Pan Bannock
A quick pan bread found across Canada with many Indigenous and settler variations. Ready in 25 minutes.
Ingredients
- 3 cups all-purpose flour
- 2 tbsp baking powder
- 1 tsp salt
- 2 tbsp sugar (optional)
- 1 ¼ cups water
- 3 tbsp melted butter or oil
Equipment
- Cast-iron pan
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Whisk flour, baking powder, salt and sugar in a bowl.
- 2
Stir in water and butter until a soft dough just comes together — do not overwork.
- 3
Pat into a 2 cm (¾-inch) disc. Cook in a lightly oiled cast-iron pan over medium-low heat, 8–10 minutes per side, until golden and cooked through.
10 min timer - 4
Cool briefly. Tear and serve with butter, jam or stew.
Notes
- Bannock has deep and varied roots across First Nations, Métis and Inuit communities. Ask an Elder or community source for regional versions if you want to learn more.
Substitutions
- butter: any neutral oil
Storage
Best day-of. Wrap and keep at room temperature up to 2 days.
Freezer
Freeze up to 1 month.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
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