Bannock’s history can be traced around the world from Scotland to Japan to Native Americans through the Great Depression. It is a very basic bread and once cooked it is much like a cross between a biscuit and a pancake. Great to have camping or at home.
- 1 cup all purpose flower
- 1 Tsp. baking powder
- 1/4 tsp. Salt
- Water, till bread dough consistency
(These are the main ingredients. From there the other ingredients are optional and can be combined with endless possibilities.)
- 1/4 cup dry milk
- 1 tbsp. Shortening, butter or lard
- 1 tbsp. Sugar
- maple syrup, honey
- fruit, berries, nuts, etc.
- Sausage, pepperoni, Spam, etc.
There are two main ways of cooking Bannock. One is to stir in the dry ingredients then wet into a bowl until it is bread dough consistency, not too wet. Then pat into a flat circle about a 1/2” thick place in a oiled pan (cast iron works great for this). Flip once and cook till dry in center and golden on both sides.
The second way starts out the same but instead of putting ingredients into a bowl, put them into a zip lock bag. Take it on a hike or camping, add the water to the bag and smoosh it around until all ingredients are incorporated. Find yourself a nice stick. Pull the dough out and make it into a rope a couple inches round then wrap it around your stick and roast it over a fire much like you would a marshmallow or hot dog.
Above all, enjoy!
by Dick from TentCampingHQ