Homemade Bannock

• Prep Time: 15 minutes

• Cook Time: 10–15 minutes

• Total Time: 25–30 minutes

Ingredients

Basic ingredients for bannock are usually items you already have in your pantry:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 2 tablespoons unsalted butter (cold and cubed) or lard (optional for richer flavor)

• 3/4 to 1 cup water or milk (adjust for consistency)

• 1 teaspoon sugar (optional)

• 2–3 tablespoons vegetable oil or butter (for frying, if using skillet method)

Optional Add-ins for Variations:

• 1/4 cup raisins or currants (for a sweet version)

• 1/4 cup chopped herbs (e.g., rosemary, chives) for a savory twist

• Shredded cheddar cheese or cooked bacon bits for extra flavor

Cooking Methods

There are a few different ways to make bannock:

1. Pan-Fried (Traditional)

2. Baked (Oven)

3. Campfire Bannock (on a stick or in foil)

Step-by-Step Instructions (Pan-Fried Bannock)

Step 1: Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar (if using).

Step 2: Cut in Fat

Add the cubed butter or lard to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs. This step gives the bannock a tender and flaky texture.

Step 3: Add Liquid

Gradually add water or milk to the dry mixture, stirring with a spoon or your hands. Mix until a soft dough forms. You may not need the entire cup of liquid—add just enough so the dough holds together but is not too sticky.

Step 4: Knead Gently

Lightly flour a surface and knead the dough just 4–5 times until it comes together. Do not over-knead, as it can make the bannock tough.

Step 5: Shape the Dough

Pat the dough into a round disc about 1/2 inch thick. You can also divide it into smaller pieces for individual servings or to fit your pan better.

Step 6: Heat the Skillet

In a heavy skillet (cast iron works best), heat 2–3 tablespoons of oil or butter over medium heat. Once hot, place the dough into the pan.

Step 7: Cook Until Golden

Fry for about 4–5 minutes per side, or until the bannock is golden brown and cooked through. You may need to adjust the heat to prevent burning. If you’re cooking smaller pieces, reduce the time slightly.

Step 8: Rest and Serve

Remove the bannock from the skillet and place on a paper towel-lined plate to absorb any excess oil. Let it rest for a few minutes before serving.

Variations

• Oven-Baked Bannock: Preheat oven to 400°F (200°C). Form dough into a disc and place on a greased baking sheet or in a cast iron skillet. Bake for 20–25 minutes or until golden.

• Campfire Bannock: Wrap dough around a greased stick or flatten it and wrap in foil. Cook over hot coals, rotating frequently, until golden and cooked through (about 10–15 minutes).

Serving Suggestions

Bannock is incredibly versatile! Serve it:

• Warm with Butter and Jam – Classic and comforting

• Alongside Soups and Stews – Ideal as a hearty side

• With Savory Toppings – Try smoked salmon, cream cheese, or sautéed mushrooms

• As a Dessert – Dust with cinnamon sugar or drizzle with honey

Storage Tips

• Room Temperature: Wrap in a clean kitchen towel or store in an airtight container for up to 2 days.

• Freezer: Store cooled bannock in freezer bags for up to 2 months. Reheat in the oven or toaster oven.

Tips for Perfect Bannock

• Don’t over-mix the dough—less is more!

• Use cold butter or lard for better texture.

• Let the dough rest for a few minutes before cooking to improve rise.

• Try different flours (like whole wheat or oat flour) for a rustic touch.

Nutrition Information (Per Serving – based on 1/6 of recipe)

Note: Nutritional values will vary depending on the type of fat, flour, and additions used (like cheese or bacon).