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.
Doesnt even say how much flour or baking powder or water to add…
Hi Debbie, the recipe card with all the instruction and ingredients is at the bottom of the post or right above where you commented! Take care.
Very easy to make, I omitted the olive oil. Everyone liked it. Next time I’m going to try baking the bread
Hi Sharon, thanks so much, glad everyone enjoyed it. Take care and Happy New Year!
I make this recipe almost every week and me and my family love it! They are very flaky and light. I haven’t tried the baked version yet, but I will soon!
Hi Niki, thanks so much, so glad you and your family enjoy them. Take care and have a great weekend!
I have always wanted to try Bannock since hearing about it in history class, back in the ‘50s. Found the recipe today and made it to go with homemade Cream of Broccoli soup. The first comment from my husband’s mouth was “I like this bread”. So this recipe has found a place on my menu.
Hi Nancy, thanks so much, so glad it was enjoyed! Take care and have a great weekend!
Forgot to give this recipe 5 stars.
Ranks in my top 3 recipes ♥️
Hi Gisele, thanks for the rating!
Super easy and very tasty.
Give it a try!
Hi Gisele, thanks so much, so glad you like it. Take care!
I tried this recipe because I didn’t; want to deal with yeast and proofing. It was so east and delicious! This will certainly be my go to from now on. Thanks for sharing!
Hi Brenda thanks so much, glad you liked it. Take care!
Hi Rosemary,
I’ve never had bannock before, let alone made any. They turned out so delicious! I made two substitutions. I used pasty flour and fried them in grapeseed oil. I’m currently enjoying them with basil butter.
Thanks for the recipe and instructions.
Tiffany
Hi Tiffany, thanks so much so glad you like it. That basil butter sounds delicious! Take care.
We have this in the Caribbean as well. I was unaware of its Scottish roots but it makes sense for the Caribbean that this is so.
Here in Canada it was made by the natives and was founded by such. No Scottish roots, native only. And a easy recipe to use when you just want a little something.
Clara you didn’t do your research, Bannock was .invented by the Scottish people as my family are from Scotland and this is something they made for many many years as I was raised on this,,My family brought this to Canada when they left Scotland..
I’ve made these. My mom called them buñuelos and she poked a hole in the middle to help them cook through. Delicious!
Hi Timaree, thanks very interesting. Take care!
This Bannock is delicious, I have made the fried version 3 or 4 times and it comes out wonderful every time. It is great plain, as is or with add-ons, garlic and herb butter brushed on top with a sprinkle of sea salt after cooking is amazing. I have also made it with parsley, cheddar and parmesan cheese added. I would like to try it next with a few tablespoons of sugar added to dough, brushed with butter and then sprinkled with cinnamon sugar, sort of like a quick version of a beaver tail. Thanks for the great recipe, it is perfect for when you need bread like immediately lol.
Hi Chelsea, thanks so much, sounds like a great idea adding some sugar and cinnamon sugar to it. Take care!
knead 3-5 extra times if baking in the oven 🙂
I sadly lost my favourite bannock recipe and so decided to try this one. It was very good! My bannock came out crisp and flakey, very yummy. I added some sugar as that’s what I’m used to, and also I don’t remove my bannock from the bowl – I leave the dough in and add a little extra sprinkle of flour and knead it in the bowl, the dough stays flakey and then I roughly shape it from there so the dough is never rolled or smooth. Will definitely keep using this mix though!
*As a woman of both Scottish and Métis ancestry, bannock has always been a staple in my life. I appreciate the introduction and brief history behind bannock that was shared ☺️
Hi Krystal, thanks so much, sorry you lost your recipe, but glad I could help with mine. And thank you for sharing your tips. Take care and have a wonderful weekend!
TASTY i sprinkled some sugar on it 😀
Hi William, thanks so much, sounds good. Take care and have a great weekend!
Love this bread! Very versatile with add ins. However, I do not recommend using coconut. It’s terrible! It will not hold together, not even with an egg! Whole wheat flour is great. Thanks for sharing this recipe
Hi Cj, thanks and thanks for letting me know. Take care.