Bannock bread – Recipe

Bannock bread is a simple, rustic flatbread with Indigenous roots in North America, as well as Scottish influences. It’s quick to make, requires minimal ingredients, and can be baked, griddled, or fried — depending on your tradition or preference.

🔥🥖 Classic Bannock Bread Recipe

📜 What is Bannock?

Bannock is a flatbread traditionally made with flour, baking powder, salt, and water or milk. It was widely adopted by Indigenous peoples across North America, who adapted it to their own cooking styles and ingredients — over an open fire, in ashes, in cast iron, or on a skillet.

🛒 Ingredients (makes 6–8 rounds)

2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
2 tbsp lard, butter, or oil (plus more for frying or griddling)
¾ cup water or milk (more or less, as needed)

Optional: Add-ins like berries, herbs, shredded cheese, or cooked bacon bits.

👨‍🍳 How to Make Bannock

🔸 1. Mix the Dry Ingredients

In a bowl, whisk together flour, baking powder, and salt.

🔸 2. Cut in the Fat

Add lard, butter, or oil and use your fingers or a fork to blend until crumbly.

🔸 3. Add Liquid

Stir in water or milk gradually until the dough just comes together — it should be soft but not sticky.

🔸 4. Shape the Dough

Turn dough onto a floured surface and gently knead a few times.
Pat into a round disc about ¾ inch (2 cm) thick.
Cut into wedges or smaller rounds for individual pieces.

🔥 Cooking Options:

🔹 Pan-Fried (Traditional Style):

Heat oil in a cast iron skillet over medium heat.
Fry bannock for 3–4 minutes per side until golden brown and cooked through.

🔹 Baked (Less Greasy):

Place dough on a greased baking sheet or cast iron pan.
Bake at 400°F (200°C) for 20–25 minutes, until golden on top.

🔹 Campfire:

Wrap smaller pieces of dough around a clean stick and cook over hot coals, turning until browned and cooked through.

🍯 Serving Ideas

Serve warm with butter and jam
Pair with soups or stews
Top with honey or maple syrup
Add cinnamon sugar for a sweet twist
Use as a base for Indian tacos (a popular Indigenous fusion dish)

🧊 Storage

Best eaten fresh, but can be stored in a sealed container for 1–2 days
Reheat in a skillet or oven to restore texture