Recipe By Anonymous
Published Sep 2nd
Prep 10m Cook 30m Additional - Ready In 40m
Servings 1 loaf Calories 148.9

Our ancestors made this bread when on the trail. Try throwing in blueberries or raisins for added flavor.

Recipe Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • ¼ cup butter, melted
  • 1 ½ cups water

Cooking Directions

  1. 1 Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
  2. 2 Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
  3. 3 Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Nutrition Facts

  • Calories 148.9
  • Carbohydrate 24.5 g
  • Cholesterol 10.2 mg
  • Fat 4.1 g
  • Fiber 0.8 g
  • Protein 3.3 g
  • Saturated Fat 2.5 g
  • Sodium 465.5 mg
  • Sugar 0.1 g


  1. I love bannock. This recipe is almost identical to the one I make except I use vegetable oil. To anyone who comments on the "traditional" nature of bannock and it shouldn't have butter doesn't understand that we (including myself, a Cree Indian) did not have butter but we also did not have FLOUR. This is - Read more ...
  2. According to my sister-in-law, who is a member of the Dene-tha nation of northern Alberta, aboriginals people, she says Banic should be made with lard or vegetable shortening. This is because when the first nations people were first in existance they did not have butter. Therefore, they could not use butter. They only had in - Read more ...
  3. A great basic recipe very easy to make. I used whole wheat flour instead of all purpose and 1/4 c peanut oil (poured off from a jar of natural peanut butter) because I didn't have any butter. As the bread baked I got a little bit of peanut aroma but there was only a hint - Read more ...
  4. Best bannock I have made. fluffy and tastey. i made small patties instead of one large one. The kids loved it! Its deliocus when right out of the pan with jam.
  5. This was pretty good for what it was, a very simple recipe. I don't think I'd ever even made a bread from scratch before. It does bake up kind of thick, so I can see why a couple of the prior reviewers made it thinner. I think it would be good with butter or honey, - Read more ...
  6. this is a good basic recipe. Sometimes i roll it out thinner and fill it with smoked salmon or other meats. I got this idea while up in the okanagan with my grandmother. There is a little shop up there that sells freshly made stuffed bannok. I have been looking for a god recipe for - Read more ...
  7. I love to take this camping. I mix up the dry ingredients at home and mix in the butter just before cooking. Tastes the best cooked in/over a fire (either wrapped around a 2cm diameter stick or wrapped in foil and thrown into the embers).
  8. I really liked this. It is very quick and easy. I used olive oil instead of butter, then added parmesan cheese and rosemary. Also, I shaped the dough into quarters then cooked in the skillet. My boyfriend loved it!
  9. I found it easier to separate the dough into 6 parts, shaped the same as the loaf, and bake in the oven. You get buns! Was very good overall, a good addition to a dinner meal instead of bread.

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