bannock, cooked stovetop

Here’s a traditional stovetop bannock recipe — simple, hearty, and delicious, whether you’re camping or cooking at home.

2 cups all-purpose flour (you can use half whole wheat if you like)

1 tablespoon baking powder

½ teaspoon salt

2 tablespoons sugar (optional, for a lightly sweet bannock)

2 tablespoons oil, butter, or lard

¾ to 1 cup water or milk (add slowly until dough forms)

Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, salt, and sugar (if using).

Add Fat

Cut in the butter or stir in the oil/lard until the mixture looks crumbly.

Add Liquid

Gradually add water or milk, stirring with a fork until a soft dough forms.

Dough should be soft but not sticky — add a bit more flour if it’s too wet.

Shape the Dough

Turn dough onto a lightly floured surface.

Pat or roll it into a round about ½ to ¾ inch thick (roughly the size of your skillet).

Cook on the Stovetop

Heat a heavy frying pan (cast iron works best) over medium-low heat.

Add a teaspoon of oil or butter to prevent sticking.

Place the bannock in the pan and cover with a lid.

Cook for 8–10 minutes per side, until golden brown and cooked through.
(You can test by inserting a toothpick — it should come out clean.)

Optional:

For extra flavor, brush with melted butter or sprinkle with cinnamon sugar once done.

Add-ins: Try raisins, dried cranberries, shredded cheese, or herbs.

Camping version: Mix dry ingredients ahead of time in a bag; just add water when ready.

Serve with: Jam, honey, soup, or stew.