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Bannock bread served
Hearty, rustic flatbread with a golden crust and soft, dense interior.

Bannock

Author: Flavelo
Recipes
Bannock is the survivor's bread. Originally from the Scottish Highlands, it found a true home in the Canadian wilderness. Since it requires no yeast or proving, it can be made by a campfire in a single pan. Its texture is somewhere between a scone and bread: dense, filling, but crumbly from the fat.
🕒 Prep Time 10 mins
🍳 Cook Time 25 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine British / North American

Ingredients

Equipment Needed

  • Mixing bowl
  • Cast iron pan (or baking tray)
  • Hand kneadable

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Mix the flour, baking powder, and salt in a bowl.

Tip: The baking powder will be the raising agent; check its freshness (if you sprinkle it in water, it should fizz).
2 ✓

Rub in the cold fat with your fingers until it resembles wet sand.

Tip: The fat coats the flour particles, inhibiting gluten formation, which makes it crumbly (shortening effect).
3 ✓

Make a well in the centre, pour in the liquid (and honey, if using). Mix with quick movements until just combined.

Tip: Do not knead! The more rustic, the better.
4 ✓

On a floured surface, pat out by hand into a disc approx. 2 cm thick.

Tip: No need for a rolling pin, the warmth and pressure of your hand is just enough.
5 ✓

IN OVEN: Bake at 200°C for 20-25 minutes until golden brown and the bottom sounds hollow when tapped.

Tip: The even heat of the oven gives a 'drier', more biscuit-like result.
6 ✓

IN PAN: Heat oil over medium heat. Cook the dough for 5-6 minutes per side. You can start under a lid so the steam helps the inside.

Tip: The pan version has an oilier, crispier crust (like fried dough).
7 ✓

Break (don't cut) into pieces and eat with butter.

Tip: The layered structure of the dough is truly visible when broken.

Recipe FAQ

It turned out too hard.
You overworked the dough. With Bannock, 'less is more': just bring it together, don't knead it like yeasted dough!
The middle is raw.
You shaped it too thick. The pan version needs to be flatter (approx. 1-1.5 cm) to cook through.

Ingredients

  • 250 g Plain flour
  • 2 tsp Baking powder
  • 0.5 tsp Salt
  • 50 g Butter or lard (cold)
  • 150 ml Water or milk
  • 20 g Honey or sugar (optional)
  • 30 ml Oil (if frying in pan)