Canadian
Bannock
This Canadian bannock is a simple skillet bread with a crisp, golden outside and a soft, tender centre. It is cooked in a cast-iron pan with a little fat, a method long used in home kitchens and camp cooking across Canada.
Watch it madeJay del Corro · 2:01
Ingredients
- All-purpose flour1 cup
- Baking powder1 1/2 tsp
- Fine salt1/4 tsp
- Lard or shortening, softened1 tbsp
- Cold water1/3 cup, plus 1 tbsp if needed
- Lard, shortening, or neutral oil for frying2 tbsp
Method
- Whisk the flour, baking powder, and salt together in a bowl.
- Rub the softened lard or shortening into the flour with your fingertips until the mixture looks slightly crumbly.
- Add the cold water and stir just until a soft dough forms, adding the extra tablespoon only if dry flour remains.
- Turn the dough onto a lightly floured surface and pat it into a round about 1/2 inch thick, handling it as little as possible.
- Heat a cast-iron skillet over medium heat and add the frying fat.
- Place the bannock round in the skillet and cook for 5 to 6 minutes, until the bottom is deep golden and crisp.
- Flip carefully and cook for another 5 to 6 minutes, lowering the heat if it browns too quickly, until the centre is cooked through.
- Transfer to a plate, let rest for 2 minutes, then tear or cut into wedges and serve warm.
Common questions
Can I substitute the lard or shortening in bannock dough?
Yes. Butter works for flavor, but the dough may be a little softer and browner faster. For a more neutral result, use vegetable shortening. Avoid using only oil in the dough, since it can make the texture greasy and less tender.
How do I know when bannock is cooked through?
The outside should be deep golden and crisp, and the centre should no longer feel doughy when pressed. If it browns too fast, lower the heat and cook a little longer so the middle has time to finish without burning the crust.
What are the most common bannock mistakes to avoid?
Overmixing is the biggest one; it makes bannock tough. Also, adding too much water can make the dough sticky, while too little leaves dry patches. Finally, keep the skillet at medium heat so the outside doesn’t burn before the centre cooks.
How should I store leftover bannock?
Cool it completely, then wrap tightly or place in an airtight container. Keep at room temperature for a day, or refrigerate for up to 3 days. Reheat in a skillet or oven to bring back some of the crispness.
What should I serve with bannock?
Serve it warm with butter, jam, honey, stew, soup, or chili. It also works well split and topped like a quick flatbread. For a simple snack, tear it into wedges and serve with savory dips or salted butter.