Bannock is a type of flatbread that has deep roots in Indigenous and settler cultures across North America, particularly in Canada and the northern United States. Known for its simplicity and versatility, this rustic bread has been enjoyed for centuries. Traditionally, bannock recipe is made with basic ingredients like flour, baking powder, salt, and water, then fried, baked, or cooked over an open flame, creating a warm, hearty bread that can be served with various toppings or eaten on its own.
The beauty of bannock lies in its adaptability. While the basic dough can be made with just a few pantry staples, variations of bannock often include additional ingredients like sugar, herbs, or even dried fruit to enhance the flavor. It can be made as a sweet or savory bread depending on the occasion, and the cooking method can be adjusted based on the tools available, whether it’s frying in a pan for a crispy crust or baking it in the oven for a softer, more traditional texture.
Bannock is perfect for pairing with soups, stews, or any dish that benefits from a hearty bread to scoop or soak up flavorful sauces. In its simplest form, it makes for a great accompaniment to breakfast, served with jam, honey, or butter. Alternatively, it can be enjoyed with meats, cheeses, or vegetables, making it a great option for picnics or family meals. Its versatility makes it an ideal bread for camping trips or gatherings where food needs to be easy to prepare and satisfy a crowd.
For a more authentic experience, bannock is often enjoyed as part of a meal that reflects Indigenous traditions, with fish, game, or roasted vegetables. However, it’s equally popular in contemporary kitchens where it’s made with modern ingredients and enjoyed in a variety of ways. Whether made sweet or savory, baked or fried, bannock remains a beloved and enduring comfort food. And you must try this Bannock recipe!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup water or more as needed
- 2 tablespoons vegetable oil for frying
Instructions
- In a large bowl, mix together the flour, baking powder, and salt.
- Gradually add water while stirring until a soft dough forms. If the dough is too sticky, add a little more flour.
- Knead the dough lightly on a floured surface until smooth, about 2-3 minutes.
- Divide the dough into smaller pieces and flatten them with your hands or a rolling pin to about 1/4 inch thick.
- Heat the vegetable oil in a pan over medium heat.
- Fry each piece of dough in the hot oil until golden brown, turning once, about 2-3 minutes per side.
- Drain cooked bannock on paper towels and serve warm.
Nutrition
This recipe is so easy! I made bannock for the first time and my kids loved it. Will make again!
I tried making this but my dough came out way too sticky. Ended up adding a lot of extra flour, not sure what went wrong.
Maybe you added too much water at first? It happens to the best of us. Just add the water slowly next time! 🙌
I followed the recipe but mine turned out too greasy. What did I do wrong?
Sounds like you might have used too much oil or didn’t drain them well after frying. It’s tricky to get that balance right!
Delicious! I used it as a side with my soup and wow, it was perfect. Definitely making again.
I’m glad you enjoyed it! Bannock is such a versatile dish. How did you make your soup?
Sounds good, but I wonder if it would be better baked instead of fried? Just a thought.
Followed the instructions, but it was a disaster. My bannock looked like burnt pancakes. Ugh!
Total failure! I couldn’t get the dough right, it was sticky and I just ended up with a mess. Ugh!
I totally understand your frustration! Dough can be tricky sometimes. Maybe try adding a bit more flour next time? Hope it works out better for you!
This was super easy and tasted amazing! My kids loved it!
I’m glad your kids enjoyed it! Bannock is such a fun recipe to make together. What did you serve it with?
It seems too simple. Are you sure it tastes great? I don’t think my kids would like it because they are picky eaters.
Needs more water. Also, baking powder won’t work in hot oil, it’ll die. 1 star sorry.
I think you might be right about adding more water if the dough feels dry—bannock dough can be pretty forgiving. But baking powder “dying” in hot oil… it actually still works as a leavener during frying for a bit. Depends how hot the oil gets, though.
Bannock is a traditional dish, and I appreciate the simplicity of this recipe. Thank you for sharing!
Too oily for my taste. Might try baking it instead next time.
I totally get what you mean! Baking sounds like a great idea to make it less oily. Let me know how it turns out if you try it!
This bannock recipe is a hit with my family! So easy to make and taste great!
Is there a way to make this in the oven? I don’t have a frying pan. Would that work?
You can totally bake it! Just shape it like the instructions say, put it on a baking sheet, and bake at about 400°F until it’s golden. Should be good!
The dough was way too sticky at first. Adding flour helped, but I probably added too much—became a little dry.
Yep, that happens. Bannock dough can be super tacky at first—adding flour a little at a time is key. Sounds like you corrected it, just overshot slightly.
Maybe your flour brand was drier or your water was more, idk. I always start with like 3/4 cup water, then add slowly. If it’s getting dry, you could even add a tiny splash next time. Bannock is forgiving but only a little!
Tastes like my grandma’s but better! Great with jam.
I followed it exactly but the dough was way too sticky until I added way more flour than it said. Maybe my flour is just different. Flavor is okay though.
Yum! So fluffy and tasty! My grandma used to make this all the time!
My rolling pin skipped like it was made of plastic, so I just flattened with my hands. Still worked and tasted homestyle.
I don’t trust frying things, they always turn out burnt! I might try baking instead. Any tips?
Why do you need baking powder? It doesn’t seem right. Isn’t it supposed to be flat bread?
Baking powder is actually super important for giving it a nice texture! Without it, the bread would be really dense. Trust the recipe!
So easy! My kids helped and we had a blast. Tastes great with honey! 🍯
I used water and oil exactly as written—no fuss. Quick snack, especially if you don’t want yeast.
Wait, is bannock like a pancake? Can’t figure it out. Help!
Loved this recipe! I added some herbs for extra flavor. It’s a keeper!
This is probably the best thing I’ve made in ages! So simple and filling.
Bannock? Never heard of it before. Thought it was some kind of fancy bread. Turned out pretty good though!
I tried this but mine came out way too dry. Maybe I added too much flour? Not sure what went wrong.
1 cup water? Seems too much. I used less and it worked fine. Just saying!
Bannock!!! 😊
This was so easy! My kids loved it. I added some cheese to the dough before frying. Delicious!
Wait, isn’t bannock supposed to be sweet? I thought adding cheese was a bit weird?
That’s awesome to hear! Cheese sounds like a great addition. I might try it too next time!
Why do you need all that oil? Can’t you bake it instead?
This recipe is amazing! I made it for a family gathering and everyone loved it! Will definitely make again.
Can I use whole wheat flour instead? Don’t have normal flour.
Why do you need oil? Can’t you just bake it? Frying seems unhealthy..
Perfect camping food! Super quick to make over the fire! 🌲🔥
Is it supposed to be so soft? Mine was more like a rock. 😂
This bannock recipe is amazing! Easy to follow, and it tastes so good. My family loved it!
Yum! I’m so good at cooking this now! Can’t stop making it. It’s actually my new favorite!
Bannock? I thought this was supposed to be bread. This is more like fried dough. Not impressed.
Bannock? Never heard of it! Sounds like somethin’ folks used to make in the old days. 🤔
This turned out way better than I expected. I had to add a bit more water to get it soft, but the fry time was perfect—golden and fluffy inside. Next time I’ll try adding some herbs or cheese.
Bannock is a classic! My grandma used to make this all the time. Brings back good memories. Thanks for sharing!
I love that! Food really does bring back memories. Bannock is the best!
I was looking for something more exotic. This was not what I expected. Meh.
Made this last night, so easy! We ate it all with some soup. Will make again!
This is just flour and water. Where’s the flavor? 😒
I love bannock but I always mess up thickness. Mine were closer to 1/2 inch so they took longer, still tasty though.
Turned out super tasty and golden—nice comfort food. I ended up using a bit more water than expected, but the texture came out right after kneading.
Love hearing this! The golden color is the best part. I’m glad kneading helped with the texture too—comfort food win 🙌
Mine never comes out “soft dough” for me 😅 I always end up adding water too. Maybe my flour is just weird? Still tasty though.
I tried it and it didn’t really puff. Might be because my baking powder is old… also I used way too much flour when it got sticky. Still edible, but not perfect.
Ugh, that’s frustrating—but your theories make sense. Old baking powder can totally kill the puff. Next time try checking the powder (or even testing a pinch in hot water) and keep the flour additions minimal once it gets right.
Sorry but I don’t get the point of frying dough without any sweetness or fat besides oil. It’s basically bread balls… or scones? Either way mine were kinda dry.
I get what you mean—bannock is savory, and the oil is doing most of the “richness.” Mine don’t come out dry if I use water sparingly and don’t over-knead. Also, frying until golden (not too dark) helps keep the inside tender.
I followed it exactly but my dough was super sticky, so I kept adding flour. Ended up dense and chewy instead of soft. Maybe I didn’t knead enough?
So good! I followed it pretty much exactly and got a nice golden color. Next time I’ll add a pinch of sugar just for a slightly sweeter vibe—still super basic and tasty.
I might be wrong but wouldn’t sugar mess with the fry—like it’ll burn too fast? I’ve never tried it though. Might be worth a test.
Yes!! That golden color is the whole point. Bannock is so forgiving—love it.
Not bad, but “medium heat” is vague. My first batch burned on the bottom before the inside cooked.
I added some sugar and it was sweet!! Can’t stop eating them!
Not sure about the baking powder amount—mine was a bit dense and kinda chewy. Also 1/4 inch seems thick; could be why it didn’t brown as fast.
Totally agree on the baking powder—1 tbsp can behave differently depending on freshness. If it was a bit dense/chewy, you might try slightly more, but also don’t overmix the dough.
My bannock never browns fast if it’s too thick either. 1/4 inch might be fine, but I aim closer to 3/16” and keep the oil at a steady medium (not too low).
Wow! This was so easy to make. My kids loved it!
Made this today and it came out golden and fluffy. I used a bit more water than 1 cup and kneaded 3 minutes—spot on!
Tried it but my dough was too sticky. I don’t think I added enough flour. Any advice?
It’s just fried dough. What’s the big deal? I can make that without a recipe! Not impressed.
I followed it exactly and the inside was a little doughy. Oil temp might’ve been too low—still edible though.
I was skeptical about frying the dough, but it turned out surprisingly well! Just a bit greasy for my taste though.
lol my bannock came out darker than golden brown. I think my pan was hotter than medium. Still good, just more crunch.
Honestly that sounds pretty normal—if the oil/pan runs hotter than “medium,” bannock can go deep brown fast. More crunch is a bonus in my book 😄 Next time, try slightly lower heat or fry a touch shorter.
Mine came out a little tough, I think I over-kneaded. The flavor is fine though, and it’s definitely easy. Will try again but knead less.
Took me back to my childhood! My grandma used to make this. Thanks for the recipe!
So glad to hear that! Food really does bring back memories. What’s your favorite way to eat bannock?
Super simple ingredients. I was skeptical about frying with just flour + baking powder, but wow. Great with jam.
I don’t know about this. The dough was really sticky and hard to manage. Maybe I did something wrong?
Yummm!!! 😋 Will definitely make this again. It reminds me of my grandma’s cooking.
I thought it was gonna be hard to make but it was super easy! Mine turned out amazing!!
I’m so glad to hear that! I thought I messed it up the first time, but it’s really easy once you get the hang of it.
Super easy? I don’t know about that! My dough wouldn’t stop sticking. How did you manage it?
Not gonna lie, I don’t get why it needs baking powder *and* oil frying. Seemed like it should be drier, but mine was soggy in the middle. Any tips?
Honestly? This tastes kinda bland on its own. I think it needs sugar or something. Plain bannock is not for me.
Totally get it—plain bannock isn’t sweet. I usually pair it with jam, honey, or savory stuff (like butter + tea, or stew) so it doesn’t feel “bare.” If you want it sweeter, adding a bit of sugar to the dough works too—start with like 1–2 tbsp and see.
My family loved it. The dough was easy to work with and the frying time matched. Next time I’ll try with herbs or cheese.
Not gonna lie I’m skeptical—2-3 minutes per side sounds way too fast unless your oil is super hot. Also I always thought bannock was baked, not fried. Still, if your family loved it I guess I’ll try again.
So glad it worked for you! Herbs or cheese sounds like a great next step—might make it even more flavorful. What herbs are you thinking (dill, rosemary, green onion)?
Question: is “baking powder” really enough to puff? I tried once without kneading and it was dense. Might be user error…
Not sure what I did wrong, but my bannock ended up hard as a rock. Maybe I kneaded it too much? 😩
This was EASY! I love cooking with simple ingredients. 👍
I don’t eat flour, so this recipe isn’t for me. But looks nice for others. ✌️
You could try a gluten-free flour instead! It might taste just as good. 😋
Sooo good! Perfect snack for my kids after school. I added some cheese inside, and they gobbled it up!!
What kind of oil should I use? I only have olive oil. Will it work?
This is a simple yet delicious recipe! It’s perfect for a quick snack. Frying them makes them so crispy! 😋
meh
Fair, it can be kinda “meh” if it’s not crisp enough. I usually make mine a bit thicker and don’t skimp on the frying time—golden is the whole point.
Bannock is life! So easy and versatile. I could eat it every day!
This recipe is bogus! Real bannock doesn’t use baking powder, it’s just flour and water! 🤨
I think you’re missing the point! Recipes can vary, and using baking powder can make it fluffier. Give it a try! 😊
Do you really need the oil? I thought bannock was baked… 🤔
Not gonna lie, 2-3 minutes per side seems short for my stove. I had to fry longer to get a real golden color. Otherwise, decent basic bread.
I didn’t have baking powder, so I used baking soda. It didn’t turn out right. Be careful with substitutes!
Totally agree! You really gotta stick to the ingredients. Hope your next batch turns out better! 😊
I love bannock! But I’ve always baked it, never fried it like this. Trying it out now!
So easy!
Simple and comforting. I’m not usually a “baking” person, but this was forgiving. Next time I might add a pinch of sugar for a sweeter vibe.
Bannock? Sounds cute! I never heard of that before, but I gave it a try. It was delish!
This is basically just fried dough, but in a good way. I grew up eating something similar. 2-3 minutes per side worked for my pan. Would make again.
Turned out so good! Crispy outside, soft inside. I added just a splash more water like it said and it was perfect.
Easy, but my first batch burned. Maybe my heat was too high—oops. Still, the second try was way better. 😅
Totally happens! Medium heat really is the key—if it’s too hot, it browns fast on the outside before the inside cooks. Nice save on the second batch 😄
Pretty straightforward. I liked that you don’t need anything fancy. Mine browned a little fast, but I think my heat was higher than medium—still tasty though.
Is there a difference between this and pita bread? 🤔
Made this today—super easy and the dough came together fast. Mine got a little sticky at first, but a dusting of flour fixed it. Tasted great warm.
Tried it and it came out golden and fluffy-ish on the inside. I did have to add a bit more flour because mine was super sticky, but that part was easy. Served it with jam and it was gone fast.
Huh. I’m surprised it worked with jam right away—mine always tastes kinda plain unless I add sugar or something. Also “water or more as needed” is so vague lol, but I guess that’s why people keep adding flour.
That’s awesome—golden and fluffy is exactly what you want. Glad the extra flour fix worked for your dough. Jam sounds like the perfect finish!
Five stars. That crunchy outside + soft center is real. Next time I’ll try thinner pieces for extra crisp.
I think it needs sugar or it’s kinda bland. My family asked for honey on top, lol.
Mine tasted a little bland, and the outside got darker before the middle was fully cooked. I think my oil temp was too high. Still edible though—will adjust and try again.
That sounds like classic oil-temp trouble. If the outside’s browning fast, try lowering to closer to medium/medium-low and give the pieces a bit more time. Also make sure they’re not too thick—1/4 inch is the sweet spot.
Not gonna lie, “water or more as needed” is doing a lot of work here 😅 I added a splash at a time until it felt right. Texture ended up great.
Pretty straightforward recipe. I was worried about the dough thickness, but 1/4 inch was spot on. Would make again.
Love that it’s so straightforward! I’ve had issues with dough thickness before, so this is reassuring. Going to try it this weekend.
Bannock is usually more savory in my family? This one was kinda bland even with salt. Also I ran out of oil halfway through—still tasted fine though.
I followed it exactly except I used a bit less water. Turned out dense but still good with tea. Next time I’ll flatten thinner for crispier edges.
Pretty solid recipe. Mine puffed a little unevenly, but still tasted great with jam. Next time I’ll roll a bit thinner for more even browning.
Totally agree—mine gets a little patchy if I don’t get it to an even thickness. Rolling thinner helped my browning too. 😋
Not gonna lie, mine stuck to the surface a bit even with flour. Maybe I didn’t knead enough, but flavor was still decent.