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Bannock is a yeast free bread that can either be fried or baked. It is a staple in the diets of many North American indigenous groups.

This version, originally submitted by Janet F of Cumberland House, SK Canada, is baked.

Janet says this recipe: Makes the best bannock for any meal breakfast, lunch or supper even great for a snack when the kids are hungry and cannot wait for their meal.

Some people fry their bannock, so that is an option too if you want to try that. Either way it looks so good.

You can use bannock for so many things. I have even seen it used as a burger bun, pizza base or dessert, with lots of sweet toppings.

Give it a try.


Bannock is a yeast free bread that can either be fried or baked. It is used by many indigenous groups in North America and it's delicious.
4.67 from 3 votes
Prep Time 10 minutes
Course Side Dish, Snack
Cuisine American
Servings 8 Servings
Calories 312 kcal


  • 3 cups flour, or half and half whole wheat and white flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup oil, or olive oil
  • 1 cup water, or milk


  • Preheat oven to 375ºF.
  • Mix all dry ingredients into a big bowl. Add water or milk and add the oil of your choice. Mix all ingredients together until the batter becomes like bread dough, not sticky.
  • Put flour onto table surface then roll the dough with your fists for about 2 minutes, like making a bread dough. Pound the dough into a round ball then slowly expand the dough by making it nice and round about half inch thick and should be round like a pie plate. Make holes with a fork by poking it all around the dough from top to bottom.
  • Then with your cookie sheet ready put the bannock onto cookie sheet and bake it at 375ºF until it becomes golden brown. Spread lard on the bannock when it comes out of the oven to keep it moist and delicious.


Please note
The recipe calls for 1 cup water or milk. That is an approximate measurement. If your dough is too dry (won't hold together) add a touch more water or milk, just a tablespoon at a time, until the dough is the proper consistency.
A few things can impact the consistency of the dough including the amount of humidity in the air on the day you are baking.


Calories: 312kcalCarbohydrates: 38gProtein: 5gFat: 15gSaturated Fat: 1gTrans Fat: 1gSodium: 457mgPotassium: 53mgFiber: 1gSugar: 1gCalcium: 97mgIron: 2mg
Tried this recipe?Let us know how it was!

Serves about 8.


You can adjust the thickness of the dough if you prefer your bannock bread to be thin or thick. Make sure the thickness of it is say 1 inch and thinner in size. The thinner bannock dough would be about half inch and rounder more than a pie plate and do not forget the holes in your bannock. Also, don’t forget to adjust your baking time. The thinner the bannock, the shorter the baking time needed.

Enjoy with real butter.

Optional: Add 1 cup of raisins and 3 tablespoons of sugar into the dough when you are mixing the ingredients together.

I think you will enjoy this bannock recipe. And remember, if it isn’t perfect the first time, don’t worry. Practice makes perfect.

Now that you have learned how to make bannock bread, look here to browse all of our muffin, sweet bread and yeast bread recipes.

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17 thoughts on “Bannock”

  1. 5 stars
    First time trying the recipe. I only had pastry flour on hand, but, sooo good. I added some shredded cheese I had to use up with a garlic spread. Absolutely amazing!!! Definitely gonna continue to make with pastry flour. And try frying it next time.


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