RECIPE MAGIC!

SIMPLE BANNOCK BREAD

A simple, adaptable flatbread with deep roots in Indigenous and northern Canadian cooking. Bannock is easy to make, forgiving, and endlessly versatile—serve it warm with stews, soups, or grilled meats, or just brush it with olive oil and sea salt and enjoy it straight from the pan. This version uses extra virgin olive oil in the dough and for finishing, adding richness without fuss. Bake it, grill it, or cook it over an open flame—it belongs in every Canadian kitchen. [When baked in a cast iron pan and finished with olive oil, bannock takes on a golden crust and a tender interior—think Irish soda bread, but simpler, softer, and made for sharing warm.]

INGREDIENTS: 

  • 2 cups all-purpose flour

  • 1 tbsp baking powder

  • ½ tsp salt

  • ¾ cup water (more if needed)

  • 2 tbsp extra virgin olive oil (plus more for brushing)

DIRECTIONS:

For the oven: In a large bowl, whisk together flour, baking powder, and salt. Add water and EVOO, and stir just until a soft dough forms. Turn out onto a lightly floured surface and knead briefly—just to bring it together.

Shape into a round (about ¾ inch thick). Place in a lightly oiled cast iron pan or baking sheet. Score the top with a cross if desired. Bake at 400°F for 20–25 minutes until golden, or pan-fry over medium heat, flipping once.

Brush with EVOO while warm, sprinkle with flake salt, and serve with anything grilled, stewed, or sauced.

For the grill: Use a well-oiled cast iron pan. Place the pan directly on the grill grates. Close the lid to mimic oven heat. Turn once if pan-frying style, or just bake-through if flat round. Cook time: about 20–25 minutes, or until golden and cooked through. Avoid flipping too soon. Let it set, then gently turn if pan-frying version.