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Bannock (Camp Bread)
A skillet camp bread of flour, baking powder, salt and water — few ingredients, no yeast, cooked over any heat source.
Ingredients
| Volume | Grams |
|---|---|
| 2 cups all-purpose flour | 240 g |
| 1 tbsp baking powder | 12 g |
| 1/2 tsp table salt | 3 g |
| 2 tbsp vegetable oil, plus more for the pan | 25 g |
| 3/4 cup water, plus 1–2 tbsp if needed | 170 g |
Gram weights use the King Arthur Baking ingredient weight chart. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Whisk the flour, baking powder and salt. Stir in the oil, then enough water to make a soft, slightly sticky dough — do not overmix.
- Heat a lightly oiled skillet over medium. Pat the dough into a rough 3/4-inch-thick round in the pan.
- Cook 8–10 minutes until the bottom is deep golden. Flip carefully (or cut into wedges and flip pieces) and cook 8–10 minutes more, until cooked through.
- Alternatively, bake the round on a greased sheet at 400 °F for 18–22 minutes. Cool a few minutes, then tear or cut into wedges.
Tips
- A cast-iron skillet gives the best crust; any heavy pan works.
- Stir in a spoonful of sugar or a handful of raisins when you want a sweeter camp bread.
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