Cheesy garlic bannock

A warm, golden bread with crisp edges, gooey cheese, and rich garlic flavor — the perfect comfort food twist on traditional bannock.

 Difficulty: Easy

 Prep Time: 10 minutes

 Cook Time: 20–25 minutes

 Total Time: 30–35 minutes

 Yield: 6–8 servings

 Recipe Summary

Bannock is a beloved, simple quick bread with deep roots in Indigenous communities across North America. It’s known for its versatility — baked, fried, or cooked over an open fire. This Cheesy Garlic Bannock is a modern, savory version, loaded with shredded cheese, garlic, and herbs for a rich, comforting flavor that’s great on its own or as a side.

Whether you serve it with soup, dip it in marinara, or snack on it straight from the pan, this bannock is crispy on the outside, soft inside, and absolutely packed with cheesy garlic goodness.

 Ingredients

Dry Ingredients:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon sugar

• ½ teaspoon salt

• ½ teaspoon garlic powder

• 1 teaspoon dried parsley or Italian herbs (optional)

Wet Ingredients:

• ¾ cup warm water or milk

• 2 tablespoons melted butter or oil

• 1 clove garlic, minced (or 1 additional ½ tsp garlic powder)

Add-ins:

• 1 to 1 ½ cups shredded cheese (cheddar, mozzarella, or a mix)

• 1 tablespoon chopped chives or green onions (optional)

 Instructions

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C) if baking, or heat a cast iron skillet over medium heat for stovetop cooking.

Lightly grease a baking sheet or the skillet with butter or oil.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together:

• Flour

• Baking powder

• Sugar

• Salt

• Garlic powder

• Herbs (if using)

Step 3: Add Cheese and Garlic

Stir in the shredded cheese, minced garlic, and chives or green onions if using. Mix to distribute evenly.

Step 4: Add Liquid

Make a well in the center of the dry ingredients and pour in the warm water (or milk) and melted butter (or oil).

Mix gently with a wooden spoon or hands until a shaggy dough forms. It should be soft but not sticky. If too dry, add a tablespoon of water at a time; if too wet, sprinkle in a bit more flour.

Step 5: Shape the Dough

Turn the dough out onto a floured surface and knead gently 4–5 times—just enough to bring it together.

Shape into a round about 1 inch thick. You can also pat it into a rectangle and cut into wedges or squares for easy serving.

Step 6: Cook the Bannock

Option 1 – Bake:

Place the dough on a greased baking sheet or parchment paper. Bake for 20–25 minutes, or until golden brown on top and bottom. A toothpick should come out clean from the center.

Option 2 – Skillet (Fry):

Heat oil or butter in a cast iron or heavy-bottom skillet over medium heat. Place the bannock in the skillet and cook for 6–8 minutes per side, or until golden brown and cooked through. Covering with a lid for part of the time can help it cook evenly.

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Step 7: Serve

Let it cool slightly before slicing. Serve warm with butter, sour cream, marinara, or as a side to soups and stews.

 Nutritional Information (Per Serving – Based on 8 Slices)

Nutrition is approximate and varies with cheese type and serving size.