Easy Bannock Bread
Bannock Bread is an easy skillet no yeast fried bread recipe. A traditional Scottish/Indigenous bread made with simple pantry ingredients. Perfect when a quick bread is required or even around the campfire!
I originally shared this recipe six 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.
Recipe Ingredients
- Flour – all purpose flour
- Baking powder
- Salt
- Oil – either olive oil or vegetable oil
- Water
- Vegetable oil for frying
As you see this type of bread has a leavening of baking powder and not yeast. Sometimes we get the urge for some bread but don’t have the time or the desire to wait for the rising time. Every now and then I like to make a No Yeast Pizza dough, or a delicious sandwich can be made with this Italian Flat Bread or why not an easy Irish Soda Bread?
How to make Bannock
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 mixture until it 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 over knead).
Divide into 5 balls and flatten with the palm of your hand. In a frying pan or cast iron skillet, fry the bannock 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.
The Origin of Bannock Bread
Bannock an unleavened bread, was originally brought to North America by Scottish explorers and traders. Indigenous peoples 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.
Traditionally it was made with barley or oats, fat or lard and water. Then sugar and milk even buttermilk were added.
When to serve Bannock bread
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.
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.
Can it be made with whole wheat flour?
Yes this bread can be made with whole wheat flour. It can also be baked rather than fried. Baked on a lightly oiled baking sheet in a pre-heated at 350F (180C) for 25 to 30 minutes.
Although baked Bannock is heavy and dense whereas fried is light and fluffy.
How to store Bannock
It is recommended to eat the bread as soon as it is made, this type of bread isn’t advised for storing.
I hope you decide to give this simple yeast free Bannock Bread a try and let me know what you think. Enjoy!
Easy Bannock Bread
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon olive oil or vegetable oil
- ¾ cup water
- 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.
super easy and turns out great everytime. I make it every week!
Hi Laura, thanks so much so glad you enjoy it. Take care.
If one used a more nutirent dense flour would the recipe be affected?
Hi Bob, do you mean whole wheat? It probably will because it is a lot more dense then all purpose, but I have never tried it, you could try it and see or else substitute half and half that would work fine I’m sure. Let me know.
Can you use bread flour?
Hi Mia, yes I’m sure you can. Let me know how it goes.
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.
It would be nice to have an exact oil temperature, but they tasted amazing! You should try them with powdered sugar!
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
Thanks Pepper, glad everyone enjoyed it. Take care.
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.
Thanks so much, they all sound amazing. Take care.
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!
Hi Maggie, adding brown sugar sounds like a good idea. I hope you enjoy it!
Wow!! This bannock turned out amazing!! So tasty and simple to make!! It was a hit with the family🙂
Hi Stephanie, thanks so much so glad you enjoyed it. Have a great week.
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.
Hi Veronica, what great ideas, I’m going to have to try it with marshmallows. Thanks have a great weekend.
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.
Hi Terry, I am asking friends and family about this recipe and I will keep you posted, sorry for the late response.
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).
Hi Franz, thanks for sharing, they sound perfect with salted cod. Have a great week.
Tried this recipe and turned out amazing with the first time. Easy done on a camping trips as well. Thanks for the recipe.
Hi Ilze so glad you liked it and your welcome. Have a wonderful Sunday.
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)
Hi Rebecca, thanks so glad you like it.
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?
Hi Michele, if the oil is at the correct temperature, it shouldn’t over bake. You could try turning to low heat.
How interesting, I am going to try this with dinner tonight. Thank you.
Thanks Ann I hope you enjoy it.