Here’s a full, classic recipe for Nan’s Fried Bannock, a beloved traditional bread often enjoyed hot and golden straight from the pan.
Nan’s Fried Bannock Recipe
Ingredients:
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons sugar (optional, for a slightly sweet version)
1/4 cup lard, shortening, or vegetable oil (plus more for frying)
1 ½ to 2 cups warm water (add gradually)
Instructions:
Mix dry ingredients
In a large bowl, combine flour, baking powder, salt, and sugar (if using).
Add fat
Cut in the lard or shortening until the mixture resembles coarse crumbs.
Add water slowly
Gradually add warm water, stirring with a fork until a soft dough forms. You may not need all the water—just enough to make it slightly sticky but workable.
Knead gently
Turn the dough out onto a floured surface. Knead 6–8 times—just enough to bring it together. Do not overwork.
Shape the dough
Pinch off golf ball-sized pieces and flatten into discs about ½-inch thick.
Heat oil
In a heavy skillet or cast iron pan, heat about 1 inch of oil over medium-high heat until hot (but not smoking).
Fry the bannock
Carefully place dough discs into hot oil. Fry 2–3 minutes per side or until golden brown and puffed up.
Drain and serve
Remove and drain on paper towels. Serve hot with butter, jam, honey, or alongside soups and stews.
Tips:
For savory bannock, omit sugar and consider adding herbs or cheese.
For a sweeter version, dust with cinnamon sugar or drizzle with syrup after frying.
Great as a base for tacos or sandwiches when split open.
