is where I live and the Scottish connection which is part of my roots. Have it a try and would like some advice. My husband loved it but I found the oil taste a bit strong. I might be able to figure out how to adjust that but if you have tips, that’d be great.
My dough however was the issue. It was not moist but rather dry and flaky like tea biscuit dough. I tried to add some extra water but it didn’t mix in well so I towelled some of it off. End result did not look like yours and I know I must have done something wrong in the dough. If you have advice, I’d appreciate it. Would love to try this recipe again.
Rosemary says
Hi Ruth, try using a light vegetable oil. The dough shouldn’t be dry (as seen in the video), add a little more water to make it wetter. Sometimes the type of flour can make a dough drier or wetter. Let me know how it goes.
Michelle says
Hi, I know this bread isn’t meant to be stored but would it still taste good and have the same texture/consistency if served the next day? My son’s class is reading The Door in the Wall and they mention bannock. I’d love to make some and share with the class but I wouldn’t be able to make it and serve it on the same day. Thanks!
Rosemary says
Hi Michelle, it should keep ok for a day or two in an airtight bag or container at room temperature. Let me know how it goes.
Alex says
I just made these for my family, they said that they were great. Thank you for this great recipe, definitely going to make these again.
Rosemary says
Thanks Alex, glad everyone enjoyed them. Have a great weekend.
Paige says
Is there anything you can substitute the baking powder for?
Thanks
Rosemary says
Hi Paige, you can substitute it with baking soda, but only use 1/2 teaspoon. Hope that helps.
Eric Taucer says
Hey – Are the nutrition facts per serving or for the entire loaf? thanks!
Rosemary says
Hi Eric, it’s per serving, it might not be 100% accurate as it is part of the recipe card.
Angel says
So I needed something quick. I think it’s my first fry bread try. I did half unbleached flour, half fresh ground wheat. The whole family enjoying as I type. The fresh ground wheat made it heavy (as expected ( next time I’ll divide into 6 and flatten a bit more). I made it a cast iron skillet and it works great!
Rosemary says
Thanks Angel, so glad everyone enjoyed it. Have a great week.
Hanan says
I love these recipes! Delicious, easy to follow, and hearty. Thank you!
Rosemary says
Hi Hanan, thanks so much, so glad you like it. Have a great week.
Tom Roberts says
Would this work with almond flour or rice or tapioca flour.? I ‘m allergic to gluten but love the taste of bread so I use alternative flours or seeds flour.
Rosemary says
Hi Tom, I really don’t know I have never made it with almond or tapioca flour, you could try and let me know. It might since it doesn’t have to rise or bake.
Stacey says
Hi Tom!
Chickpea flour might work as a replacement, though you’ll want to make sure to use hot (not boiling) water when you make the batter.
Ratios may be a bit different, so just be aware of the texture!
I use chickpea flour for my bannock as I developed a wheat intolerance, and it is just as good as the bannock I grew up with 🙂
(p.s. chickpeas flour = garbanzo bean flour if you’re from the states!)