Canadian National Dishes

Skillet Bannock

Bannock is made in many ways across Canada: baked, cooked on a griddle, fried or prepared over a fire. Recipes and cultural meanings differ among families and communities, so no single method represents everyone. This is a practical home-kitchen skillet version: simple rounds of flour dough cook over moderate heat until golden outside and cooked through inside.

Canadian National Dishes
Share
Several golden bannock rounds sit in a cast-iron skillet on the left, with open tabletop to the right.
Bannock rounds cook in batches in a heavy skillet over moderate heat.
Prep 20 minutes
Cook 25 minutes
Total 55 minutes
Calories About 280 kcal per round
Ingredients ↓
Overview

Skillet Bannock

Bannock is a broad bread category rather than one fixed formula. Indigenous people, including Métis families and other communities, have different recipes and perspectives on the bread and its history. Some cooks bake it, while others make it on a stovetop, fry it or cook it over a fire. This recipe uses small skillet rounds for a home stove; it should be understood as one contemporary preparation, not a universal Indigenous recipe. The dough uses wheat flour and baking powder, so it is distinct from many other breads and plant-based foods with their own histories.

Practical

Practical

  • Add the water gradually; the dough should be soft and just hold together.
  • Knead only briefly. Too much handling can make the rounds tough.
  • Keep the rounds about 1 cm thick so the centres cook at the same pace as the outside.
  • Start with a thin film of oil and moderate heat. If the surface browns too quickly, lower the heat.
  • Check the centre of one round before serving; it should be dry and bread-like, not wet or gummy.
Ingredients

Ingredients

Dough

  • 460 g all-purpose wheat flour, plus a little for shaping if needed
  • 15 g baking powder
  • 3 g fine salt
  • 45 ml neutral canola oil
  • 250 ml cold water, added gradually

For the skillet

  • 20 ml neutral canola oil, for brushing the pan in batches
Directions

Directions

Method

  1. Mix the dry ingredientsWhisk the flour, baking powder and salt together in a large bowl. Stir in the 45 ml oil until it is distributed through the flour.

  2. Bring the dough togetherGradually add the cold water, mixing by hand until a soft, slightly shaggy dough forms. Knead gently for about 1 minute, only until it holds together. Do not overwork it.

  3. Rest and shapeCover the dough and let it rest at room temperature for 10 minutes. Divide it into 8 equal pieces and press each into a round about 1 cm thick. Use a light dusting of flour only if the dough sticks.

  4. Heat the skilletPreheat a heavy skillet over medium-low heat. Brush it with a thin film of the 20 ml oil. Cook the rounds in batches without crowding, about 4–5 minutes per side. Adjust the heat so the outside turns golden without scorching.

  5. Cook throughTurn each round once. Continue until both sides are golden and the centre is cooked through, dry and bread-like rather than wet or gummy. If the outside browns too quickly, lower the heat and cook longer. An optional centre-temperature check is about 93–96°C.

  6. Serve and store safelyTransfer the bannock to a rack or clean towel and serve warm. Offer jam, wild berries or savoury accompaniments separately. Refrigerate leftovers within 2 hours in a covered container at or below 4°C; use within 2–3 days and reheat to 74°C.

Practical

Practical

Serving

Serving: Bannock can accompany soup, stew or a savoury spread, or be served with jam or cooked berries. Keep toppings separate so guests can choose.

Make-ahead

Storage: Cool leftovers promptly and refrigerate in a covered container within 2 hours at or below 4°C. Use within 2–3 days and reheat to 74°C. The rounds will soften after storage.

Storage and reheating

Variations: This dough is intentionally plain. Other families and cooks may use different flour, fat, liquid, leavening or cooking methods. Those variations are not interchangeable with every community’s recipe or tradition.

Control points

Control points

  • The dough is dry and crumblyAdd the water gradually and mix until it just holds together.
  • The rounds are toughKnead only briefly and avoid pressing the dough repeatedly.
  • The outside is dark before the centre cooksLower the heat and give the rounds more time.
  • The dough sticks to the skilletBrush on a little more of the measured oil and let the pan return to temperature between batches.
  • The centre is gummyMake the next rounds no thicker than 1 cm and cook them more slowly.
Nutrition

Nutrition

  • Serving sizeOne of 8 small rounds
  • CaloriesAbout 280 kcal
  • CarbohydrateAbout 44 g
  • ProteinAbout 6 g
  • FatAbout 8 g
  • FibreAbout 2 g
  • SodiumAbout 335 mg

Rounded ingredient-based estimate per round using the listed flour, baking powder, salt and all of the oil. The amount of oil retained during skillet cooking and ingredient brands vary. Toppings are not included. This is not a laboratory analysis or product-label declaration.

This recipe contains wheat. Flour is a raw ingredient: do not taste the uncooked dough, and cook each round through the centre. Wash hands and surfaces after handling flour and dough. Keep the skillet at moderate heat so the bread cooks inside before the exterior burns.

FAQ

FAQ

Is bannock always fried?

No. It may be baked, cooked on a stovetop, fried or cooked over a fire. This recipe uses a skillet.

Does this recipe represent every Indigenous bannock tradition?

No. Methods, recipes and views differ among Indigenous people, families and communities. This is one home-kitchen skillet preparation.

What can I serve with bannock?

Serve it alongside soup or stew, or offer jam, cooked berries or a savoury spread. Choose accompaniments to suit the meal.

Finish

Finish

  • Offer jam or berries separately for a sweet pairing.
  • Pair the plain bannock with soup, stew or a savoury spread.