Bannock, Canadian skillet bread
A simple unleavened bread cooked in a cast iron skillet. Made across Canada for centuries — crisp outside, tender within, perfect with butter and jam.
Bannock is one of the most important breads in North American history. Indigenous peoples across Canada have made it for centuries, first with native ingredients like cattail flour, later with wheat flour after contact. It needs no yeast, no rising time, no kneading. Five ingredients, a hot pan, and twenty-five minutes. The crust gets deep brown and crackly; the inside is soft and slightly chewy. Eat it warm with butter and a good jam, or split it open and stuff with bacon and eggs for a substantial morning plate. This is bread at its most honest.
Method
Make the dough.
Combine flour, baking powder, and salt. Rub in the cold butter with your fingertips until the mixture resembles breadcrumbs. Add cold water gradually, mixing with a fork, until a shaggy dough just comes together. Do not overwork.
Shape.
Turn out onto a floured surface. Pat — do not roll — into a round disk about 2cm thick.
Cook in skillet.
Heat a dry cast iron skillet over medium-low heat. Place the bannock directly in the dry pan. Cook 12 minutes per side until a deep golden crust forms and the bread sounds hollow when tapped.
Serve.
Break or slice. Eat warm with butter and jam, or alongside eggs and bacon.
Frequently asked questions
- What is bannock's origin?
- Bannock has roots in Scottish quick-bread traditions but became a staple of Indigenous Canadian and First Nations cooking after wheat flour was introduced through trade. Today it is a beloved part of Canadian culinary identity.
- Can I bake it instead of skillet-cooking?
- Yes, 425°F (220°C) for 18–20 minutes on a hot baking sheet. The crust is less dramatic but still good. The skillet method gives the deepest browning.
- Can I add raisins, blueberries, or sugar?
- Yes. For a sweet version, add 50g sugar and ½ cup of dried fruit or fresh berries to the dry mix. For savoury, add chopped chives or grated cheese.
- How long does bannock keep?
- Best eaten the day it's made. Wrap leftovers tightly in foil and refrigerate up to 2 days. Reheat in a 300°F oven for 8 minutes, or toast slices.
- Why no rising time?
- Bannock uses baking powder (a chemical leavener), not yeast (a biological one). Baking powder works on contact with liquid, so the bread can go straight into the pan. That's the whole point, fast bread when you need it.
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