Camp Bannock
A simple flour-and-fat flatbread cooked in a pan over a fire or camp stove, a practical staple for anyone travelling or working out on the land in the Yukon.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •cast iron pan
- •campfire or camp stove
- •mixing bowl
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 8 g
- carbs
- 38 g
- protein
- 5 g
- calories
- 240
Instructions
- 1
Mix flour, baking powder and salt in a bowl.
- 2
Rub in the lard or oil until evenly combined.
- 3
Stir in water gradually until a soft, workable dough forms.
- 4
Pat the dough into a flat disc about 2 cm thick.
- 5
Heat a well-greased pan over medium heat and place the dough in.
- 6
Cook 8–10 minutes per side over moderate heat until deeply golden and cooked through in the middle.
- 7
Cool slightly before slicing.
Chef's tips
Keep the heat moderate, not high, since bannock needs time to cook through the centre without burning the crust; if the outside browns too fast, move the pan farther from the flame.
Ingredient substitutions
- lard → vegetable oil or butter
- campfire cooking → a stovetop pan at home for the same result
Storage
Wrap and store at room temperature for up to 2 days.
Reheating
Warm in a dry pan over low heat or briefly in a toaster oven.
Common mistakes to avoid
- •Cooking over too high heat, burning the outside while the inside stays raw
- •Making the dough too wet, which sticks to the pan
Serving suggestions
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