Fried Bannock
Flatbread fried in camp oil until crisp. The foundation for trail lunches.
- calories
- 320
- weight
- 3.5 oz
- cal / oz
- 91
- protein
- 6 g
- serves
- 2, scales
- prep
- 5 min
- cook
- 10 min
- total time
- 15 min
- water
- 150 ml cold
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Lunch
- Snack
- Canister stove
- Alcohol / Esbit
- Campfire coals
- Backpacking
- Car camping
- Canoe / raft
- Vegetarian
- One pot
- Grab and go
- Shelf stable
- Basic
Ingredients
| All-purpose flour | 1 cup | |
|---|---|---|
| Baking powder | 1 tsp | |
| Salt | 1/2 tsp | |
| Cold water | 1/2 cup | |
| Cooking oil | 2 tbsp | olive oil, coconut oil, or other stable oil |
Method
- Mix flour, baking powder, and salt in a bowl.
- Add cold water and stir until a shaggy dough forms. Do not knead.
- Flatten into a disk about 1/2 inch thick.
- Heat oil in a skillet or pot over medium-high heat until shimmering.
- Carefully transfer the dough into the oil and fry 4 to 5 minutes per side until golden brown.
- Remove to a clean surface or plate to cool slightly.
Bannock is the workhorse of camp cooking, and frying it in oil makes it stretch far. The dough is forgiving—no rising time, no special equipment, just flour and water that turns crisp and golden. Oil does the heavy lifting here; a little goes far and adds calories without weight.
The oil you choose matters less than the amount. Olive oil is traditional, coconut oil works but needs watching for smoking, and duck fat is genuinely superior if you can carry it. Pick whichever you have; all work fine. The bread itself is shelf-stable dry goods; everything lives in your pack indefinitely.
Packing
Pre-mix the flour, baking powder, and salt into a bag at home. Oil travels in a small sealed container.
Variations
- Use duck fat or lard for richer flavor and better browning.
- Stir a handful of dried berries or chocolate chips into the dough before frying.
- Pan-fry over coals wrapped in foil for even heat distribution.
https://www.canoetripping.net/threads/cooking-oil.127286