Golden, crispy on the outside, and soft and fluffy on the inside, Fried Bannock is a beloved bread with deep roots in Indigenous communities across Canada. Made from simple pantry ingredients, this versatile bread can be enjoyed sweet or savory, making it perfect for breakfast, lunch, dinner, or as a comforting snack.

Freshly fried bannock is delicious served with butter, jam, honey, or alongside hearty soups and stews. Its crisp exterior and tender interior make it an irresistible homemade treat.

What Is Bannock?

Bannock is a simple quick bread traditionally made with flour, baking powder, salt, and water or milk. It can be baked, pan-fried, or deep-fried. Fried bannock develops a beautifully golden crust while remaining soft and airy inside.

Why You’ll Love This Recipe

• Easy to make with basic ingredients
• No yeast required
• Crispy outside, fluffy inside
• Ready in under 30 minutes
• Perfect sweet or savory
• Great for beginners

Preparation Time

• Prep Time: 10 minutes
• Rest Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Yield

8 pieces

Ingredients

• 3 cups (375 g) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar (optional)
• 1¼ cups (300 ml) warm water or milk
• 2 tablespoons vegetable oil or melted butter

For Frying

• Vegetable oil, canola oil, or lard

Equipment Needed

• Large mixing bowl
• Rolling pin (optional)
• Deep skillet or frying pan
• Slotted spoon or tongs
• Paper towels

Instructions

Step 1: Mix the Dry Ingredients

In a large bowl, combine:

• Flour
• Baking powder
• Salt
• Sugar (if using)

Whisk together until evenly mixed.

Step 2: Add Wet Ingredients

Add:

• Warm water or milk
• Vegetable oil or melted butter

Mix until a soft dough forms.

The dough should be slightly tacky but not sticky.

Step 3: Knead the Dough

Turn the dough onto a lightly floured surface.

Knead gently for:

1–2 Minutes

Do not overwork the dough.

Step 4: Rest the Dough

Cover the dough with a clean towel.

Allow it to rest for:

10 Minutes

This helps relax the gluten and improves texture.

Step 5: Shape the Bannock

Divide the dough into 8 equal pieces.

Flatten each piece into a round approximately:

• ½ inch (1.25 cm) thick
• 4–5 inches in diameter

Use your fingers to create a small indentation in the center.

This helps the bannock cook evenly.

Step 6: Heat the Oil

Pour about 1 inch (2.5 cm) of oil into a deep skillet.

Heat oil to:

350°F (175°C)

Use a thermometer for best results.

If you don’t have one, a small piece of dough should sizzle immediately when added.

Step 7: Fry the Bannock

Carefully place bannock rounds into the hot oil.

Do not overcrowd the pan.

Fry for:

2–3 Minutes Per Side

until golden brown and puffed.

The internal temperature should reach:

190°F (88°C)

for fully cooked bannock.

Step 8: Drain

Transfer cooked bannock to a plate lined with paper towels.

Allow excess oil to drain.

Serve warm.

Serving Suggestions

Sweet Toppings

• Butter
• Honey
• Maple syrup
• Jam
• Cinnamon sugar
• Fresh berries

Savory Toppings

• Cheese
• Chili
• Pulled beef
• Fried eggs
• Smoked salmon
• Soup and stew accompaniments

Tips for Perfect Fried Bannock

Don’t Overwork the Dough

Gentle mixing creates a lighter texture.

Keep Oil Temperature Steady

Too hot:

• Outside burns before inside cooks.

Too cool:

• Bannock absorbs excess oil.

Make the Center Indentation

This prevents undercooked centers.

Serve Fresh

Bannock is best enjoyed warm shortly after frying.

Variations

Sweet Bannock

Add:

• 2 tablespoons sugar
• ½ teaspoon cinnamon

Serve with honey or jam.

Cheese Bannock

Mix in:

• 1 cup shredded cheddar cheese

Herb Bannock

Add:

• 1 tablespoon chopped fresh herbs

Garlic Bannock

Add:

• 1 teaspoon garlic powder
• ½ teaspoon onion powder

Storage Instructions

Room Temperature

Store covered for up to:

2 Days

Refrigerator

Store for up to:

5 Days

Freezer

Freeze for up to:

3 Months

Reheat in a 350°F (175°C) oven until warmed through.

Nutritional Information

Approximate per piece:

• Calories: 220
• Protein: 4 g
• Carbohydrates: 32 g
• Fat: 8 g
• Saturated Fat: 1 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 320 mg

Values may vary depending on frying oil and serving size.

Frequently Asked Questions

Can I bake bannock instead of frying?

Yes. Bake at 400°F (200°C) for 20–25 minutes until golden brown.

Why is my bannock dense?

Overmixing or adding too much flour can create a heavy texture.

Can I use whole wheat flour?

Yes. Replace up to half of the all-purpose flour with whole wheat flour.

What oil is best for frying?

Canola, vegetable, or sunflower oil work well due to their neutral flavor and high smoke point.