Traditional Bannock Bread Recipe from Canada
A rustic, quick‑bake flatbread that’s been a staple on Indigenous lands and pioneer kitchens across Canada.
Bannock is more than just a bread; it’s a culinary bridge between Indigenous traditions and the early settlers who adopted it as a portable, hearty staple. Cooked over an open fire or in a skillet, this simple dough produces a golden crust with a tender, fluffy interior that pairs perfectly with butter, jam, or a savory stew.
What makes bannock special is its versatility—whether you fry it for a crisp bite or bake it for a softer loaf, the flavor stays comforting and mildly sweet. Today’s recipe stays true to the classic “pan‑bannock” method, using pantry‑ready ingredients that deliver that authentic, slightly nutty taste.
If you’re planning a full Canadian feast, serve this bannock alongside Maple Glazed Salmon: A True Canadian Classic or pair it with a hearty slice of Authentic Tourtière: French-Canadian Meat Pie Recipe for the ultimate comfort.
Expert Tip: Brush the finished bannock with melted butter and a pinch of sea salt for an extra crisp and flavorful crust.
Ingredients
Nutrition
Instructions
In a large bowl whisk together flour, baking powder, salt, and sugar.
Make a well in the center and pour in the melted butter and warm water.
Stir until a soft, slightly sticky dough forms; avoid over‑mixing.
Turn the dough onto a lightly floured surface and knead gently for about 30 seconds.
Pat the dough into a ¾‑inch thick round or divide into 4 smaller disks for individual portions.
Heat a cast‑iron skillet or heavy pan over medium heat and brush with a thin layer of oil.
Cook each piece for 5‑7 minutes per side, until the tops are golden brown and a toothpick comes out clean.
Transfer to a wire rack, brush with a little extra melted butter, and let cool slightly before serving.
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