- Prep Time : 10m
- Cook Time : 5m
- Ready In : 15m
Born and raised in Vancouver, B.C., I’ve always thought of bannock as a staple recipe. My first memory of bannock was the baked variety served with baked beans, and I was hooked.
I had always been told it originated as an Aboriginal Peoples recipe, but have since read that although it is indeed very much a part of First Nations menus, it originated as a Scottish food item.
This is still up for debate; however, my take on it is that they are really 2 very different creations. The Scottish variety seems interchangeable with a scone depending on how it is served (and is in fact referred to as a scone just as interchangeably).
A type of bannock, using available resources, such as flour made from maize, roots, tree sap and leavening agents, may have been produced by indigenous North Americans prior to contact with outsiders. Some sources indicate that bannock was unknown in North America until the 1860s when it was created by the Navajo who were incarcerated at Fort Sumner, while others indicate that it came from a Scottish source.
Wherever it came from, it has staying power on any menu. I generally stick with baked bannock, while Kevin prefers fried bannock.
Bannock is highly adaptable and can be made easily in a camp setting as well.
Many people add sugar, spices, berries, or savory goods including peppers, onion and garlic. Milk can replace some or all the water, and some people add an egg, but the basic recipe is only 4 ingredients and once you’ve made it you aren’t likely to forget how.
It is best when freshly made and still hot. Try it hot with peanut butter…it is like candy! We love it!
What is your favorite way to enjoy bannock?
- 3 cups all purpose flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cups water
- Oil for frying* enough so dough can float while cooking
Mix dry ingredients.
Add water. Mix to form a ball. Turn onto floured surface, or onto a lightly floured baking sheet if you'll be baking your bannock.
Flatten to about 1/2" thickness, shape is unimportant. If baking, and bake at 425F until golden, about 25 - 35 minutes.
If frying, tear or cut manageable pieces - use a cookie cutter if you'd like them uniform.
Heat your oil, either on stove top or a deep fryer can be used. Place a couple pieces at a time in the oil, turning after about a minute to cook both sides. The dough will puff up and turn a golden brown color.
Place fried bannock on wire rack with baking sheet underneath to catch excess oil, or place on paper towel to absorb oil.
posted by barbara langley on February 22, 2015
Wow,never tried this. Sounds so good.
posted by admin on February 24, 2015
It is such an easy quick bread. Let me know if you try it! I’ll have to post pictures of the baked version next time!
posted by Jenn Erin on February 23, 2015
I have never tried bannock but I definitely want to!
posted by admin on February 24, 2015
We had some last night, hot with peanut butter. Yum. Let me know if you try it out!
posted by Aimee on February 26, 2015
this looks tasty!
posted by krysprincess on February 26, 2015
never heard of this bread but looks delicous
posted by slehan on February 28, 2015
I’ve never heard of bannock, but now I want to try it.
slehan at juno dot com
posted by Mai Tran on March 11, 2015
Never known about such a recipe/dish! Gotta try it out!
posted by hinamomin on March 12, 2015
This look sweet and tasty am i right
posted by Yogurt Hydro on March 12, 2015
Very tasty, but it isn’t a sweet bread. :)
posted by Ronald Gagnon on March 18, 2015
My father (who learned it from his father..a homesteader) taught all his 4 sons to make and really enjoy bannock, making it out of a simple recipe like yours..sometimes we would even cook it over hot rocks..it was a perfect, quick and nutricious meal while hunting
posted by Yogurt Hydro on March 19, 2015
Bannock makes great ‘bush’ food. What a great memory, it’s too bad old skills are so rarely passed down anymore. I was lucky to have my grandmother teach me many useful skills. My grandparents lived in the bush for many years – what would now be called survivalists.:)
posted by Olive on November 16, 2022
This recipie is bang on! Pow wow quality fry bread right at home 🤘 this even makes great baked bannock, but when baking it add 2 tablespoons of oil, butter or better yet, bear fat!