Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for a slightly sweeter bannock)
- 2 tablespoons vegetable oil or melted butter
- ¾ to 1 cup water (or milk)
- Vegetable oil or lard for frying (about ½ inch deep in the pan)
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar (if using).
- Stir in the 2 tablespoons of oil or melted butter.
- Gradually add the water, mixing until a soft dough forms. The dough should be soft but not sticky.
- Knead gently for about 30 seconds to 1 minute. Don't overwork it, or the bannock can become tough.
- Let the dough rest for 10–15 minutes.
- Divide the dough into 4–6 pieces and flatten each into a circle about ½ inch (1–1.5 cm) thick. You can also poke a small hole in the centre to help it cook evenly.
- Heat about ½ inch of oil in a skillet over medium heat (around 350°F/175°C).
- Fry each piece for about 2–4 minutes per side, until golden brown and cooked through.
- Drain on paper towels and serve warm.
Serving ideas
- Butter
- Jam or jelly
- Honey
- Maple syrup
- Peanut butter
- Cinnamon sugar
- Chilli
- Beef stew
- Soup
- Taco filling (as a base for Indian tacos)
Tips
- If the outside browns too quickly, lower the heat so the inside has time to cook.
- Avoid making the dough too wet, as it will absorb more oil during frying.
- Fresh bannock is best served warm, but leftovers can be reheated in a skillet or toaster oven.
This version makes 4–6 servings and produces a crispy exterior with a soft, fluffy centre.
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